The oil should be heated to 205°C (400°F) over medium-high heat.
*Note 7: 10-second pause* With a slotted spoon, drop one-third of the fries from Batch 1 into the oil. Do not add any more fries until after 10 seconds have passed; after that, add 1/3 of the fries from Batch 1.
Fry for 50 seconds, stirring once or twice, or until golden brown. Then, using a slotted spoon, transfer the mixture to two trays coated with paper towels and smooth it out evenly. Floppy white fries are still in store.Bring the oil temperature back up to 205°C/400°F before frying the second and third batches in Fry #1.
The second fry step is to let the fries cool for half an hour.
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Prepare a big basin for draining and mixing by lining it with paper towels.
Second Fry: Bring oil to a temperature of 205°C, or 400°F. Cook half of the French fries for 4 minutes, stirring twice, or until they are crispy and golden brown. After that, finish cooking the rest of the fries in the lined basin.
MAKE AND EAT!
Add salt, spice, or both to the fries. (Caution 8) Serve after tossing!
Crispiness of fries will not diminish as they cool. For an advice on cooking in bulk, see the note.
