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Why Restaurant Fries Are Cooked Twice
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Ever wondered why restaurant fries stay crisp and yours go soft? We cook ours twice.
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First, the potatoes are cut and rinsed to wash off the extra starch.
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Then a slow first fry at a lower heat cooks the inside until it is soft and fluffy.
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They rest and cool, and this is where the magic starts. The surface dries out.
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The second fry is hot and fast. That dry surface turns into a crunchy shell.
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Two fries, one perfect bite. Come taste the difference this weekend.
