I worked in the food service industry for 43 years, and in the old days every restaurant that made real french fries did a few things that are lost to manufactured and frozen fries.

They had the cutter mounted on the wall, where you would just stick the potato end up and run it through the cutter into a pickle bucket full of water. They would soak in the water for awhile and remove some of the starch.

Then the fries were dropped into the vat of oil. (don't buy the story of needing clean or cold oil), these guys didn't have time to waste and they made fantastic fries. Probable one of the least known secrets was to pull the fries out of the oil and let them sit in the air at room temperature for a couple minutes, then drop them back in the oil to finish them.

It is that simple to make a real good french fry.

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