>>Define 'crispy'. Do you want them to snap when bent like crispy bacon? How crisp is crispy?
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>The discussion started, really, with McDonald's "fries" always being "crispy", so use those as your guide.

Hmmm... since the only thing I can eat from McDonald's is the ice milk, I'm probably not the best judge. Besides, their fries are only about a couple of millimeters thick. Anybody can make crispy fries that thin. After you part cook them, and have them sitting (in a warm oven), up the oil temperature before you put them back in. Cook them at about 325 degrees F, and then up it to 375. Don't make huge loads at once, only small batches. See if that works for you. You won't get McDonald's crap though.

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>>>Had a discussion with some friends the other day, started when I said there's no such a thing as crispy French fries if they're made with fresh potatoes and nothing added/done to them before frying.
>>>I based this on over 20 years of buying fresh French fries at well over 100 different places, as well as making my own using lard, shortening, peanut oil and olive oil.
>>>[ I could come closer if I part-cooked, let them sit for a while, them finished cooking, but even then they were not "crisp", but rather just a little less limp ]
>>>
>>>My friends unanimously said that:
>>>1) the well over 100 places, all being in Quebec, is likely a product of regional taste;
>>>2) my fat/oil simply was not hot enough to crisp the fries. "Crispy" is the natural state for French fries cooked properly
>>>
>>>I'd like to learn if CRISPY French fries can be made from fresh spuds with no other additives (dredge in flour, spray with milk before frying, etc). I say NO!
>>>
>>>cheers