Yes, that seems to be the required technique, David.

But that's such a PITA. I make them for myself and my mouth's usually watering by the time they are done, so the idea of taking them out, waiting for them to cool, then cooking them again is just a bit much. I will give it one shot, though, to see if it's worth it.

I saw in recipes WalterM sent along that drying is also a key (as EinerK also mentioned) so I'm going to try that first.

cheers
>Jim,
>
>They need to be cooked twice, the first cooking "cooks" them through, the second crisps the outer surface. I'm sure if you check www.foodtv.com for either Alton Brown or Emeril you'll find the cooking method.
>
>>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