>>>>>>>>Define 'crispy'. Do you want them to snap when bent like crispy bacon? How crisp is crispy?
>>>>>>>
>>>>>>>The discussion started, really, with McDonald's "fries" always being "crispy", so use those as your guide.
>>>>>>
>>>>>>But their fries are frozen. Not a good comparison. I have made crispy fresh fries, but the oil had to be pretty hot to start with and could not put many fries in at a time or it cools the oil down.
>>>>>
>>>>>That's what started the whole discussion.. after "crispy" was mentioned I countered with 'crispy isn't the natural state of FRESH French fries (and the others said it was).
>>>>>
>>>>>I make 1 potato's worth of fries in a batch, with oil near smoking.
>>>>>Last night I tried the drying them off trick and it made a big difference in the cooking time (much shorter) but not a whit crispier.
>>>>>
>>>>>I will be trying the double-cooking method some time in the future.
>>>>
>>>>Did you not merit my oven-drying submission?
>>>
>>>I did (of course!!) but considered that similar to just patting dry but more work.
>>>But I'll add that to my list of things to try too.
>>
>>The best way to get crispy fries is to go buy them at McDonalds :) But, seriously, the best of the best french fries is only available in ... Belgium, with mayonaise!
>
>With mayonaise???!! MY LORD; has the world finally come to this? ;)

Don't mock. Since I tried them I love 'em that way. Esp. as oven chips can tend to be dry and tasteless,

BTW We Brits like our chips with salt & vinegar on them. The smell of this wafting from a "chippy" is practically irresistable.