>>>>>>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?
>
>Finally tried it that way.
>They were definitely towards crispy, but I found that:
>a) most develped a 'skin' when fried;
>b) some were not quite cooked through.
>
>All in all, too much work and probably too much precision required.
>
>Next trial... twice-cooking.
>cheers

You need to raise your temp of the oil.

__Stephen