That's not actually a good thing when it comes to french fries.[1] To get a good crisp exterior and a fluffy interior, you need a multi-stage process -- blanch

That's not actually a good thing when it comes to french fries.[1] To get a good crisp exterior and a fluffy interior, you need a multi-stage process -- blanch in hot water, fry, freeze, and then fry again. French fries cooked from frozen differ from fries cooked fresh because the freezing crystallizes the water inside, essentially tearing the inside of the fry apart and making it easier for the fry to release its moisture during cooking. Cooking from actual potatoes right in front of you means they don't have time to actually do any of the stuff necessary to make good french fries. 1) http://aht.seriouseats.com/archives/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html http://aht.seriouseats.com/archives/2010/05/the-burger-lab-h...