This how to make crisp restaurant-style French fries video recipe is probably more of any FYI – "oh, that's how they do it" demo, than an inspiration to actually try them.
I don't think most people realize that any decent French fry needs to be twice fried. The first frying in done at a lower temperature, which softens the potato and prepares the starchy surface for the second frying's crispification.
When done correctly, you get an amazing textual combination of light fluffy interior and thin crisp exterior. When you fry raw potatoes, even if the oil and temperature are perfect, there is really no way it will get and stay crisp just cooking it through in one shot.
I've been to so many restaurants that either don't know or don't care about this important fact. Why would they serve a limp fry when they could be making beautifully crisp fries? It remains one of the great foodservice mysteries.
Some people actually refer to these as "Belgium fries," since many food historians claim the technique was first developed there. If you research the history of French fries you will read many passionate arguments on the France vs. Belgium debate regarding this sinfully delicious side dishes' true origins.
I find these arguments amusing, not because there aren't legitimate cases for both sides, but because give or take a few bad movies and a couple museums, France and Belgium are like the same country. Enjoy!
Russet or Kennebec Potatoes
vegetable oil or shortening for frying