Why Restaurant Fries Are Always Crispier Than Yours — A Retired Chef Explains the Two-Fry Method

🔗 The only cookbook you'll ever need to cook like a professional chef — every technique, every cut, every trick from 35 years in professional kitchens, all in one place: https://chefdorothy.store Limp, greasy, pale fries. Or fries that come out crisp and go soft two minutes later. If that's what happens in your kitchen, the problem isn't your oil or your pot. It's that your fries only went into the oil once. I'm Dorothy. I spent 35 years in professional kitchens, a good part of them in a steakhouse where we sold more fries than steaks. In this video I'm showing you exactly how we made them, step by step, so you can make restaurant fries at home. What you'll learn: - Which potato to buy (russet in the US, Maris Piper or King Edward in the UK) and why red potatoes never crisp - How to cut them evenly and safely, about 1 cm or 3/8 inch thick - Why a cold water soak matters, and how long to soak them - Why drying them completely matters for crispness and safety - The best oils for frying, including the old-time beef tallow secret, how much oil to use, and why you need a thermometer - The first fry at 325°F / 165°C that cooks the inside without browning - The rest between fries, and the freezer trick that makes them even crispier - The second fry at 375°F / 190°C, and the exact moment to salt them - An oven and air fryer version if you don't want to deep fry - Steakhouse garlic fries and other ways to season them - How to tell what went wrong when fries come out greasy, dark, soggy or stuck together Plus how to reheat leftover fries without the microwave. Tell me in the comments what you like with your fries: ketchup, malt vinegar, mayonnaise like in Belgium, or something your family has always done? french fries, homemade french fries, crispy french fries, how to make french fries, double fried fries, restaurant fries at home, steakhouse fries, twice fried potatoes, air fryer fries, oven fries, garlic fries, chips, chef secrets, professional cooking tips, retired chef, home cooking tips