Why is it that French fries fried at home don't come out just the way they do when you order them in a restaurant? Mine laked that outside crispyness and inside puffyness. Is it that they need to be really cold as they go into the hot oil? (I had mine sitting in water, but not enough ice at the time to make them ice cold) Is it that you need a really deep fryer? (I used a wok, a little more shallow). I used grapeseed oil, certainly hot enough (although I didn't have a deep fry thermometer at the time) and drained and salted them afterwards... what is the secret?
(Personally I don't care much for French fries)