Homemade french fries are too often pale, limp, greasy, or otherwise wimpy. The signs of a successful fry: good color, a crisp skin, and a light, fluffy interior. This double-fry method makes it easy to achieve fries meeting all three criteria, perfect as the basis for poutine with beef gravy or for serving with burgers. That is, if you can resist poaching handfuls before the patties ever hit the buns. If enjoying them on their own, we recommend whipping up our homemade aioli recipe.