Hey y'all so I've taken upon myself to improve the fries at a bar restaurant which was done the way the previous cook did it: 1. Wash potatoes, fry cutter, soak in water overnight with bit of lemon juice 2. Fry at 250F for 6 mins, chill then fry at 375F They normally come out very dark, mostly soft and soggy. But in Montreal this seems to be the standard as poutine is obviously a big thing. Back home in Australia I've always had crunchy fries and so I made Kenji Lopez's perfect fries which came out great, the staff and boss seemed to like it although it is a little more labor intensive we agree it's worth it. I also froze them after pre-fry. I came in for my first shift yesterday for the week and apparently we got a complaint 1-2 days ago that it was too oily. Normally the fries are stored in the bus bin but we've started portioning them in ziplocks and I noticed there was a lot of frost in the packets. Anyways threw them in the fryer and as expected came out crispy but also soaked a ton of oil! I recall the very first batch of blanching I overcooked it. Could this be a reason why? Anyone kindly share your secrets for better fries? And time saving short cuts? Is freezing really necessary? P.S I've only been working at this place for a month and this is my first time line cooking Merci!!