We have an issue with our fries staying crispy. We cut Idaho potatoes and place them into a 3 compartment sink filled with hot water and a cup of kosher salt. They soak for about one hour and then we give them a first cook in fryer oil at 350. This par cook is fine until the potato just starts to want to turn color and ends up about half cooked. We then toss these in a plastic tub and put in the walk in cooler until service. At service we fry until brown and crispy. Any thoughts on how to improve flavor and texture?