i've made my own fries for a while now, and they're good... but they're not "steak frites" good. they always end up a bit limp and soggy, though they taste great. here's what i do. maybe you can tell me where i'm going wrong: russet potatoes cut into strips (i actually have a fry cutter, so they're perfectly even) soak in cold water for at least 30 mins rinse until water turns clear blanche in peanut oil at 280 degrees until "blonde" (about 5 mins) rest for at least 10 mins fry in small batches in peanut oil at 375 degrees until golden brown (about 1-2 mins) season with sea salt immediately after each oil step, i spread out the fries to dry on a sheet pan covered with paper towels. i've researched this, and my steps seem to be right in line with classic pommes frites methodology. i see some recommend blanching at 300 degrees. some suggest frying at 350 degrees. but the steps seem to be the same (i'm using bourdain's les halles cookbook method as my guide). so, what do soggy fries indicate? not long enough in the fry stage? too long in the blanching stage? oil too cool? i've tried to watch the oil temp like a hawk and keep it constant, cranking it when the fries are dropped, backing it off when they come up to temp. any suggestions? thanks, in advance.