I looked at the the link and saw the guy was trying to make McDonald's french fries.
They are the worst fries I have ever had.
I like what they call Belgian fries and I had no idea that is what I was making.
Growing up all we had was fries cooked in a skillet.
They are known today as German fried potatoes and done right take a long time.
Strangely enough there has been only four places I have seen them done right in the USA.
My mothers house my house and two authentic German restaurants.
Growing up as a young kitchen slave at home was how I learned.
But to the so called french fries or fried potato this is what I have found through many batches of them careful observation and experimentation.
Number one you need fresh potatoes.
The starch in potatoes will start to break down into sugar they longer they keep.
Number two cut the potatoes around 3/8 thick.
Soak in water drain and dry before frying, I like to use fruit fresh in the water.
That is where the acid comes from.
Fry at low heat around 300 to 320 degrees until they just start to break easily, in other words cooked but not browned.
Let cool all the way down on the counter sometimes I put them in the refrigerator.
Now here comes the tricky part.
You have to flash fry them a second time.
Some people say around 375.
Some people think it is burdensome to do this but the pay off is tremendous.
You wont always get it right but it will be better than soggy greasy fries.
I have found the trick is to get as much of the moisture out of the potato as you can the first time around without browning them.
This is where the excess sugar comes in and why you need fresh potatoes.
Experiment, potatoes are cheap dont over load the fryer and use enough oil for the fries to swim in.
Play around with it keep records in your mind or on paper of failures and try to figure out what you did wrong or any other variable.
This is how I figured out the old potato and sugar thing.
Cooking is like anything else if you keep failing dont keep doing the same thing or you will always fail.
If your car slides out of a turn at 60 slow down to 50.
A few thoughts on timing and serving guests or family members.
I cannot tell you how many times I have heard or seen people say they cant do certain things when serving other people.
Like eat at the same time as others.
They will either end up cooking everything and some of it sits and gets soggy or cold while other things are being cooked.
Some of it you would think would be common sense but it isn't.
This is where pre-frying and twice cooking potatoes come into their own.
One thing to remember you are the cook regardless of whether you are a woman or a man.
You always make sure everyone is served first before you eat when it comes to certain things.
Ask everyone how they like their steak and put the more well done ones on first.
If someone asks to help give them a job to do like cleaning prepping or cooking.
By pre-cooking/frying the fries you can slap out enough fries to feed 10 people from one skillet in less than 15 minutes.
You can do this prep work at any time of the day when your not busy and have them ready for that evening.
Worth