You are frying potatoes mathematically wrong. Frying once leaves them soggy. Why? Water. The first fry cooks the inside, pushing moisture to the surface. If you stop, that water ruins the crust. You must let them cool. The second fry, at higher heat, violently destroys the remaining water. Locking the starch into a solid glass shell. You aren’t cooking. You are forging edible armor.
If you only fry potatoes once, the internal moisture is pushed to the surface, turning the crust soggy the moment it leaves the oil. The secret to perfect crunch is letting them cool, then double-frying at a high temperature to violently boil away the water and turn the starch into a solid glass shell. Here is the food science behind edible armor.
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