   Possible Duplicate:   How can I make McDonald’s type French Fries       I have prepared french fries couple of times in my home. But I couldn't get the same kind of spongy fries as I had in Mc donalds. I want to prepare a delicious spongy french fries. In some blogs I read that we have to put cut potatoes in cold water before frying. But that too doesn't work.  Help me 
French fries are often double-fried:   They are par-fried at a low temperature, to cook all the way through, after which they are often frozen They are finish-fried at a higher temperature to crisp up and be hot for presentation   The type of potato matters--high starch like Idahos are ideal.  Here is a link to a Serious Eats article by Kenji Alt describing his preferred technique in exquisite detail.  His technique actually involves par-boiling, then par-frying, then (for optimal results, he says) freezing, then finally finish frying.   The interesting thing is that freezing actually has an affect on the outcome--it isn't just for storage and transport. 