You have a point but for me using ice water can help in the chruncyness of the fries because of changing it’s temperature from cold to hot

I’m probably going to try your recipe. I’m curious, as a cook, and your fries look real good.
Then, if I may, I’d like to share with you the belgian secret of the perfect fries.

First, you have to get potatoes with enough starch in them, the one you’d use for mash.
Then you peel them and put them in water, to wash them. You won’t wash them after that, because you’d remove too much of the starch.

You pick them from the sink one by one, cut them in slices, then in sticks and put them on a towel.

When you’ve got about two handfulls of fries, you dry them in the towel and go for the frying BUT…

Here’s the secret: you should always cook the fries TWICE.

First you “cook” them for five to seven minutes at 135° centigrade. They should be cooked, soft to the heart, but not coloured in any way.

You let them rest for a few minutes (or a few hours if you want to make it in advance), then you fry them at the last minute, at 180° centigrade for about two minutes. That’s when they get really golden and crispy.

Believe me, there’s a fritkot (fries snack) on every corner over here, and we always say that only the french would fry the french fries only once (no offense)…

NB: some french cooks do blanch the fries in boiling water for a few minutes beforehand. Never tried that, sounds terrible to a belgian, but it might be worth a try.

Bye and thank you for sharing.