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Message: [QUOTE="storrsroars, post: 2996031, member: 2500"] Outside of the fast food places, the common threads of places where I really like the fries is that a) they are Idaho russets, b) they sit at room temp before initial cooking, c) they soak in water or a water/vinegar mix overnight to release starches, d) they are cooked twice, if not three times, and e) the final cooking is in clean quality peanut oil or duck fat or other single source high-smokepoint fat (>350F), not that carton of mixed vegetable fry oils so popular at Restaurant Depot. [/QUOTE]