I want to make french fries that are crispy through and through. These days, it's very popular to "double fry" them, resulting in fries that are crispy on the outside and white and fluffy on the inside like a baked potato. I hate white and fluffy on the inside like a baked potato. I want them crispy all the way through.
Here's what I'm doing now: I make cris-cuts, using a cris-cut tool that I specially modified to make the slices even thinner. Then I fry very small batches at 325° F for one minute only in safflower oil. (It's a small deep fryer so I have to make small batches.) When they are all done, I fry them again in larger batches at 385° for about 3 minutes.
The above seems to work all right, but is there some secret to get them really crispy on the inside?