The In-N-Out Fry Ordering Hack For The Crispiest Fries At Home

Getting fast food fries to last the drive home has been a problem since drive-throughs first came around. Wendy's even released a new fry recipe two years ago to address the problem with hot and crispy fries that would survive the delivery period.

If you're already lucky enough to live near an In-N-Out Burger, then you're also lucky enough to have a hack that will address this problem and solve one of In-N-Out's only weak links. According to LAist, while In-n-out Burger is almost universally loved by West Coast diners, most people feel lukewarm about their fries. Sure, you can cover them with all the toppings included in the ultimate animal-style fries, but the standard fry is typically a little soft and dry.

Some people deal with this by tapping into the restaurant's secret menu and ordering them well done. This way, they come out extra brown and crispy. However, there's a better method for true French fry devotees. If you order your fries light, you'll receive a tray of half-cooked fries that will still be limp and kind of greasy. While they might seem unappetizing at first glance, they allow you to take them home, refry them yourself, and fix one of In-N-Out's biggest mistakes.

The best way to make French fries is to fry them twice. This is typically done by frying cut potatoes at a low temperature, letting them cool, and then frying them again at a higher temperature.

The reason this works is that it reduces moisture levels. During the first bath in the fryer, the moisture on the surface of the fry is cooked off. If you stop here, as In-N-Out Burger does, then, as the fries sit, the moisture from the center of the fry will make its way to the surface again, making your fries greasy, limp, and not at all appetizing. Refrying them will cook off the rest of that moisture and produce golden-brown crispy fries.

The answer is to let In-N-Out Burger take care of that first fry for you but finish it off at home for the best possible french fries.

Deep frying any food at home can be an intimidating project for any cook. Getting a proper deep fry requires heating oil up to 350 or 400 degrees Fahrenheit. This creates the danger of fires and burns. This can be mitigated by working with the right equipment.

You don't need a devoted deep fryer set up to fry foods at home. Instead, it's best to work with a heavy, deep pot like a Dutch oven that can hold more than four quarts. This will allow for a deep enough well of oil to fry your foods in and also protect the pot's high walls to prevent splatter. It can also be helpful to have a spider or skimmer on hand to easily retrieve your fries and transfer them somewhere to cool. 

You'll also need to use an oil that has a high smoke point. Otherwise, your oil will break down too quickly, turn your kitchen into a smoky mess, and ruin the flavor of your fries as it turns rancid. Peanut oil is most commonly used by restaurants for frying, but canola or safflower oil holds up well to high temperatures as well.

This might seem like a lot of effort for French fries, but the final product will be well worth the effort.