The Real Solution
Turns out that the true reason double frying is necessary has nothing to do with the very center of the fry—only with its outermost layers.
The key lies in the fact that not all water in a potato is equal. Some of it is bound within the potato’s structure more tightly then the rest, requiring more energy to expel it. During the first fry, some of the water present in the potato evaporates and exits, allowing the oil to enter the space it was taking ... Read even more
