00:00As if by magic, your fries are going to go from cold and soggy to hot and crispy,
00:03which in the pan is going to sound a little something like this.
00:09What we'll do is toss these into a dry non-stick pan set over medium-high heat,
00:13and we will do our best to arrange those in a single layer.
00:15We'll start flipping and tossing our fries every 30 to 45 seconds or so,
00:19and after every time we toss, we'll want to make sure we settle those fries down again
00:23so that they're not on top of each other and they're all in direct contact with that hot metal.
00:27And by the way, if your flipping skills aren't that great, feel free to spatulate.
00:31All right, it really doesn't matter as long as you keep these moving.
00:33Moisture on the surface of the french fry is going to dry off pretty quickly,
00:36at which point the residual oil attached to the fries will begin to re-crisp that starch on the surface.
00:41Once they sound and feel crispy, we'll go ahead and plate up and enjoy what's as good,
00:45if not better, than the original fry.
00:47One more little bit of audio proof for how beautifully crisp these really did get.
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