Idaho Loves In-N-Out. So What’s Up With the Fries?
Boise Loves In-N-Out. The Fries Still Spark Debate.
Overall, I’m a fan of In-N-Out. Yes, the lines are long, but once they get moving, it's not that bad. I’ll put it this way: I’ve waited longer in shorter lines at other fast-food spots. The food is affordable and consistent.
The fries are where the shade shows up. You’re hard-pressed to find a social media thread talking about the good and the bad of the chain without someone referencing the questionable quality of their fries. It’s not that they’re bad. They just have a short shelf life. By the time you get home, they can taste bland and fall a bit limp. So what gives? Why don’t In-N-Out fries hold up to the likes of McDonald’s?
The In-N-Out French Fry Difference: How They’re Cooked
In-N-Out cuts whole potatoes in the store and fries them right away. No freezing. No long soak to pull off extra starch. That single-fry approach is why they taste more “potato” but lose crunch fast. LAist
Most big fast food chains cook their fries using two steps. Suppliers peel, cut, blanch, par-fry, and freeze the fries. Restaurants then finish-fry them to order. That double-fry builds a crisp shell that does a better job of surviving the trip home.
Why In-N-Out Fries Get Soft Fast
Skipping the soak/blanch + double-fry leaves more surface starch and less structure, so the fries soften as they cool. It's the second fry that creates a thicker, longer-lasting crust.
Pro Tip: How to Get Better Fries at In-N-Out
Ask for well-done or even extra well-done. They’ll stay in the fryer longer, which gives the outside more bite and buys you a few extra minutes on the drive home. It’s a pro-tip I've seen on a number of social media threads, and it's a typical request. So, you shouldn't get any funky looks when you make the request.
Bottom Line
Fresh-cut and single-fried equals clean potato flavor and a softer texture. Double-fried equals longer-lasting crunch. If you want crisp, eat them hot on site or order well-done if you're getting them on the go.