Love those fries - hard get both thick and crispy but these do it.
Forgot to add… Went to Clark Street Diner for the first time last weekend; EXCELLENT fries (and patty melt and biscuits and gravy).
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The District Pub in Noho has excellent fries.
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Years late here but, a fun link talking about frozen fries at high end restaurants -
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I’m skeptical.
Thomas Keller’s recipe uses fresh potatoes.
Not speaking to Thomas Keller per se (lol), but from friends/family who’ve worked in kitchens of famous chefs, the cookbook recipes are often nowhere near what the kitchen actually does.
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But his restaurants use a frozen product not available to home cooks.
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Well I am convinced now.
It’s hard to make great fries. Most of the time they are worse that frozen and expensive on labor. There are a lot of steps and something could go wrong at each. Then potatoes don’t behave the same year round you might get a sugar bump in the winter and all your fries come out too dark So then you have to find a different potato to use.
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All roads lead back to Quality Frozen Potato Products | Premium Potatoes Products | Lamb Weston®
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Do they sell these in supermarkets?
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Restaurant Depot has a small selection. 30 pound boxes. I am intrigued now.
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Um. Do 5 people want to split a box? Haha.
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My old neighborhood! Probably one of the only INOs without a drive-thru. My son works at the new INO on Imperial just north of YL Blvd. We’ve had plenty of conversations about the state of their fries. He’s working on it 
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I think I’ve mentioned this before, I went to In-N-Out and one time I got fries and the texture of them were completely different. They looked the same but no doubt they had been twice fried.
I thought how glorious if they were willing to do this all the time. Slightly crispy outside and fluffy inside.
Somehow they messed up, someone probably thought they’d freshen up some already fried… I don’t know. But DEFINITELY a one off.
Manager probably admonished the fry-cook. “Hey, you stop making delicious fries!!”
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Is this not how they do their fries when I order them “well done”?
Well done, they just fry them longer Until they come out like potato sticks, which is typically how I order them too. Not a twice fry.
If In-N-Out did fry twice, it would be at the same temperature. And they would still have the fundamental problem of unblanched fresh potatoes.
That new Yorba Linda In N Out is very busy all the time. Well built with a double drive through line.
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