>>21479756
First of all, Riviera potatoes? Riviera potatoes are waxy, not starchy. They hold their shape well, yes, but they contain far too much moisture and far too little starch. Which means instead of crisping up like a proper fry should, they just weep.
Now, as for your process... boiling then refrigerating? I suppose next you'll tell me you seasoned them with Himalayan pink salt? You par-cook fries with a blanching fry, not a boil. You gently fry them at a lower temp to cook the interior, then chill, then fry again at a higher temp to crisp the exterior. It’s called double frying, not double boiling like some sad bistro experiment.
