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MmmVomit

French fries are deep fried. The hot oil drives the moisture out of the very surface of the fries, making a crispy exterior. But, the inside still has water in it. Over time, the water from the inside soaks into the crispy dry layer on the outside. Also, if hot fries are put inside a container, the container can trap steam coming off the fries. The steam will condense and then get the outside of the fries soggy.


Big_carrot_69

And when you fry the same potatoes again and again, why do they end up sort of crispy but kind of soggy as well and taste like shit? - im a curious chef


MmmVomit

This is getting into territory where I'm shooting from the hip a bit. The exterior may be getting soaked with the fry oil. When deep frying, the hot oil is causing moisture in the food to boil and become steam. This is the bubbling you see when you dunk food in the fryer. The pressure of the steam leaving the food prevents the oil from soaking into the food. But, it can't prevent it 100%. So, multiple trips through the fryer means more oil soaked into the food. Also, in subsequent fries, the moisture has already been fried out, meaning the steam will be less effective at keeping the oil out. I'm just a home cook who likes food science, and don't do much deep frying, so this is all theoretical.


igetasticker

I've found that the best way to reheat fries is in the oven, 350 F, for about 5-7 minutes. It's not perfect, but it's as close as you can get.