How do I make french fries that are crispy inside and out? I want to make french fries that are crispy through and through.  These days, it's very popular to "double fry" them, resulting in fries that are crispy on the outside and white and fluffy on the inside like a baked potato.  I hate white and fluffy on the inside like a baked potato.  I want them crispy all the way through.

Here's what I'm doing now: I make cris-cuts, using a cris-cut tool that I specially modified to make the slices even thinner.  Then I fry very small batches at 325° F for one minute only in safflower oil.  (It's a small deep fryer so I have to make small batches.)  When they are all done, I fry them again in larger batches at 385° for about 3 minutes.

The above seems to work all right, but is there some secret to get them really crispy on the inside?
I rarely bother to deep fry fries. I buy them precut, blanched and frozen in the supermarket and bake them in the oven. If I bake them as intended, they are fluffy on the inside. If I forget them in there for about double the time, they become harder and crispier throughout. 

I don't think you can imitate this with a fryer only, because you need a certain temperature there, else the fries soak up the oil. So maybe do your one-minute fry first, then put the drained fries in an oven for as long as it takes. Or just start with the convenient prepared kind and use the oven from the beginning.