Agreed, but it could. A local BBQ place near my house, since closed, made the best fries I've had in my life. They cut the potatoes fresh, but with the skins on and about 3/8" instead of the <1/4" of In-N-Out. They fried them about 2/3rds done, then let the basket hang at least 30 minutes. Then they would go back in the oil until perfectly crispy, and they would stay crispy for a good long time. I have no idea if it was a great trick, or if they did it to save time when someone ordered fries, but it sure worked.