The fries at Five Guys are twice-cooked. I went behind the scenes to see how they are made. There is a lot that goes into cutting and washing potatoes. Making fries at Five Guys isn't as simple as tossing a bag of frozen potatoes into hot oil. There is an intricate process that goes on behind the scenes. Five Guys Burgers and Fries is known for its free food. Every day the chain makes fries in-house from fresh potatoes. I have always been able to taste the difference as a consumer. The slightly thicker fry is around an inch thick and has a large bite of soft potato in a crisp shell. I ranked it second in a taste test of fries from different chains. The smallest order at my NYC location costs $4.09, and the next size up jumps to $5.09 You can check your local menu on the chain's website. Insider previously reported that there are ways to cut back on spending even though it is pricier than other chains. I went to a Five Guys in Manhattan to see how the fries are made. The process begins with food safety. Employees are required to wash their hands in the kitchen. Amy Cryzter, the director of training at the chain, told me that the team at Five Guys goes by the general guidance of washing for 20 seconds in water that is around 100 degrees. Cryzter, who was on-site to help out with my pseudo shift, said that employees must wash their hands every time they change their gloves, in addition to any other time it makes sense. I used the sink in the back kitchen to wash up after changing my gloves. Employees working at the grills, fryers, or milkshake stations can wash their hands in the front-of-house kitchen. It was time to wash the potatoes. Idaho produces potatoes for Five Guys for 10 months out of the year. Cryzter told me that the other two months are filled with potatoes from Washington or Oregon. She showed me how to rinse the sacks with a hose. She said it was easier to move them through the slicer if they were wet. Once the spuds are clean, a team member pushes them through the cutting device one by one to get that shape. A team member uses a lever to push potatoes through a cutting screen as they go into the slicer. Cryzter said it should take one person less than five minutes to cut a bag of potatoes. The potato sticks need to be washed. The green-and-white basket device is used to hold the potatoes. Cryzter said that the basket moves within the sink and agitates the potatoes, pulling off most of the sugar and starch. They are dumped into a larger sink where they can be used up front for the fryer. The potatoes need a cold-water soak to be ready for frying. Cryzter told me that the cut potatoes should always be submerged with about an inch of water over the top, as the water stops them from oxidizing. The water will get cloudy if the potatoes sit in the same water for a while. Someone will fill the sink with fresh water after draining it. Team members will add ice to the potatoes if the temperature goes above 55 degrees. Employees are trained to look out for pink or red potatoes. She said that the color is an indication that something has come up to the surface. If someone notices a pink or red one on the line, they will bring it to the back and soak it again. Cryzter said that if we don't do this process right, it doesn't matter what we do out there. The potatoes are fried in the front kitchen for the test. Cryzter explained that the team doesfry calibration before every shift. There is a lot of room for error since the Five Guys fries are cooked twice. A team member told me that just a few seconds can make a big difference. Cryzter said that they set up a sheet tray and cooked pre-cooks, perfect pre-cooks, and overcooked pre-cooks, and then tried to make the perfect fry from each of those. Everyone tries some of the different ones so that they can see how the perfect cook should look. Cryzter said the purpose was to show team members that if they don't get the perfect pre-cook, this is what the final fry is going to taste like. This happens every day, twice a day, with the first being before opening. We walked through the look and feel of the batches as a team. The manager showed me how the fries will have tough skin. Even though it may look ok, it will have little to no resistance and will taste burnt. When pressed between fingers, the fries will have a lot of resistance in the skin, and won't break off as quickly. The fries will mostly stay within the skin when pressed. It will break if you press too hard. It will feel sturdy on the outside and soft inside. A team member told me that it was better to be perfect than a $6 fry. Once employees are familiar with what the day's fries should look like, it's time to start serving them. It can take months to learn to control the fry station. If you want to leave someone alone there, you have to be a Five Guys-certified Fry Master. It is all about knowing the look and feel of the fry station. You have to shake the baskets before dropping them into the oil to make sure the fries don't stick to each other. Baskets are pulled out and shaken at least 15 times to get rid of excess oil once the fries start to float to the top. The fries are put into a seasoning tray and loaded with salt. Salt is applied to the fries in an even layer, and then a scoop tool is used to toss everything together. If a customer ordered Cajun fries from the chain, the same tool is used to transfer some of the fries into another basket. Cryzter said you should feel a tickle in your nose. These spuds are passed off to hungry customers. Cryzter said that the cup should be overflowing with fries in the to-go bag. An employee might decide to put those in the bag if there is still more in the basket. 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