Just goes to show how much better the world would be if everyone at Microsoft quit.

The perfect french fry—golden brown, surpassingly crispy on the outside, with a light and fluffy interior that tastes intensely of potato—is not easy to cook. Here’s how most people do it at home: Cut some potatoes into fry shapes—classic 3/8-inch batons—and toss them into 375-degree oil until they’re golden brown. This is a mediocre fry. The center will be raw. Here’s how most restaurants do it: Dunk the potatoes in oil twice, once at 325 degrees for about four minutes until they’re cooked through and then again at 375 degrees to brown them. This is a pretty great fry.