How to Make It
Dump the entire bag of fries into the bowl with about two tablespoons of water. Cover with plastic wrap, cut a small slash to vent, and microwave for five minutes until totally thawed and pathetically limp.
Dump the fries onto the sheet pan and spread them out to let all the steam escape. While that’s happening, heat your skillet over high heat and brush with a bit of oil.
Dry out the bowl and put the fries back in with a few tablespoons of oil, then cover with the sheet pan and shake aggressively. By bruising up the outside of those fries, we’re creating lots of mushy surface area to turn into crispy bits.
Lay out the fries across the pan, working in batches if necessary. Place the flat-bottomed pot over the fries, weigh down with the cans, turn the head town to medium and let it brown for a minute or two. Remove the can, flip potatoes over, and repeat.