The answer is yes, many operators cut the fries right into a bowl and fry them up once. In N’ Out Burger is probably the largest chain that does this; of course they have a line of fryers in each unit. What you are giving up is that a single fry method adds wait time for the customer, drives down the temperature of the fry basket for a longer period of time and thus potentially yielding a soggy fry. A two fry method, sometimes called blanching just allows the potatoes to be partially cooked (can you do anything off premise and then refrigerate the blanched fries for later use?) and when this happens the cells tend to glaze over once the cooked fries sit for a while. The second fry up cooks faster and doesn’t absorb as much oil.