Sometimes when I make fries (frozen fries) they come out like they just absorbed a lot of oil, hard on the outside and filled with tons of oil on the inside, it looks and tastes horrible. Do you know why this might happen?

I need more information to give you a good answer… however, in foodservice, we advise operators to keep the frozen fries frozen. When they are left out any time at room temperature and then fried they will absorb more oil and when they crisp up are still oily to the taste inside. If frozen too long (ice crystals form) the potatoes can be soggy and absorb more oil. If the frying oil is at too low a temperature (we recommend 350 degrees F) the fries will absorb too much oil.