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most fries (and some other fried things) are fried twice. often they are fried for awhile at a (relatively) low temperature and then flash fried again before service at a high temperature. It drives more moisture out and allows you to serve them freshly fried quickly after they are ordered.

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The process is called parfrying and is really common for a lot of stuff. It's more efficient to do it higher up on the chain because the restaurants don't need more prep work and it can all be done at once.

Instant noodles are also parfried, which is how they cook so quickly.

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