Question: What could be added to maintain the quality of the fries?
About the article "Poutine", section "Recipe".

Candidate passages:
Variants of French fries include "thick-cut fries", "steak fries", "shoestring fries", "jojos", "crinkle fries", "curly fries", "hand-cut fries" and "tornado fries".
Fries cut into rough cubes instead of sticks are called "home fries".
Fries cut thickly with the skin left on are called "potato wedges", and fries without the skin are called "steak fries", essentially the American equivalent of the British "chip".
They can also be coated with breading, spices, or other ingredients, which include garlic powder, onion powder, black pepper, paprika, and salt to create "seasoned fries", cheese to create "cheese fries", or chili to create "chili fries".
Sometimes, French fries are cooked in the oven as a final step in the preparation (having been coated with oil during preparation at the factory): these are often sold frozen and are called "oven fries" or "oven chips".
Some restaurants and groceries in North America offer French fries made from sweet potatoes instead of traditional white potatoes.
In France, the thick-cut fries are called "Pommes Pont-Neuf" or simply "pommes frites", about 10 mm; thinner variants are "pommes allumettes" (matchstick potatoes), ±7 mm, and "pommes paille" (potato straws), 3–4 mm (roughly ⅜, ¼ and ⅛ inch respectively).
The two-bath technique is standard (Bocuse).
"Pommes gaufrettes" or "waffle fries" are not typical French fried potatoes, but actually crisps obtained by quarter-turning the potato before each next slide over a grater and deep-frying just once.
This results in large flat fries with two layers, each of which consists of parallel strips of potato.
In an interview, Burger King president Donald Smith said that his chain's fries are sprayed with a sugar solution shortly before being packaged and shipped to individual outlets.
The sugar caramelizes in the cooking fat, producing the golden color customers expect.
McDonald's was assumed to fry their fries for a total time of about 15 to 20 minutes, and with fries fried at least twice. 
New River Trail State Park starts in Fries.
The historic Fries Recreation Center is located in downtown Fries.
In 1910 an increasing need was seen for a community center for the employees of the mill.
A site was selected that would be central for the townspeople and construction was begun for the Fries Lyceum.
The building provided reading rooms, and a skating rink became the gathering place for the young people of the town.
In 1923, the Lyceum was renovated and reorganized as a Young Men's Christian Association (YMCA).
The building now contained the onlygymnasium in the Carroll-Grayson area, along with a movie theatre.
The need to expand was seen again in the late 1940s, and in 1948, a new lobby, bowling alley, kitchen and dining area, library, and additional game rooms were added.
The swimming pool built in the front, facing new River, was the most popular addition.
Through the years semi-professional baseball was sponsored by the "Y".
It has housed meetings for the Fries Garden Club,organized in 1932, Fries Lions Club organized in 1938, and the Fries Women's Club organized in 1953.
The Fries Recreation center now hosts The Boy Scouts of America and Girl Scouts of the USA, Red Cross Training Courses, Hunter Safety Courses,visiting community minded college students, and many more groups and activities.
The Fries Recreation Center also houses the Fries Town Hall and the Fries Police DepartmentExcerpts from Fries Recreation Center Historywere written by Martha Nichols and Avery Bond 
  "Convoy" (Bill Fries, Chip Davis) – 3:48  "Jackson Hole" (Fries, Davis) – 2:39  "Four Wheel Cowboy" (Fries, Davis) – 3:27  "Wolf Creek Pass" (Fries, Davis) – 3:57  "Old Home Filler-Up an' Keep on a-Truckin' Cafe" (Fries, Davis) – 2:53  "The Gallopin' Goose" (Fries, Davis) – 3:20  "Audubon" (Fries, Davis) – 3:41  "There Won't Be No Country Music (There Won't Be No Rock 'N' Roll)" (Fries, Davis) – 3:44  "Long Lonesome Road" (Fries, Davis) – 2:10  "Green River" (Fries, Davis) – 3:10  "Black Bear Road" (Fries, Davis) – 2:00  
In the United States, the most popular condiment for fries is ketchup, so much so that consumption of restaurant fries drives ketchup sales.
Steak fries are thicker-cut fries, often with the skins intact.
They are often coated with spices or marinated before cooking.
They may be fried or baked in the oven. 
In the basic recipe for poutine, French fries are covered with fresh cheese curds, and topped with brown gravy.
In a Quebec poutine:
"Fries": Usually of medium thickness, and fried (sometimes doubly) so that the inside stays soft, while the outside is crispy.
"Cheese curds": Fresh cheese curds are used to give the desired texture.
The curd size may vary but is usually slightly smaller than bite-sized.
"Gravy": Traditionally a light and thin chicken, veal, or turkey gravy, mildly spiced with a hint of pepper, or a "sauce brune" which is a combination of beef and chicken stock, a variant originating in Quebec.
The gravy should be thin enough to easily filter down into the mass of fries and cheese curds.
These sauces typically also contain vinegar or a sour flavouring to balance the richness of the cheese and fries.
Traditional poutine sauces ("mélange à sauce poutine") are sold in Quebec, Ontario, and Maritime grocery stores in jars or cans and in powdered mix packets.
Recently, some stores have begun to offer vegetarian gravy as an option to cater to ovolactovegetarians.
Heavy beef or pork-based brown gravies are rarely used.
To maintain the texture of the fries, the cheese curd and gravy are added immediately prior to serving the dish.
The hot gravy is usually poured over the cold cheese curds, so that the cheese is warmed without completely melting.
It is important to control the temperature, timing and the order in which the ingredients are added, so as to obtain the right food textures which is an essential part of the experience of eating poutine.