These are a little more work, but patience will be rewarded with great fries.
2 lbs large russet potatoes (about 4), peeled and cut into 1/4 x 1/4 slices
2 tablespoons distilled white vinegar
2 quarts peanut oil, vegetable oil will work also
Step 1. Boil vinegar, 2 quarts of water, and 2 tablespoons of salt. Boil the potatoes in batches for 7 minutes, make sure the water boils again in between batches. Potatoes should be fully tender, but not falling apart.
Step 2. Drain and spread on paper towel-lined rimmed baking sheet. Allow to dry for five minutes.
Step 3. Meanwhile, heat oil in 5-quart Dutch oven or large wok over high heat to 400°F. Add 1/3 of fries to oil (oil temperature should drop to around 360°F). Cook for 50 seconds, agitating occasionally with wire mesh spider, then remove to second paper-towel lined rimmed baking sheet. Repeat with remaining potatoes (working in two more batches), allowing oil to return to 400°F after each addition. Allow potatoes to cool to room temperature, about 30 minutes.
Step 4. Continue with step 3, or for best results, freeze potatoes at least over night, or up to 2 months.
Step 5. Return oil to 400°F over high heat.
Step 6. Fry half of potatoes until crisp and light golden brown, about 5 minutes, adjusting heat to maintain at around 360°F.
Step 7. Drain in a bowl lined with paper towels and season immediately with kosher salt.
Step 8. Cooked fries can be kept hot and crisp on a wire rack set on a sheet tray in a 200°F oven while second batch is cooked. Serve immediately.