1 white vinegar
To make French Fries at home, use only long white Burbank Russets. Peel and cut in half lengthwise. It will be easier to manage them when you cut each then into strips with a sharp knife.
Place cut sides of potatoes on a board and remove a thing slice from each end and a slice from the rounded longside of it, too. You know have almost a rectangle shape to work with. Slice this into 1/4" thick strips. Place in a deep refrigerator container.
Mix 1 quart water with 1/2 cup white vinegar, repeating it until you have enough to cover potatoes. Cover the container and chill the submerged poratoes several hours. This draws out the starch that makes a fried potato, otherwise limp and holds the grease. Drain them well on paper toweling.
Drop a few at a time, using a French frying basket, into 425 degrees F oil, at least 4" deep in heavy 2 1/2 quart saucepan. Let them "blanche" in the oil rather than fry completely, removing the potatoes after 1 minute. At once drop them into a freezer container or on a cookie sheet & place in your freezer for 10 minutes. Return
them to the oil to fry till golden brown at that time, draining them well on paper toweling.
Salt them as you wish, which also helps to evaporate any excess greease ont he finished potatoes. Most of the salt will fall off when the potatoes are transfered to serving plates.
If the oil is not hot enough the potatoes will be greasy. A good combination is 1 pint corn oil to 1 cup Crisco shortening, using as much as is needed for the amount you are preparing, keeping ti 4" deep at 425 degrees F in the pan.