French Fries

The secret to making a really good fry, is to fry them twice. Fry the first time at a little lower temp 350F, and take out of the fryer just before they start to color. Drain well. I find they can stick to paper towels, so I put them on paper, newsprint or parchment, blot with paper towels. They can be held like this until needed.
Then when ready to fry, use a bit hotter oil , 365F, and fry in batches until golden.
Drain on paper towel, sprinkle with salt while hot.
Really that simple.
Now, one can use canola, peanut, corn or other vegetable oils. Some may want to use lard. They say the secret to the great taste of the original fries at the arches, was beef fat. The oils may have different smoking points, points at which they burn, but once you start using them, you can adjust accordingly (heat settings, time it takes, etc). If frying on top of the stove, use a heavy bottomed, tall pan. The oil will bubble up. If it were to bubble over the top you would have a disaster. like call the ambulance and fire department...