Ok, so years ago I helped a friend open a bar and grill. We wanted to make fries from 'scratch'. Figured it would be a good draw for the burgers, and way more cost effective. Anyhoo, I was like America's Test Kitchen for days. Cut and rinse, ice water, no water, brine, freeze, twice fry...etc etc. After all is said and done, we cut them (we used one of those fry cutters with a giant handle that bolted to the wall, very old school), flash fried them for only 1 minute, cooled then portioned into baggies and froze. The oil from the initial frying kept them from sticking, and the flash frying cooked just the very thin outside layer. Once they were frozen, we just dropped them in the fryer and cooked til golden brown and cooked through. The outside got nice and crispy since it had a head-start, and since they were frozen, the inside did not cook so fast, so they stayed nice and fluffy. Season with salt right out of the fryer so it clings to the fry. Although you may be looking for a non frozen way to cook, you can prep these a few hours ahead. If not, just do what my British mom did. She had a deep frying pan, full of vegetable oil, she peeled and cut the potatoes by hand, rinsed them in water, got the fat very hot, and threw them in. They were pretty yummy, too. Good luck!