The most recent issue of Cook's Illustrated includes a great, Domestic Agenda tested recipe for French Fries. It upends the traditional method of frying russet potato strips twice by using yukon golds, which are less starchy, and only frying them once, starting with cold oil. I knew when I tested it that it easily yielded wonderfully browned, tasty fries, but I found out after reading the finished article they're also apparently less greasy (by 1/3) than those made using the traditional method. Win-win. I highly recommend you take the 'option' to include the bacon fat. Pig-a-licious!
Easier French Fries
From Cook's Illustrated August 2009
2 1/2 lbs Yukon Gold Potatoes (about 6 medium), scrubbed, dried, sides squared off, and cut length-wise in 1/4 inch by 1/4 inch batons (strips)
6 cups peanut oil
1/4 cup bacon fat, strained, optional
1. Combine potatoes, oil, and bacon fat (if using) in large Dutch oven. Cook over high heat until oil has reached rolling boil, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 minutes
2. Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring ocacasionally, until golden and crisp, 5 to 10 minutes longer. Using skimmer or slotted spoon, transfer fries to thick paper bag or paper towels. Season with salt and serve immediately.