I had duck fat fries in a high end Downtown SJ restaurant. I will now make the Homer drool noise… 
sigh Y’ever wanna go into hibernation?
Dr. Melik: (listing items Miles had requested for breakfast) “… wheat germ, organic honey, and… Tiger’s Milk.”
Dr. Aragon: “Oh, yes. Those are the charmed substances that some years ago were thought to contain life-preserving properties.”
Dr. Melik: “You mean there was no deep fat? No steak or cream pies or… hot fudge?”
Dr. Aragon: “Those were thought to be unhealthy… precisely the opposite of what we now know to be true.”
Dr. Melik: “Incredible!”
Bacon, bacon grease, bacon salt . . . Heck, why bother with the potatoes? 
Not to contradict you, JJimm- but are you sure they use Extra Virgin Olive Oil? From my experience the Greeks use a lesser grade (pure or extra light) or more refined Olive Oil for their deep frying needs, rather than an Extra Virgin variety with much particulate matter and a low smoke point. It is also much cheaper, as deep frying with EEVO would even be a bit extravagent and cost prohibitive for the Greeks.
I’m not saying that it doesn’t happen, but the fries are usually fried in a lesser grade Olive oil.
I was going by flavor, to be honest, so am quite probably wrong.
Brady Bunch movie. Mrs. Brady and Alice at the butcher buying 10 pounds of ground round for a meatloaf. Bug-eyed neighbor says, “You’re going to eat all that red meat?” Mrs. Brady, chipper as always chortles, “You betcha. I’ve got three growing boys. I have to think about their health!”
Any potato that is low in water content, like russets, are good. Yukon gold work okay. Soaking the spuds will remove some of the starchy material; just make sure they are well-drained and dried before dropping in hot fat.
ForumBot: Sing it, man. I lived in Brussels for two years; between the frites, the mussels, and the pepper steak, I aged my arteries ten years. I can’t eat fast-food fries anymore, and am constantly on a quest for fries made with actual fresh potatoes and properly cooked. They’re rare - actually non-existent in this town.
In Belgium (Bruge in particular), they definitely do the fry twice thing. They actually have a big pile of fries that have had the first frying already done, and then when you order they do the second frying while you wait.
Awesome fries. So lame that you pay extra for the sauce. Like 0.50 EUR too, so pricey.
I remember when McDonalds switched from the above to (I think) vegetable oil. Not an improvement (in the flavor department).
Again: If fries should be cooked in two stages (at 325 degrees and again at 375 degrees), how many minutes for each stage?
First stage: until they just start to color, maybe about three to seven minutes.
Second stage: Until they look done and crispy. Probably about another two to four minutes.
Times are all going to vary on the size of your cut.