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KYS

Up yours, neri. Soylent green is people.

Properly making good fries is a painful process that takes a very long time. If you have lots of freezer space, your best bet is to make a lot all at once.

Begin by buying your favorite kind of potato. I recommend russet or yellow potatoes. You're going to want to peel the skins off which is going to take the longest amount of time and effort. I usually do about 5 pounds of potatoes at a time so it can take a good hour.
After that, you're going to want to soak them in cold water for at least an hour. This will draw a lot of the starch out of them.
Cut them into shape at this point. You can do this with a knife which takes forever, I use a French Mandolin to cut mine, but you can also buy a variety of size fry cutters if you like thicker steak fries for example.
Once cut, you're going to boil them for about 10-20 minutes. If you want crispy fries, this section is the most important. This part is really hard to get right. If you don't boil them long enough, there will still be too much starch in them. If you boil them too long, they will just turn into mashed potatoes. Either way, they will get very soft. You can add some vinegar to the water (about 1ounce per cup of water) to help alleviate this but you can't eliminate it completely. Be careful when straining to avoid breaking too many of the fries. Then, lay them out on a rack or baking sheet or anywhere they aren't going to be too crowded together. Then freeze them. Again, this is very important if you want crispy fries.
From here, they are ready to be cooked whenever. Use your preferred oil. I like peanut oil. It's very good for french fries and non-toxic, unlike soybean and rapeseed (canola) oils. If you're worried about peanut allergies, try avocado oil. Or any other high-smoke point (about 400F) oil that isn't a toxic seed oil.

There are two methods to actually cooking them. You can one and done them, heat oil to 350-375F and fry until golden brown. Or you can double fry. Double fry will result in crispier but drier fries. Double fry you use a lower temp oil about 250F and fry for about 10 minutes or until bubbling slows down. Then you remove the fries from the oil, let them cool as you heat the oil back to 350-375F, then return to oil and cook until golden brown.

Edit: I forgot to talk about seasoning.
Yes, you should season your fries. Some people season with just salt. Which is ok, it's traditional. But you can season with salt and pepper. Or do what I did this time around and mix a cajun seasoning to throw on there. Make it a little bit spicy, a little bit sweet, but still salty.

Peanut oil, actually. You do know how fries are cooked, right?

Where I'm from that's just called fry sauce and I'm not a fan of it.