Cook them in oil at 140C, throw a big batch in. Depending on the size of the batch, the oil temperature should drop to roughly 123-127C. Let the fries swim (not just stuck at the same position) in there till the oil gets to 133-135 C (should take like 1-2 min) . After that let them cool. Even better to refrigerate them overnight so that the oil gets sucked in the potatoes. Next time you fry them at 160-165C till golden brown. Crispy on the outside, soft on the inside. Also important to let the oil leak out the fries. They won’t get soggy but crispy. Unless you like soggy ass fries