Basically this plus the type of potato you use makes a pretty big difference. In America the russet is common, in Britain something like Maris piper.

My cook is slightly different:
Brine them in 3-5% salt solution
Boil until very tender, like falling apart, chill for 30m
Fry at 275F until they have a crust but they’ll be very blond, chill for 30m - can store for a few days at this stage
Fry at 350F until desired color, season, serve

If you have a chamber vacuum you can speed this up significantly by pulling a vacuum a few times instead of chilling in between each step. Chilling is mainly to dry the exterior and the vacuum does the same thing. Gives a fry with fluffy interior and crisp exterior that maintains this texture even as heat drops (eg still somewhat decent even when cool but like any fry much better warm).

Alternatively boil the potatoes and rice them, then mix the resulting mash with corn starch (roughly 125g starch per kg mash). Roll the potato “dough” into a sheet desired fry thickness, cut into fries and dust with corn starch, and double fry again (375 for a few minutes to blanch, let oil recover and fries cool, 375 to brown). This is more akin to cheap frozen grocery store fries and Sysco fries you’d get at many restaurants. Potato selection doesn’t really matter with this