Don't use boiled potatoes. Just soak cut potatoes in water for 5-10 minutes and freeze them after taking out of the water. Immediately cook the fries in a pre-heated oil after taking out of the fridge. Cook till golden brown.

I always use mayonaise and tomato catsup mixture for the sauce. Just mix both, add salt and pepper to match your taste.

**This answer is a bit more than you asked for, but if you want excellent french fries then take a moment to read it.....
(RECIPE COURTESY OF MICHAEL LOMONACO)

It’s not as difficult as you might think: The key is double-frying the potatoes, once to ensure the inside is cooked and remains fluffy; a second time to achieve maximum crunch.

French fries needn’t be just a side dish. I love serving them as an hors d’oeuvres along with dipping sauces like curried or chili mayonnaise, or making them the focus of a decidedly decadent fondue by serving them with a pot of melted Cheddar cheese sauce.

Special equipment: Stove-top fryers can be dangerous because of the open flame, so I recommend that you only make these with an electric deep-fryer with an adjustable thermostat. Buy the biggest one you can afford so you can cook a large quantity of fries (or egg rolls, or whatever) rapidly.

3 pounds Idaho or russet potatoes, well washed and scrubbed Peanut or vegetable oil, for filling a fryer. If you dare, add 50% beef lard or suet to the oil for more robust flavor

Preheat the oil to 245°F.

Either by hand or using a French-fry cutter, cut even fries that are ¼-inch-square and 5- or 6-inches long, gathering them in a bowl of cold water as you work.

When the fryer is hot and ready to cook, drain the fries of all water and pat thoroughly dry with paper towels. This is critical. Water and salt are the enemies of frying oil. The fries can sit on paper towels for a few minutes, in a single layer, to air dry if you’re not sure you’ve gotten all the water out. Once dry, add just enough fries to the fryer basket to fill it halfway. This will insure even cooking without allowing the frying oil temperature to drop too much, which results in greasy fries.

This first fry is also called blanching since it’s not meant to add any color. The fries will only be par-cooked and their color will only change from raw white to slightly creamier color. The batch of fries is done when they appear to be a more yellow-white than raw-white color, approximately 5 minutes. Remove each batch, drain of all oil, and spread out on paper towels to cool.

After all fries have been blanched, they will hold for several hours. Refrigerate them, covered, if you like, but do not freeze them.

Bring a fryer to 365° to 385°F. (It can be the same oil, but only reuse it once.) Cook the fries in batches. Do not overload the fryer, each batch should fill the basket halfway. Fry each batch to a rich, golden-brown color. Time will vary from 2 to 3 depending on the fryer and the speed with which it reheats. For crispier fries, fry a bit longer. Drain and salt each batch as soon as its done, and keep them covered and warm while you fry the remaining batches.

Serve the fries piping hot alongside the dish of your choice, or on their own. Serves 4 as a side dish or hors d’oeuvres **

I don't soak my fries, I par boil them for just a few minutes, I got the tip off of Unwrapped, and I double fry them. I get a wonderful tasting fry every time, and my family loves them every time, I never have any left overs to worry about freezing.

As far as sauces, it depends on what you like, catchup and mayo works, but my kids like chili and cheese on top of their fries.

The way I do it is time consuming, but they turn out crisp and golden brown.

Mooch

The best french fries I've found is this: slice raw potatoes into fries. Soak in very cold water for 20 minutes or so. Rinse and drain. Drop a batch into pre-heated oil (325) and cook for a few minutes, but NOT until done. Pull them out and drain them on paper. (Do small batches so the oil doesn't cool overmuch when you put in the fries.)

After you've done the last batch, when you're ready to actually cook the fries, turn up the fryer to 375, and put the batch of pre-cooked fries in. They'll only need a minute or so at this point.

The pre-cooked fries can be frozen as well for future use. (Whenever I prep veggies I prep at least twice as much as I need so that I can freeze some for days when I don't have time to prep.)