fries like McDs

I always wonder why I can't make fries like McD, but a better version without the crap. 
So here I am reading about that you have to soak the potatoes for at least two hours before cooking them which helps get rid of excess starch. 

David Myers of Comme Ça Ingredients

6 idaho russet potatoes

peanut oil

sea salt

(peanut is an allergen so I sub for olive oil extra light and for salt I like to use Real Salt)

I need to add how important is the smoke point of oil to make the oil hot enough to make the fries crispy too

olive oil extra light has a smoke point of 468 F

Directions

01 Peel and cut potatoes into what shapes of fries should be. It could be skinny or fat the way you wish your

fries to be.

02 Soak the potatoes for 2 hours in cold water.

03 Dry them with paper towels.

04 Heat enough oil to cover the potatoes in a large pot to 290 F.

05 Blanch potatoes gently for two minutes until cooked through, but still pale. Then strain on paper towel on a pan sheet and place in refrigerator to cool.

05 Re heat oil to 370 F. Cook fries until golden and crispy for 3 to 4 minutes.

06 Remove from pan and toss with sea salt.