Fry them in crisco or lard instead of vgetable oil (you can do this on a stove top cast iron skillet). The crisco heats up to a hotter temperature without the oil burning.
blanch the fries in water and freeze them, which allows more of the potato's moisture to escape, thus producing a crispier fry.
Fry the French fries twice: once at a lower temperature to cook the inside of the fry and then a second time at a higher temperature to brown the exterior.
