I have to say I'm totally disappointed to learn that Dave uses frozen potatoes. Here he is, surrounded by the best potatoes known to humankind and he uses frozen ones.
The least I can do is teach you how to make the perfect french fry. Listen up, kids.
First of all, start with good Russet potatoes. Red, white, purple and/or golden potatoes do not make good fries.
Second, slice your potatoes with a mandolin slicer. You are going for uniformity here. Make your slices all the same dimensions and they will cook more consistently well.
Now soak your slices in cold water for ten minutes. This rids them of a coating of starch. Spin the potatoes dry in a salad spinner. This will keep you from dying when you start frying.
In a deep fryer with oil (good quality, of course) at 300 degrees, fry your potatoes for 2 to 4 minutes depending on how thick they are sliced. You want the potatoes to be just limp when you take them out.
Take them out. Take them away from the heat and let them cool to room temperature. Meanwhile raise the oil's temperature to 350 degrees.
Once the fries are cooled, fry them a second time for another 2 to 4 minutes. They should come out a golden color and be crispy on the outside, soft on the inside.
Drain on a wire mesh over paper towels (not on paper towels, that just keeps the oil against the potatoes) and season immediately while the fries are vulnerable.
Sit down in front of a game and enjoy the best fries known to humankind.
Next time: the perfect pot of beans.