First, you should cut the fries and rinse them to get rid of any excess starch or sugar. Then, store them in water with some concentrated lemon juice (1 tablespoon to one gallon ratio), drain and fry. Be sure to pull them out once the fries have a glazed look and they are little limp (depends on the cut for how long it takes). Then place them in bus tubs, not too deep, uncovered. Cool to room temperature, then it’s ok to refrigerate. Put lids on the tubs until needed for final frying.