You fry them once partially, allow to cool then fry crisp. The Netherlands style.
“You fry them once partially, allow to cool then fry crisp.”
These days that’s pretty much a standard technique for French frying potatoes. I get your point though - get them crispy enough so they stand up to the gravy. I wish just thinking that a lot of crust on fried foods are ruined by putting something wet on them. I have no experience with making French fries wet other than with ketchup.