If you want the texture - double frying will definately allow you to get some crispy fries. On the first fry (the par-fry stage) use a temp of 325ºF and fry for 3-4 minutes (just till soft but not browned) then remove, drain on brown paper bags or paper towels, and allow to cool. At this point you can pat dry with paper towels, toss into a freezer zip bag and toss in the freezer for future use if you wish.
For the second frying - use a temp of 375ºF. If room temp - about 3-4 minutes (until golden brown) or about 7 minutes or so if starting from frozen.
For flavor - the fry oil does make the difference. Part of what made the McDonald's frys taste so good (back when they had Trans-Fat) was that the fry oil contained beef fat (not dextrose and beef flavoring).
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain