I hear ya. I remember well how good even the frozen fries used to taste when the big fast-food joints fried in beef tallow. But, at the same time, it does irk me when I hear constant gripes about in-n-out fries which are about as basis fresh french fries as you’re going to find at ANY large fast-food chain other than maybe Five Guys (which uses peanut oil and perhaps doesn’t peel?). I simply reject the idea that “real fries” are equivalent to the chemically-flavored, frozen, soy-oil-fried potatoes serves at McD, BK and their ilk.
I don’t know about “real” fries, but In and Out fries aren’t very good. They generally lack flavor and they don’t age well, you’ve got to eat them first cause they don’t hold their temperature, and get even blander.
Poking around online it says they use Kennebec potatoes, but they go fresh from sliced to oil. “Proper” cooks say Kennebec should be soaked overnight before frying. That will give them a crispier exterior and softer interior. They definitely have room for improvement.