If you suffer from a medical condition that requires you to consume less oxalates you can simply peel the skin off of potatoes. That will eliminate most of the oxalates.
When I make my best French fries (actually they are not from France, they're from Belgium, but a lot of Belgian people speak French, kinda like a lot of Canucks speak French, so American soldiers called them French fries and the name kinda stuck) I go through this whole process where I peel the Russet potatoes, cut them into sticks, rinse them, soak them in cold water overnight, blanch them and pre-fry them at 300 degrees for a couple minutes and drain them on a rack. Then let them completely cool.
After they cool, then I fry them in small batches at 485 degrees until they are golden brown, light and fluffy on the inside and crispy on the outside. Perfect gourmet fries.
And I make a lot of them when I go through that whole process. Once they are pre-fried you can put them in ziplock baggies and freeze them and they will stay good for a few months.
Other times I won't even peel them or do any of that stuff. I'll just rinse off or brush off any visible dirt off the potatoes, quickly cut them into wedges and toss them in the hot oil. Not so perfect fries, a little greasy and not very crispy, but much better than nothing when you're hungry.
