I can not speak for Profiteroles since I don't care for them. However French Fries is something that I do know something about. Most quality, and not necessarily high end restaurants in NYC use fresh potatoes and fry their own. At my restaurant we go through approximately two cases of Idaho potatoes a day, they are hand peeled, and cut in a stationary French fry cutter.Before meal service they are "blanched" e.g. prefried until opaque and limp. When the orders come in they are fried to a golden brown and come out crisp and delicious. This is the same method used in Belgium. In case you want to make your own, a wok works great.

Fanny in NYC