Bourdain talks about fries cooking 6-8 min at 280F, resting 15 on a sheet pan, then cooking 2-3 min at 375F. He soaks them in cold water beforehand, presumably to remove some starch. His recipe is the Les Halles cookbook, and whether you like him or not, when he was a real chef he did cook a bunch of frites.
Maybe the size of your cut has something to do with it, or how tightly they are packed? If you put too many fries in the oil, the temperature plunges and you're liable to get greasy fries. Try cooking less of them at a time, or use a larger volume of oil. But play with the fries-to-oil ratio and see if that helps. If the fries aren't able to freely swim around in the oil, they aren't getting the benefit of that cooking.
If your fries are greasy but dark, I'd think you're cooking them too long at too low a temperature. Not necessarily the temperature when you put them in, but the temperature of the oil once they are in.