Chefs: How do you store your fresh cut fries with out them losing their starch?

I’ve read recommended on a couple of sites, here’s one from Potatoes dot com that you should first blanch them in about 350 for a few minutes, drain, let cool at room temperature or refrigerate and then cook before serving at 375 until golden brown.

the other day I was watching the tube and I saw some sort of bag for veggies that keep them from spoiling and ironicly as it can get its called the veggie bag.