Nearly all of the oil gets absorbed by the fries after the frying.
When you put the raw potatoes into enough hot oil, the water starts to boil off and keeps the oil from soaking the fries. Once you take them out of the oil, the boiling stops, the water vapor bubbles in the fries condense. This creates a vacuum that sucks the oil into the fries. You would need to wash of the oil with some hot solvent while the steam is still coming out.
Maybe dump the fries into boiling diesel fuel and then gasoline directly from the deep frier (joke).
There is a tremendous interest by the industry to stop the fat absorption process, but as far as I am aware of, no one found a solution. The low calorie deep fried products use some strange synthetic fats that humans can't metabolize. I don't know if chips soaked with some synthetic oil are healthy.
If you want to deep fry, the best solution is still to use as much fat as possible and drain them, like SAJ14SAJ said. Still, they will absorb a huge amount of fat.
Everything else is probably worse, in a pan you repeatedly heat and cool the surfaces, each time soaking them with more fat.
One thing you could try if you are frying in a pan is to use a non-stick surface and spray
on the oil. The potatoes tend to suck in all the oil available anyway, so maybe just coating the surface with an oil sprayer might help.