If you still want to enjoy fries, get an air fryer and just spray sliced potatoes with a very small amount of olive oil. Then cook only up to temperature of 250F/120C to prevent acrylamide from forming (it might take 30-60 minutes to be finished).

I used to be hit hard by regular fries (was feeling sick for a day, felt them staying in my stomach for a while etc.) until I switched to the aforementioned method. Taste is almost the same, but digestion is unproblematic now.