[kbutler]

The author acknowledges that other types of fries are also great, but this article is about the perfect "thin and crispy" fry, rather than the perfect thicker style fry.

"my thick-cut pub-style fries are super-potatoey and fantastic, and when I'm in the mood for them, my seasoned steak fries can't be beat, but for thin, super-crisp fries..."

The "taste like cardboard" is probably because McDonalds no longer fries in beef tallow.