Yes, i think that’s exactly what he’s doing.
Being from the East Coast, my preference has to be Thrasher’s Boardwalk Fries with a dash of Old Bay seasoning. I can usually take or leave crinkle cut fries, but a local chicken place flash-fries them to order and they’re hellagood.
The only brand of fries where I positively like this is Checkers. I don’t necessarily hate it elsewhere, except that every place that has curly fries these days seems to think they should be at least spiced up if not slightly breaded, whereas curly fries to me is a pure ketchup delivery mechanism, and any non-potato flavor beyond that is distracting from that purpose.
A related question
The problem with this… is that Arby’s removed the pretty decent tasting Potato Cakes from their menu to make room for the very uninspired Crinkle Cuts - I’m thinking the potato cakes were more time-consuming to cook, or had some other more-costly-to-make-than -usual-fries attribute that Arby’s wanted to avoid, hence the substitutions and resultant ad campaign claiming that, in effect, less choice in selection is a good thing . (yeah, real good - I recall for a month or two afterwards people at the order counter were complaining about the removal of potato cakes).
Crinkle-cut Nathan* fries were generally pretty good.
Crinkle-cut White Castle‡ fries were generally OK depending on how crowded the earlier rushes were - order at mid-day and they were likely soggy/stale left overs. Order late night (common when Long Island still had a vibrant night club scene) and they where hot and crisp…or maybe it just seemed that way.
*Sadly Nathan’s on Long Island NY seems to be falling into the same Black Hole as Friendly’s did - they relocated from their large ‘flagship’ LI on Long Beach Road in Oceanside to a much smaller one several blocks north (c. 2015), they closed the Fun Zone one on Rte 110 (early 2010s), they closed the New Hyde Park one a few years ago, and the final insult, they closed the Westbury/Uniondale one on Old Country Rd (which was generally pretty busy and sorta formed a mini-food court with a pizza place and an ice cream place), tore down the building, and replace it with…Chick-fil-a. Yay, America’s lamest yet apparently most popular chicken place -I wonder where those masses of little leaguers and kids sports teams that used to pack that Nathan’s on Sunday afternoons go now?)
‡We still have a few on Long Island)
I read somewhere McDonald’s did a fair amount of research or investigation on variability in french fries back in the 50’s or 60s. It turned out (naturally) it has something to do with the quality of the potatoes they sourced, and they noted a period of dry storage is beneficial, something they noted in more arid parts of the country. They were very picky about who would be contracted to be an “official” source of spuds for their fries.
I seem to recall french fries as a general rule are properly fried twice. For my money though, a big component is not just the potato, it’s the oil used for frying. McDonald’s famously stepped on their whang by converting to less expensive “healthy” vegetable oils. These are seen by many as only barely edible for a short period of time when they are hot, and well salted. After that, instant mush cardboard. A pale imitation of what once was a culinarial junk-food masterpiece.
I’ve noticed some local places, diners, and similar still know how to make fries. None of the chains, however.
Yes, McDonald’s fries were much better when they used beef tallow instead of vegetable oil.
Several sources say otherwise.
Food Network
I’ve also read articles in the Wall Street Journal about how they had to hire people to grow potatoes for them when they moved into new countries because there aren’t always appropriate spuds being grown, and one of the criteria they require is long potatoes so they can get their long skinny signature fries. That’s not consistent with them forming potato paste.
Crinkle cut usually means the fries came from bags in the freezer. They’re ok but I prefer freshly made fries that never saw a feezer.
My favorite still have the potato skin on the fries.
Steak fries are usually too thick and the center has a odd texture.
It’s kind of tough, or at least a pita anyway, to make decent spuds at home, if like me, one is disinclined to stink up the house with frying oil and hassle with used oil disposal. What some call ho-jos or potato wedges aren’t quite fried but oven baked and very tasty. Olive oil, parmesan, garlic, cayenne, salt etc.
I make decent fries in the air fryer. This guy trys seven different approaches.
I strongly favor curly fries, which are often spiced and may also have some skin on them; but all potato fries benefit from being eaten hot or warm. Cold fries are just bland.
Agreed, they will change your mind about crinkle fries. 
Culver’s fries and the Cafeteria fries all the way from middle school to any college canteen have two things in common; they are crinkle cut and they are tasteless.
I like them well enough, I guess. Given a choice, I would probably choose them ahead of curly fries and waffle fries and behind the classic shoestring. But how the fried potato goodness is shaped is never going to be a big deal to me.
i prefer “fried” potatoes or seasoned fries…but I dont care about the shape but I will tell baked fries where to go , how to get there and how it can amuse its self once it arrives
that’s why school fries sucked because they were allegedly baked …