This article takes a while to get to the good bits, which are:

triple cooking (blanch, cool fry, hot fry) and the sciencey stuff about sugars and starches.

I love the batches and notes about temperature. This is something I need to start doing so I can recreate the sucessful cooking I do.

What I'd have liked to see more of was a discussion of different types of potato, and different treatment of the oil.