Serious Eats - seriouseats.com

You are exactly right when you say that the Chinese food most Americans are familiar with in the US is nothing like what you would find in China. As an American who currently lives in China, and who has been here for the last 5 years, I can say with some authority that the AP is full of it. I have gone from 2-4 servings of veggies a week in the States to 2-4 servings per day, and I hardly eat anything that is deep-fried (granted everything is fired, but I make a huge distinction between the two). Meat is usually just a flavor enhancer, and not the center of a Chinese dish. We also eat A LOT of fresh fish and other foods rich in the ultra-swank omega fatty whatever. Chinese food is also incredibly diverse, with regional distinctions similiar to that of Europe...

A HUGE problem with frozen fries cooked at home is how they were handled at the supermarket.

At the supermarket they have often been semi-thawed, and have tears in the plastic which let in moisture and freezer smells/flavors. That's why they have that off taste.

Looks for bags that don't "smell". Ideally, you can find them in bulk from places like "Smart & Final" that have just been unpacked. You don't want anything that has been sitting around in a freezer case.

Also everyone suggests Peanut oil.... but they are being PC, what you really want it beef tallow. If using commercial fat like "Fry King", the first few batches won't taste right, the fat has to "age" a bit.

I'd respectfully disagree about the logistics of fresh cut fries.

Five Guys, In N Out, and numerous other chains and local restaurants- hell even some street vendors and fair stands all feature fresh cut french fries. Almost all the fry vendors on the board walk feature fresh cut fries.
I would almost guarantee that one Five Guys location does a ton more business than one of Mr. Keller's restaurants. It's perfectly possible for fries to be fresh cut and fried.

As far as telling the difference between fresh, not frozen, try it some time. You will be able to tell the difference easily.

I can vouch for 4 Northern Virginia locations of Five Guys burger joints. All of their fries are cut by machine from sacks of potatoes in the restaurant. The prep cooks store the cut, soaked, and dried fires in large 5 gallon buckets which are routinely brought out during service. Their fries also have enough deviations in both cut, texture, and color indicative of a cooked/crafted product rather than simply being re-heated/crisped. Their open kitchens also allow you to watch every single step of your order being prepared. For the record, I don't have an affiliation other than being a long-time customer.

When you think about it perhaps we should consider that it is the North American interpretations of other cuisines that we are examining. If you really look at this situation, the article was written in english for North American eyes. True people in China, do not eat these types of things. But people in North America certainly do. Don't you think the average person should think twice about those chicken balls that they are having for lunch?