Those fries would be a lot healthier if they were cooked in animal fat the way they used to be instead of the manufactured oils we use now.
Plus they would taste even better.
I don’t doubt it. I remember reading an article in Food & Wine a while back in which the author detailed his “rediscovery” of lard. Among other things, he noted that french fries cooked in lard (btw, he rendered his own) were much tastier and had a more appealing texture than those cooked in vegetable oil.