In Belgium you still have those "french fries vans" ("baraque a frites", which are not necessarily vans btw -- they can be little prefab structures) and there's a difference between the traditional ones, where potatoes are still pealed and sliced, by hand (giving fries all of uneven sizes) and the industrial ones, using factory-made fries. Of course the real traditional ones are better. And some shall proudly display a sign saying: "Ici on coupe les pommes de terre a la main" ("Here we slice the potatoes by hand").

Due to cholesterol and LCL level through the roof (as in: doctor hadn't seen that in decades saying it became extremely rare nowadays to be that bad), sadly since a year I can't anymore. I used to love these greasy full carbs but then the stroke ain't far for me so... I'm now following a very strict diet and thankfully my levels are slowly coming down :-/

P.S: FWIW my mother-in-law still does it at home the traditional way.