Long story short, we attempted this method with sweet potatoes, and as we should have realized from the get-go, this method is probably potato-specific - different potatoes differ in density, starchiness etc. So although the fries came out okay, we didn't achieve the crisp exterior we were hoping for. We'll have to try this again with the "all purpose boiling potatoes" specified in the recipe.
Pan-fried crab-cake with grape tomatoes
Canape with chanterelle mushroom & nori cream sauce, horseradish and smoked trout
Sweet potato fries with grated Parmesean