My desire to make homemade, hand-cut, skin-on, twice-fried chips fades with every passing day of my new life in the roast potato paradise that is the United Kingdom of Great Britain and Northern Ireland. As much as I love chunky “fries”, I can’t justify the greasy mess and lasting pong of deep-frying potatoes when I could be roasting them to a perfect crisp, as they do so expertly at two of my favourite kitchens: the Rivington Bar & Grill‘s and my mother-in-law’s.  If only I could British roast my chips…

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