These look like those really gourmet thick cut kettle chips …

Comment on Crispy Oven-Roasted Potatoes by Adam.

These look like those really gourmet thick cut kettle chips you sometimes get at gastropubs. In other words, they look great. I wonder if you can do this equally well with russets? UTZ makes a great russet chip and I’ve always felt their ability to convert their starches to sugars makes them supreme when used in a chip application.

By the way, have you ever attempted ATK’s stupid-simple best french fry recipe where they start with cold oil and bring it up to 350?

Giving up cigs for hash browns. You’re father was a wise man.

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Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.