Is there a materials chemist on here who can explain to my why chips/fries and roast potatoes are both made by the application of heat to potatoes and oil but have such different tastes and textures (and why chips are nice, but roast potatoes are amazing?)
@afewbugs If you are referring to roast potatoes the way the UK does it (boiling, roughing up the potato, and then quick in hot oil and then oven), I think it's because the boiling process releases more starch from the potato while double frying keeps more starch in is part of it.
@OtherRyn what's the non-UK way of roasting potatoes?
@afewbugs Sad. It's sad.
