There was a time when a potato had a heritage, a future, a calling, true potential. This lumpy little dirt covered starch nugget needed to be peeled and hand-cut by a cook who envisioned something better for it, and tossed into hot oil with care and dignity. The deep fried potato had character, they had personality. Some were thick, some crooked, some burnt on edges because like life everything isn’t perfect. That was the excitement of it all. You got fries with quirks.