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thicker French fry, which became utterly fashionable in the early seventies.
Note then the quaint little absurdity that not only do many Americans select from various types of potatoes, but furthermore many of them often select from, types of types of potatoes. Consider the French fry phenomenon just mentioned. This type of potato alone is subjected to unrelenting innovation, yielding a seasonal harvest of bold new variations.
Among the touted new releases in recent French fry history are 1) the unskinned fry, so well assimilated by the populace after a brief spell of hynienic alarm, 2) the ultra-thick fry, presumptuous in size yet few can resist its charms, and 3) the fried potato skin, an event utterly unforeseen, yet no one now denies that the unskinned fry prefigured it. So radical is its break from any conventionally accepted standard of French fry, that we are compelled to ask ourselves “What is going on here?”
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