How Bart Ortiz became a total potato head

The Idaho Potato Commission likely doesn’t get very many phone calls. But they were more than happy to field one almost a decade ago from Bart Ortiz, a self-taught cook on a sort of obsessive mission to make the best French fries.
Fries are the kind of free side most restaurateurs are more than happy to overlook, regarding them as a personal annoyance or minor perk for patrons. At fancier establishments, some proprietors are eager to up the cost for an order of potato sticks, pretentiously