Preheat your oven to 425°F (220°C).

Wash and scrub the potatoes to remove any dirt. You can peel them if you prefer, but leaving the skin on adds a rustic touch.

Cut each potato into thick wedges. Aim for roughly 8 wedges per potato, depending on their size.

Place the potato wedges in a large pot of cold, salted water.

Bring the water to a boil and cook the potatoes for about 4-5 minutes. You want them to be slightly tender but not fully cooked.

Drain the potatoes in a colander and let them sit for a few minutes to steam dry.

Place the parboiled potato wedges in a large mixing bowl.

Drizzle the vegetable oil over the potatoes and sprinkle with salt, black pepper, and any optional seasonings like garlic powder and paprika.

Toss the potatoes to coat them evenly with the oil and seasonings.

Line one or two baking sheets with parchment paper or lightly grease them.

Arrange the seasoned potato wedges in a single layer on the baking sheets, ensuring they have some space between them for even cooking.

Place the baking sheets in the preheated oven and bake for 30-35 minutes or until the Irish pub chips are golden brown and crispy. Flip them over halfway through the cooking time to ensure even browning.

Remove the chips from the oven and let them cool slightly. Serve them hot with your favorite dipping sauce, such as ketchup, mayonnaise, or aioli.

Heat the butter in a saucepan over medium heat. Add the chopped onion and minced garlic. Sauté for 2-3 minutes until they soften.

Sprinkle in the flour and all the spices (coriander, cumin, turmeric, paprika, curry powder, and black pepper). Stir well to form a thick paste. Cook for 1-2 minutes to toast the spices.

Gradually pour in the vegetable broth while stirring continuously to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat to low.

Let the sauce simmer for about 10-15 minutes, stirring occasionally, until it thickens to your desired consistency.

Pour in the heavy cream and stir to combine. Allow the sauce to simmer for an additional 2-3 minutes to heat the cream thoroughly.

Taste the sauce and season with salt to your liking. Adjust the amount of chili flakes for spiciness if needed.