Make fries. Now.

It has taken me a long time to get oven fries right. Not every batch is the same and, while some are better than others, the mediocre batches are never bad enough for me to give up. Michael would just tell me to stir them into a big, deep pot filled with hot oil…DUH. But you and I both know that I’m not going to do that. If Deb Perelman can do it, damnit so can I.

This is more of a method than a recipe. It requires potatoes, Yukon golds or russet, olive oil, sea salt and a chopped herb or two- we like Rosemary.

Preheat oven to 425 • Line two cookie sheets with parchement • Scrub your potatoes • Slice them into a shape that resembles a French Fry (not to thin here, they need to hold up in the oven) • Parboil these in a large pot of water for about 5 minutes • Drain • Lay out in a single layer on the lined pans and toss with olive oil and chopped Rosemary • Bake for 20 minutes • Increase oven to broil • Broil each pan for approximately 3-5 minutes, about 6 inches from broiler • Remove from oven, toss with lots of sea salt

Try this : add 1 tbsp balsamic vinegar to 1 cup of your favorite ketchup.

Enjoy!