OMG. I am writing this while I have at least a third degree burn on my pointer finger (yes, I can be dramatic).

We went out for sushi with our little family and my little brother and my girlfriend and I ordered (to the kids great delight) the kind of steak and vegetables that you can cook at the table on a hot stone. They were having an awesome time doing that, until Pia decided to grab the edge of the “hot stone” which was really a mini cast iron pan. Um, she burned herself. To see how bad it was, and because I truly assumed it wasn’t that bad, I grabbed it after her. Now I have very “seasoned” hands. I had also had 1 ½ martini’s at this point. And let me tell you- it hurts like hell. It is blistered and the whole 9 yards. I think I held onto the pan for a few seconds longer than Pia. I blame the vodka. Either way, I suppose I deserve the burn, but I feel so bad fir Pia, and I burned myself out of love.

Much like I made these fries out of love for Pia. (haha! did you like my segway?!) You see, French fries are allergy free around here ☺ They are gluten, dairy, egg, soy and sugar free. Plus all that other stuff she is allergic too-free. And they happen to be completely awesome and delicious and 100% comfort kid food- right?

Maybe grown-up comfort food too. So even if you aren’t all riddled with crazy allergies, who doesn’t pine for a big old batch of insane French fries? Well, these are the best. Kind of fast food style- thin and crispy and delicious. If you are feeling adventurous this weekend- go for it. They are slightly time consuming- but surprisingly easy and very simple- so don’t be intimidated. Enjoy!

Also, the moral of the story is: don’t touch hot pans.

This is how you make these perfect skinny crispy French fries: Peel and Slice potatoes.

Place potatoes and vinegar in a pot and add 2 quarts of water and 2 tablespoons of salt. Bring to a boil over high heat. Boil for 8 minutes. Potatoes should be tender, but not falling apart.

Drain and spread on paper towel-lined rimmed baking sheet. Allow to dry for at least five minutes.

Meanwhile, heat oil in 5-quart Dutch oven to 400°F.

Add 1/4 of fries to oil (oil temperature should not drop lower than 350 degrees). Cook for about 60-90 seconds, stiting occasionally with wire mesh spider strainer. When they are done, then remove to second paper-towel lined rimmed baking sheet.

Repeat with remaining potatoes (working in two more batches), allowing oil to return to 400°F after each addition.

Allow potatoes to cool to room temperature, about 30 minutes.

Return oil to 400°F over high heat. Fry the fries in batches (for the second time) until crisp and light golden brown, about 2-3 minutes, adjusting heat to maintain at around 350-375°F.

Drain in a bowl lined with paper towels and season immediately with kosher salt.

Serve immediately.