Rosemary Fries

This is a dish I make all the time, it's a classic. Like lots of stuff I cook, its from Cook with Jamie by Jamie Oliver. Love that book.

Anyways it is actually pretty fun to make, and it goes superb with virtually any meat dish.

Heres what you need:

Big Russet Potatoes (1 per person, 2 if you're a man beast)
Rosemary (Jamie says fresh, but lets be realistic here)
Sunflower oil
Sea Salt

Heres what you do:

1) Fill up a pot about 2/3 full with your oil. You can be fancy and use a thermometer to see when it reaches 350 degrees or you can use the potato method, courtesy of Mr. Oliver. Throw a slice of potato into the oil, when it rises to the top and starts to get crisp on the outside, your oil is good to go.
2) Cut your taters into like McDonalds size sticks. Since I'm here living by myself, I don't have the luxury of using my mom's mandolin slicer, so I kick it old school. I actually like cutting them by hand, you get a more personal feel for the food. Although it might get tiresome after cutting up more than 3 taters, whatever suck it up.
3) Pat your fries down before you toss them in the oil! DON'T FORGET THIS STEP. I didn't do it once, and all the excess starch made the fries stick together in one big clump, not cool.
4) Drop your fries in the oil. Just don't splash it around. You can do it in sessions, this way the oil gets nice and flavored, and you don't have to use as much to begin with.
5) Throw a good amount of rosemary into the oil. This can be done at any point.
6) When they are golden delicious brown, take 'em out, pat them down, crush up some sea salt on those bad boys and enjoy!

Seriously, its not that hard once you get the hang of it. It's also a real crowd-pleaser, you will be mr. (or mrs.) popular in the kitchen. And the best part, since it looks like you are doing lots of work, you use it to your advantage to get bystanders to fetch you a Guinness.

Enjoy!