Serves 1
12 minutes cooking

I love to come home, blast some music, pour myself a beverage, and make a meatloaf sandwich on a baguette with a pile of these fries. Since they aren’t fried, it’s not a super gross late-night snack. The thinness makes them crispy, so it’s really like half potato chip, half fry. As my best friend says, it’s all about the dipping sauces: BBQ, ketchup, honey mustard, ranch, and sriracha mayo.


  • 1 potato, preferably russet
  • Olive oil for greasing
  • Coarse salt and freshly ground pepper
  • Chili powder (optional)
  • Barbecue sauce, ketchup, honey mustard, ranch dressing, and/or sriracha mayo (mix sriracha sauce and mayo together) for serving

1. Preheat the broiler.

2. Quarter the potato lengthwise and turn each piece on the cutting board so the largest flat side is down. Using a very sharp chef’s knife, cut the potato lengthwise into very thin slices. You want the slices to be about the thinness of a credit card, but not translucent.

3. Using a paper towel, coat a baking sheet lightly with olive oil. Arrange the potato slices on the pan in a single layer. Do not overlap. Sprinkle with salt and pepper. For spicy fries, sprinkle with chili powder.

4, Place under the broiler. After 7–10 minutes, the fries should be beginning to brown. This is a good thing. After 10 minutes, remove the fries from the oven. Using metal tongs (you need thin edges), gently grasp the end of each fry and flip over. You may rip a few and lose a couple to sticking. Don’t worry; this is just what happens. When all the fries are flipped, return to the broiler. Broil the second side just until browned, 1–2 minutes longer, watching carefully so you do not let them burn. Remove from the oven immediately. Sprinkle with a little more salt and eat warm, with the dipping sauces.

Reprinted with Permission from This is a Cookbook: Recipes for Real Life by Max Sussman and Eli Sussman, copyright© 2012. Published by Weldon Owen.