You can't have a proper hot dog without a proper french fry. And much like last week's potato chips, I've never made proper fried fries before now. Baked, yep, but again, like the potato chips, it's just not the same. Fry imposters. Basically baked potatoes. The key? These fries aren't just fried once, but twice, which makes them extra crispy, just how I like 'em. This basic recipe is from food blogger Russell van Kraayenburg's new cookbook, Haute Dogs, all about, you guessed it, hot dogs (although, as I type this the cats are sitting here glaring at me, wondering why they aren't called 'hot cats' because clearly that would be superior). We chose to spice (herb?) up Russell's classic fry by tossing them with fresh garlic, dill, and fine sea salt. You could use other herbs, thyme or rosemary for example, or grated parmesan cheese, or, like he suggests in the book, sprinkle them with some wasabi powder for a real kick in the pants. Heck yes. I'm excited to be a part of the "blog tour"

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