What is there to say about this, except "Yum!"? I'm thrilled that this recipe turned out successfully, because I wasn't at all sure that it would. The usual method of making french fries (No, I will NOT call them freedom fries) is to deep-fry pieces of potato. I didn't want to make mine that way because it uses so much oil, and leaves you with a pot full of nasty, potato-ey oil when you're done that you have to get rid of somehow. I wanted my fries to have the soft interior and crisp exterior of deep-fried fries, but without the deep frying.

These skillet fries are not quite like traditional french fries, but they make a more than acceptable substitute and, paired with chili, can be a full meal.

1 russet potato
2 tbsp vegetable oil
1/2 tsp salt
1 can of chili, any brand
1/4 cup grated cheddar cheese
1 green onion, sliced into thin rounds
*serves 2

Bake the potato the day before you intend to make the fries in a 400 degree oven for one hour. Chill the baked potato in the fridge overnight.

Remove the potato from the fridge and gently scrape the peel off. Cut the potato in half widthwise, and again lengthwise. Cut the sections into the shape of french fries, making them as thick or as skinny as you like.

Heat the oil in a small skillet. In two batches, fry the potato slices in the oil, turning them frequently, until all four sides are golden and crisp. Put them on a paper towel to soak up excess oil as you remove them from the skillet. Sprinkle salt over the fries (I used kosher salt on mine to add more texture) .

In a small saucepan, heat the chili until it is bubbling. Serve the chili over the fries, sprinkle the cheese over the chili, and garnish with the green onion.