• Olive oil, for drizzling
• 3 large Russet or starchy potatoes, cut into shoestrings on a mandoline or hand cut to 1/8- to 1/4-inch thick
• Salt and pepper
• 3 tablespoons Balsamic drizzle or aged Balsamic vinegar
• 1 cup ketchup, preferred brand Sir Kensington

Drizzle a baking sheet (use 2 pans if necessary for single layer fries) lightly with oil. Toss the cut potatoes in a bowl with a tablespoon more oil, some salt and pepper. Turn them out on the baking sheet(s) and bake about 10 minutes. Turn them over and cook an additional 10 minutes.

Combine the ketchup with aged balsamic or balsamic drizzle and serve alongside the fries.

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