Ingredients:

  • 2 large (or 3 medium) Russet/Maris Piper Potatoes (600 g)
  • Cold Water (As needed for soaking)
  • 2 Tbsp Olive Oil (light or regular)
  • 1 tsp Fine Sea Salt (divided)
  • 1/2 tsp Black Pepper (freshly ground)
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano or Thyme
  • 1/2 cup Plain Greek Yogurt (full-fat recommended, 120 g)
  • 2 large Garlic Cloves (finely minced or grated, 10 g)
  • 1 Tbsp Lemon Juice (freshly squeezed)
  • 1 tsp Dijon Mustard
  • Pinch Fine Sea Salt (to taste for aioli)
  • Pinch Black Pepper (to taste for aioli)

Instructions:

  1. Prep and Soak: Scrub the potatoes (if keeping the skin on) and cut them into even, chip-sized batons (approx. 1/4 inch / 0.6 cm thick). Place the cut chips immediately into a large bowl and cover completely with cold water. Let them soak for 30 minutes. This removes surface starch.
  2. Rinse and Dry: Drain the soaking water. Rinse the chips thoroughly under cold running water until the water runs clear. Crucially, dry the chips completely using a clean tea towel or several layers of kitchen paper. Any residual moisture prevents browning.
  3. Preheat Oven and Sheet Pans: Preheat the oven to a blistering 220°C (425°F). Line two baking sheets with parchment paper. If possible, place the empty sheets into the oven for 5 minutes while seasoning the chips.
  4. Season the Chips: In the large, now-dry mixing bowl, toss the dried chips with the olive oil until evenly coated.
  5. Add Dry Seasoning: Add the salt, pepper, garlic powder, smoked paprika, and dried herbs. Toss well until the seasoning is evenly distributed and the chips are coloured orange-red.
  6. Arrange and Bake: Spread the seasoned chips in a single layer across the two preheated baking sheets. Do not overcrowd them. Return to the oven.
  7. Initial Bake: Bake for 15 minutes.
  8. Turn and Finish: Remove the trays, turn every chip using tongs or a spatula, and rotate the trays (switch top/bottom racks). Return to the oven and bake for another 15–20 minutes, or until deeply golden brown and crispy.
  9. Combine Aioli Ingredients: While the fries are baking, combine the Greek yogurt, finely minced garlic, lemon juice, and Dijon mustard in a small bowl.
  10. Whisk and Season: Whisk until smooth and thoroughly combined. Taste and adjust seasoning with salt, pepper, and extra lemon juice if needed.
  11. Chill (Optional): Cover and chill the aioli in the fridge until the fries are ready. The flavor deepens as it sits.
  12. Garnish and Serve: Once the fries are crispy and cooked through, remove them from the oven. Toss them immediately with a final tiny pinch of salt (optional). Serve hot alongside the chilled Zesty Greek Yogurt Aioli.