Ingredients:

  • lbs Russet Potatoes, scrubbed well, skin left on
  • Tbsp Olive Oil
  • tsp Smoked Paprika
  • tsp Garlic Powder
  • ½ tsp Onion Powder
  • ½ tsp Dried Oregano
  • tsp Fine Sea Salt
  • ½ tsp Freshly Ground Black Pepper
  • ½ cup Good Quality Mayonnaise
  • Tbsp Fresh Lemon Juice
  • large Garlic Cloves, finely minced
  • tsp Dijon Mustard
  • Pinch of Salt and Pepper (to taste)

Instructions:

  1. Preheat oven to 425°F (220°C). Line baking sheets with parchment paper.
  2. Cut the potatoes into uniform sticks, roughly ¼ inch (0.6 cm) thick.
  3. Soak the cut potatoes in a large bowl of cold water for at least 30 minutes to draw out excess starch. Drain well, then lay them on paper towels and pat them absolutely bone dry.
  4. In a mixing bowl, toss the dry potatoes with the olive oil until lightly coated. In a separate small bowl, combine the smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Sprinkle this blend over the oiled potatoes and toss until every stick is evenly coated.
  5. Spread the seasoned fries onto the prepared baking sheets in a single layer, ensuring they do not overlap.
  6. Roast for 20 minutes. Remove trays, carefully flip each fry using tongs, and return to the oven for another 15–20 minutes, or until deep golden brown and crisp.
  7. While fries bake, prepare the aioli: In a small bowl, combine the mayonnaise, lemon juice, Dijon mustard, and minced garlic. Whisk vigorously until smooth, then season with salt and pepper to taste.
  8. Remove fries from the oven, sprinkle with an extra pinch of salt if desired, and serve immediately alongside the garlic aioli for dipping.