Ingredients:

  • 4 large Russet Potatoes (approx. 1 kg), skin left on
  • Cold Water (enough to cover)
  • 2 Tbsp Light Olive Oil or Vegetable Oil
  • 1 Tbsp Cornstarch (Maizena)
  • 1 tsp Fine Sea Salt (plus extra for finishing)
  • 1 tsp Smoked Paprika (Sweet or Mild)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Dried Oregano or Thyme (optional)
  • Freshly Cracked Black Pepper, to taste
  • 1/2 cup Plain Greek Yogurt (0% or 2%)
  • 1 Tbsp Fresh Lemon Juice
  • 1 large clove Garlic (finely minced)
  • 1 tsp Dijon Mustard
  • 1/4 tsp Sea Salt (for aioli)

Instructions:

  1. Cut the Potatoes: Slice the potatoes (skin on) into uniform sticks, roughly 1 cm by 1 cm (about 1/2 inch thick). Uniformity is key for even cooking.
  2. Rinse and Soak: Place the cut potatoes into the large bowl and cover completely with cold water. Let them soak for 30 minutes to release excess surface starch. (This is non-negotiable for crispness).
  3. Rinse and Drain: Drain the water and rinse the potatoes thoroughly under cold running water until the water runs clear.
  4. Dry Aggressively: Lay the chips in a single layer on clean tea towels or paper towels. Pat them completely dry. They must be bone-dry.
  5. Preheat and Prepare: Preheat the oven to a searing 220°C (425°F). Line two large baking sheets with parchment paper.
  6. Seasoning Mix: In the large bowl, combine the olive oil, cornstarch, salt, paprika, garlic powder, and herbs (if using).
  7. Toss and Coat: Add the dried chips to the bowl. Toss vigorously until every chip is evenly coated with the oil and starch mixture.
  8. Arrange for Baking: Spread the seasoned chips onto the prepared baking sheets in a true single layer. Do not let them touch or overlap. Use two trays if necessary.
  9. Bake: Bake for 15 minutes.
  10. Flip and Rotate: Remove the trays, gently flip each chip using tongs or a spatula, and swap the trays' positions (top tray to the bottom shelf, and vice versa). Bake for another 10–15 minutes, or until deeply golden brown and crispy.
  11. Finish: Remove from the oven. Toss immediately with a final pinch of sea salt.
  12. Combine Aioli Ingredients: While the fries are baking, combine the Greek yogurt, finely minced garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Whisk until perfectly smooth.
  13. Chill Aioli: Cover and refrigerate for at least 15 minutes to allow the flavors to meld and the garlic intensity to mellow slightly.
  14. Serve: Pile the hot, crispy chips onto a serving platter and serve immediately alongside the chilled Zesty Greek Yogurt Aioli for dipping.