Ingredients:

  • 4 large russet potatoes (about 2 lbs)
  • 3 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • Optional: pinch of cayenne pepper (for extra heat)
  • 1/2 cup mayonnaise
  • 2 cloves garlic, minced
  • Zest of one lemon
  • Juice of half a lemon (about 1 tablespoon)
  • 1 teaspoon Dijon mustard
  • [Salt and pepper to taste]
  • [Optional: Sriracha or hot sauce to taste for added spice]

Instructions:

  1. Preheat Oven: Preheat your oven to 425°F (220°C).
  2. Wash and Cut Potatoes: Scrub the russet potatoes under cold water. Do not peel them; the skin adds texture and flavor. Cut each potato into thin strips, about 1/4 inch thick.
  3. Soak Potatoes (Optional): For extra crispiness, soak the cut fries in cold water for about 30 minutes, then drain and pat dry thoroughly with paper towels.
  4. Seasoning Mix: In a large bowl, combine olive oil, sea salt, black pepper, paprika, and optional cayenne pepper.
  5. Coat Fries: Add the cut fries to the bowl with seasoning mix. Toss until all fries are evenly coated with oil and spices.
  6. Prepare Baking Sheet: Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
  7. Arrange Fries on Sheet: Spread out the seasoned fries in a single layer on the baking sheet without overcrowding them (use two sheets if necessary).
  8. Bake Fries: Place in preheated oven and bake for about 20–25 minutes, flipping halfway through until golden brown and crispy.
  9. While fries are baking, prepare your spicy garlic aioli by combining mayonnaise, minced garlic, lemon zest, lemon juice, Dijon mustard in a small mixing bowl.
  10. Mix well using a whisk until smooth; season with salt and pepper to taste.
  11. If desired for more heat, add Sriracha or hot sauce gradually until you reach your preferred spice level.
  12. Once baked to perfection—crispy outside but fluffy inside—remove from oven.
  13. Serve hot alongside spicy garlic aioli as a dipping sauce!