Garlic Mayo with Fries

There's something about the smell of potatoes hitting hot oil that makes you stop whatever you're doing. My roommate came home one evening when I was testing a new oven-baked fry method, and she actually sat down at the kitchen counter just to inhale the aroma. That's when I knew I'd cracked it—not fancy, not complicated, just golden, crispy fries with a garlicky mayo that made her ask for the recipe before she'd even tasted them.

I made this for a casual Sunday dinner when friends dropped by unannounced, and it became the star of the meal without me even trying. Everyone kept reaching for another fry, and the mayo disappeared first—I've learned to always double the batch now.

Ingredients

• Russet potatoes: These starchy varieties crisp up beautifully in the oven and hold their shape better than waxy potatoes. I learned this the hard way after a batch of yellows turned into mush.
• Vegetable oil: A neutral oil coats the fries evenly without overpowering them. Don't skip this—dry potatoes stay dry.
• Sea salt and black pepper: Season generously before baking when the oil helps everything stick; last-minute seasoning slides right off.
• Mayonnaise: Store-bought works perfectly fine, but homemade mayo has a richer taste that makes the whole dish feel special.
• Garlic cloves: Finely minced raw garlic gives the mayo its punch. Mincing by hand (or with a garlic press) creates a more uniform, less aggressive flavor than larger chunks.
• Lemon juice: A small squeeze cuts through the richness and keeps the mayo from tasting flat and one-dimensional.
• Dijon mustard: Just a teaspoon adds depth and a subtle tang that makes people ask what's in it.

Instructions

Prep your potatoes:

Peel and cut them into fry-sized batons, then rinse them in a bowl of cold water until the water runs mostly clear. This removes excess starch and is the secret to fries that actually crisp up instead of clinging together like a brick.

Get everything on the sheet:

Toss the rinsed and dried fries with oil, salt, and pepper, then spread them in a single layer on your parchment-lined baking sheet. Make sure they're not piled on top of each other or they'll steam instead of bake.

Bake to golden:

Into a 220°C (425°F) oven for 25–30 minutes, flipping them halfway through. You'll know they're ready when they're deep golden brown and the edges look slightly crispy.

Make your mayo while they cook:

Mince the garlic finely, then stir it into mayonnaise with lemon juice, a small dab of Dijon mustard, salt, and pepper. Taste as you go—mayo is forgiving, and you can always add more garlic or acid if it feels flat.

Bring it all together:

Pull the fries out of the oven while they're still steaming hot, and serve them immediately with the mayo on the side for dipping.

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The best moment with this recipe isn't really about the food—it's when someone takes a fry, dips it, and their eyes go wide. Suddenly you're not just serving a side dish; you're offering them a small, warm moment of comfort.

The Secret to Perfectly Crispy Fries

The difference between fries that are soft and ones that shatter under your teeth comes down to starch removal and even heat. I used to overcrowd my baking sheet thinking I could fit more in, and they always came out pale and limp. Now I spread them with breathing room, and the transformation is immediate.

Customizing Your Garlic Mayo

Once you make basic garlic mayo, you'll start seeing it everywhere—on sandwiches, with roasted vegetables, stirred into soups. It's one of those foundation recipes that opens a door. Some nights I add a pinch of smoked paprika, other times fresh herbs make it feel like spring, and once I mixed in a tiny bit of sriracha for heat.

Making This Dish Your Own

The recipe I've given you is a starting point, not a rule book. I've seen people turn this into something entirely their own by switching potatoes, trying different dips, or treating the mayo as a base for flavor experiments. The joy is in the playing around, finding what makes it feel like yours.

• Swap russet potatoes for sweet potatoes or even parsnips if you want to experiment with different flavors and textures.
• Add fresh parsley, chives, or dill to the mayo for a bright, herbaceous twist that feels more springtime than comfort food.
• Keep extra mayo in the fridge for up to three days and use it on burgers, sandwiches, or as a dip for vegetables.

Save

This is the kind of recipe that shows up again and again because it delivers every single time. Keep it simple, don't overthink it, and let the quality of your ingredients and a little bit of patience do the work.

Recipe FAQs

→ How can I make the fries extra crispy?

Soak the cut potatoes in cold water for 30 minutes before baking to remove excess starch, then pat dry thoroughly before seasoning and baking.

→ Can I substitute russet potatoes with something else?

Yes, sweet potatoes can be used for a sweeter flavor and a slightly different texture that pairs well with the garlic mayo.

→ What is the best way to prepare the garlic mayo?

Mix finely minced garlic with mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth. Adjust seasoning to taste.

→ Can I add herbs to the garlic mayo?

Absolutely, fresh herbs like chopped parsley or chives add a fresh twist and enhance the flavor of the mayo.

→ Is baking a healthier option for fries?

Baking fries uses less oil compared to frying, resulting in a lighter, less greasy texture while still achieving crispiness.