Garlic Mayo with Fries (Print version)

Crispy oven-baked fries served with a rich, creamy garlic sauce for a delicious side.

# What you need:

→ Fries

01 - 28 oz russet potatoes, peeled and cut into fries
02 - 2 tablespoons vegetable oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon freshly ground black pepper

→ Garlic Mayonnaise

05 - 5 fl oz mayonnaise (store-bought or homemade)
06 - 2 garlic cloves, finely minced
07 - 1 teaspoon lemon juice
08 - ½ teaspoon Dijon mustard
09 - Salt and pepper, to taste

# Directions:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - Rinse the cut potatoes in cold water to remove excess starch, then pat thoroughly dry with a towel.
03 - Toss the potato fries with vegetable oil, sea salt, and black pepper until evenly coated.
04 - Arrange fries in a single layer on the prepared baking sheet. Bake for 25 to 30 minutes, turning halfway through, until golden and crispy.
05 - In a small bowl, combine mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper; mix until smooth and adjust seasoning to taste.
06 - Serve the hot fries alongside the garlic mayonnaise for dipping.

# Expert advice:

01 -
  • Homemade garlic mayo tastes nothing like the store version—it's tangy, garlicky, and somehow feels like a small act of cooking confidence.
  • Oven-baked fries mean no oil splatters or kitchen smells that linger for days, just crispy results without the mess.
02 -
  • Rinsing and drying your potatoes is non-negotiable if you want crispy fries—skip this and you'll get soft, pale results no matter how long you bake them.
  • Raw minced garlic in mayo can be sharp and aggressive if left sitting for hours, so make it fresh or up to a few hours before eating, not a day ahead.
03 -
  • If you're serving a crowd, make the mayo ahead and store it in a small bowl, but save the fries for the last moment—they're only truly crispy for about 10 minutes out of the oven.
  • A brief soak of peeled fries in cold water for 30 minutes before baking removes even more starch and is worth doing if you have the time and patience.

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