BY CHEF ANTON EGGER

INGREDIENTS

Potato Fries:
  • 4-5 medium yukon gold potatoes / or baking potatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon pimentón (smoked Spanish paprika) or / smoked paprika powder
  • ½ teaspoon coarse sea salt
  • ½ teaspoon garlic powder
Sriracha Chili Mayo:
  • 3 tablespoons mayonnaise
  • ½ piece garlic clove, finely chopped
  • ¼ teaspoon sriracha, hot chili sauce
  • 1 dash fresh lemon juice
Garnish:
  • 1 tablespoon italien parsley, finely chopped
  • 1 pinch maldon sea salt flakes

GUIDE / INSTRUCTIONS

For the Baked Yukon Gold Potato Fries
Step 1 – Preheat the Oven
  • Preheat oven to 425° Fahrenheit / 220° Celsius.
Step 2 – Bake the Potatoes
  • Wash the potatoes and cut into finger-thick wedges lengthwise. Leave the potato skin on.
  • In a large bowl, combine oil, paprika, salt and garlic powder.
  • Add potatoes wedges and toss to coat.
  • Transfer the potatoes to a baking sheet pan layered with aluminum foil
  • Bake for 25-30 minutes or until tender (depending on potato size), turning potato wedges once or twice.
  • Remove from Oven and let rest for 2 minutes.
  • Sprinkle with Maldon Seat Salt flakes and little chopped parsley, toss and serve.
Step 3 – Make the Sriracha Chili Mayo
  • Mix all ingredients together.
  • Let’s stand for 10 min and serve on the side as dip.

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These Oven Baked Yukon Gold Potato Fries are delicious and easy to make.

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