For the Chips:
- 4 large russet potatoes (or Sebago, for Aussie style)
- 2 tbsp olive oil
- 1 tsp sea salt
- ½ tsp cracked black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tbsp finely chopped parsley (plus extra for garnish)
- Optional: rosemary or thyme for extra aroma
For the Aioli Dip:
- ½ cup mayonnaise
- 1 garlic clove, finely minced
- 1 tsp lemon juice
- Salt to taste
- Optional: 1 tbsp olive oil for richness
Preparation Method:
1. Prep the Potatoes:
- Peel (optional) and cut potatoes into thick chips or French fry shapes.
- Soak in cold water for 30 minutes to remove excess starch.
- Drain and pat dry thoroughly with a clean towel.
2. Season and Bake/Fry:
- Toss chips in olive oil, salt, pepper, garlic powder, paprika, and chopped herbs.
- For oven-baked: Spread on a parchment-lined tray and bake at 220°C (425°F) for 30–40 minutes, flipping halfway.
- For deep-fried: Fry in batches at 180°C (350°F) until golden and crispy. Drain on paper towels.
3. Make the Aioli:
- Mix mayonnaise, garlic, lemon juice, and salt in a small bowl.
- Optional: Add olive oil and whisk until smooth and glossy.
4. Serve:
- Pile chips into a metal basket or bowl lined with parchment.
- Sprinkle extra herbs and cracked pepper on top.
- Serve with a side of aioli and a sprig of parsley for garnish.