Side Order Recipe

Prep potatoes

Wash (and peel if desired) the potatoes. Cut into 1/3–1/2-inch wide sticks so pieces are uniform. Rinse the cut potatoes under cold water until the water runs clear to remove excess starch.

Par-boil

Place cut potatoes in a pot and cover with cold water by 1 inch. Add 1/2 tsp kosher salt. Bring to a simmer and cook for 6–8 minutes until edges are just tender but centers still firm. Drain well and let steam-dry in the colander for 5 minutes.

Dry and toss

Return potatoes to the pot, cover, and shake gently to roughen the edges (this helps crisping). Pat dry with a clean kitchen towel or paper towels. In a large bowl, toss potatoes with 2 tbsp of the vegetable oil, garlic powder, dried oregano, remaining 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.

Cook - oven method (recommended)

Preheat oven to 425°F (220°C). Arrange potatoes in a single layer on a rimmed baking sheet lined with parchment or lightly oiled. Roast for 20–30 minutes, flipping once halfway through, until golden and crisp. In the last 3 minutes, sprinkle with grated Parmesan (if using) so it melts and browns slightly.

Cook - pan-fry alternative

Heat remaining oil (about 1/2–1 cup as needed) in a large skillet over medium-high heat. When hot, add potatoes in a single layer (work in batches if necessary). Cook without moving for 3–4 minutes to develop a crust, then toss occasionally until golden and cooked through, about 8–10 minutes total. Transfer to a paper-towel-lined plate to drain.

Finish

Immediately after cooking, transfer fries to a bowl and toss with chopped fresh parsley. Adjust seasoning with extra salt and pepper to taste. Serve hot.

In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, olive oil, salt, and black pepper until smooth. Taste and adjust lemon or salt as desired. Chill briefly if time allows; serve alongside the hot fries.