Peel (optional) and cut russet potatoes into 1 cm / 3/8 in thick fries. Rinse in cold water until water runs clear to remove excess starch, then soak in a bowl of cold water for at least 30 minutes (or up to 2 hours) to further remove starch. Drain and pat completely dry with kitchen towels.

First fry (blanch)

Heat frying oil in a deep pot or fryer to 160°C (320°F). If you don't have a thermometer, heat until oil is shimmering but not smoking. Fry potatoes in batches for 4–5 minutes until softened and pale — do not brown. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for 10–15 minutes. If desired, toss lightly with 1 tbs cornstarch for extra crispness, then shake off excess.

Second fry (crisp)

Increase oil temperature to 190–195°C (375–385°F). Fry the blanched potatoes in batches for 2–3 minutes until golden brown and crisp. Remove and drain on a rack, immediately season with 2 tsp salt and 1 tsp black pepper while hot. Keep warm in a low oven (100°C / 210°F) if making ahead.

Grilled chicken shish

Marinate chicken

Trim and cut chicken thighs into 2–3 cm cubes. In a bowl combine 60 g yogurt, 2 tbs olive oil, 1 tbs lemon juice, 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp salt and 1/2 tsp black pepper. Add chicken pieces and toss to coat. Cover and marinate in the fridge for at least 30 minutes, ideally 2–4 hours.

Skewer & grill

If using wooden skewers, soak them 30 minutes. Thread marinated chicken onto skewers evenly. Preheat a grill pan or outdoor grill to medium-high heat and brush with a little oil. Grill skewers for 3–4 minutes per side, turning once, until charred in spots and internal temperature reaches 74°C (165°F). Rest skewers 5 minutes, then remove chicken from skewers and break into bite-sized pieces suitable for topping fries.

Garlic mayo

In a small bowl combine 200 g mayonnaise, 2 grated garlic cloves, 1 tsp lemon juice, 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth. Taste and adjust salt or lemon if needed. Chill until ready to serve.

Chilli sauce

Whisk together 60 g ketchup, 15 g hot sauce, 1 tsp honey, 1/4 tsp smoked paprika, 1/2 tsp lemon juice and a pinch (about 1/8 tsp) salt in a small bowl. Adjust heat or sweetness to taste. Keep at room temperature.

Chimichurri

Finely chop parsley, coriander and oregano (or measure dried). In a bowl combine 40 g parsley, 20 g coriander, 1 tbs oregano, 1 minced garlic clove, 1 tbs red wine vinegar, 3 tbs extra virgin olive oil, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Mix thoroughly and let sit 10 minutes for flavors to meld. Taste and adjust vinegar or salt as needed.

Assembly & finishing

Divide the hot fries between 4 plates or 2 generous portions (see servings). Place a generous handful of pulled grilled chicken shish over the fries.

Drizzle garlic mayo and chilli sauce over the fries and chicken — about 1–2 tbs garlic mayo and 1 tbs chilli sauce per serving, or to taste. Spoon chimichurri over the top (about 1–2 tbs per serving).

Scatter chopped fresh coriander leaves over each plate and dust lightly with sumac or smoked paprika if using. Serve immediately with lemon wedges on the side for squeezing over.