Aegean-Salted Oven Fries
Aegean Salt makes these fries decidedly ‘more-ish.’ Try eating them with your fingers — the crunchy flecks of Cyprus salt and piney aroma of mastic are magical. And for an extra special layer of flavor, add a dusting of dill pollen just before serving!
The secret to oven fries with crispy edges and creamy, soft interiors is to use previously cooked and cooled potatoes. We suggest cooking the potatoes the evening before, then stowing them in the fridge overnight. We like potato peels and leave them on but you do you!
3 large red-bliss or Yukon Gold potatoes, scrubbed, whole
3 tablespoons olive oil
1 clove garlic, grated
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1–2 teaspoons Aegean Salt
Pinch of dill pollen, optional
Prep the potatoes Boil or steam the potatoes until they are just tender and easily pierced with the tip of a paring knife. Set them on a cooling rack and allow to cool completely (or refrigerate overnight).
Make the fries Preheat the oven to 450° F. Line a rimmed baking sheet with baking parchment or foil and set aside.
Cut the potatoes into 8 wedges each (cut in half lengthwise, then cut each half into 4 wedges). Arrange the wedges on the baking sheet, spaced apart, with one cut side facing down.
Put the oil, garlic, and Dijon into a small bowl and whisk to combine. Generously coat both sides of the potato wedges with the oil mixture (drizzle the mixture over the potatoes and use your fingers or a pastry brush to spread it over the potatoes).
Bake for 20 minutes, then remove the baking sheet from the oven and use a spatula to turn the wedges over for even browning. Return the baking sheet to the oven and bake until the potatoes have golden brown edges, 25–30 minutes more.Set the baking sheet on a cooling rack. Sprinkle the fries with the lemon juice and let them cool for 5–7 minutes. Pile the fries on a serving platter and sprinkle liberally with Aegean Salt and a dusting of dill pollen (if using).