Fries & Yogurt Mayo Dip

Fries, Please

Let us live a little, let us have fries. You know, the real deal, the 'been frying away in a pot full of oil' fries, not the oven roasted ones. I'm all about healthy lifestyle, but because 'healthy' to me means balance, I let myself have some proper fries when I feel the craving hit me. That feeling can hit you anywhere, home, for example. What happens next? You figure out you're stocked up on regular AND sweet potatoes and there's a pack of ChickFit Grill chicken (perfect for bbq, grill or simply a grill pan) patiently waiting in the fridge. I'm thinking - BALCONY BBQ. Oh, Lord, am I excited about this! Luckily, I have a portable induction hob which is perfect for balcony cooking, but don't feel disappointed yet if you do not have one - you can do the same thing in your kitchen. All you need is a grill pan. The next 30 minutes are spent peeling & cutting the potatoes, checking if there's enough frying oil in the pantry (you'll need 0,5 litre), making a dip and oiling the grill pan. Chicken? Oh, it's ready - all I need to do is remove it from the packaging and place on the hot cooking surface for 25-30 minutes. 80's beats, a little smoke coming inside, paper towels to dry the fries and it feels like a summer bbq, except we're having it in an apartment.

I suggest inviting friends over, but he seems confused - I think he loved this meal too much to share it with anyone but me. 


Created with ChickFit

Serves 4 | 1 tablespoon - 15ml | Prep time: 15 mins | Cooking time: 25 mins


  • 3 regular potatoes
  • 3 sweet potatoes
  • 0,5 l of frying oil (I use unrefined sunflower seed oil)
  • maldon sea salt
  • chili powder
  • coriander and chives

For the dip:

  • 2 tbsp of mayo
  • 4 tbsp of natural yogurt (not greek, thinner)

Heat the oil in a medium sized pot until it reaches 160°C (you can measure using a food thermometer). In the meantime, peel the potatoes and cut them in thin even strips. Wash under cold water and dry really well. When the oil reaches the right temperature, add some of the potatoes (make sure to add just as much as the oil can properly cover) and fry until golden browm. Remove using a slotted spoon and place on paper towels to dry. Repeat with the remaining fries. Serve immediately with the yogurt mayo dip, fresh herbs and your choice of grilled protein. Or simply have them on their own, maybe with a fresh side salad.

NOTE: Make as much dip as you like - with the ingredient amount given, you will have only 90ml.


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