Homemade french fries with garlic aioli and side salad

• 3-4 large Russet potatoes
• Vegetable oil for deep frying
• Salt to taste
• 120 ml mayonnaise
• 1 clove garlic, minced
• 5 ml lemon juice
• Pinch of dried oregano
• Small handful of fresh arugula
• 1 cherry tomato, halved
• 1-2 onion rings (optional)

1. Peel the potatoes and cut them into even 1/2-inch sticks. Rinse them under cold water to remove excess starch, then pat completely dry with paper towels.
2. Heat the vegetable oil in a deep fryer or heavy pot to 300°F (150°C). Fry the potatoes in batches for about 5 minutes until soft but not browned. Remove and drain on paper towels.
3. Increase the oil temperature to 375°F (190°C). Fry the potatoes a second time for 2-3 minutes or until golden brown and crispy. Drain and season immediately with salt.
4. In a small bowl, whisk together the mayonnaise, minced garlic, and lemon juice to create the aioli. Sprinkle a pinch of dried oregano on top.
5. If using onion rings, fry them until golden and set aside.
6. Plate the crispy fries with a side of arugula, the halved cherry tomato, and a generous dollop of the garlic aioli.

Serve immediately while the fries are hot and crispy. The garlic aioli can be spiced up with a dash of chili oil or paprika for extra heat. Pairs well with a cold beverage.