Ingredients:

Method:

1. Preheat oven to 450 degrees F. Scrub potatoes well; pat dry with paper towels.
2. With knife, cut potatoes lengthwise into 1/2-inch-thick slices, then cut slices lengthwise into 1/2-inch-wide sticks.
3. Evenly grease two 15 1/2″ by 10 1/2″ jelly-roll pans with oil. In one pan, carefully toss all potato sticks with olive oil, 3/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Transfer half of potatoes to second jelly-roll pan.
4. Bake potatoes on two oven racks 30 to 35 minutes or until browned and crispy, rotating pans between upper and lower racks and stirring potatoes once halfway through cooking.

Aioli Dip:

Meanwhile, in a small bowl, whisk the mayonnaise, lemon juice, garlic, paprika, and 1/4 teaspoon salt. Serve the potatoes with the aioli for dipping.