Crispy Dutch Beenham Friet with Herb Sauce

1.Preheat your oven to 200°C (400°F).

2.Peel the potatoes and cut them into thick fries, about 1 cm wide.

3.In a large bowl, toss the potato fries with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.

4.Spread the fries in a single layer on a baking sheet lined with parchment paper.

5.Bake the fries in the preheated oven for about 30-35 minutes, flipping halfway through, until they are golden brown and crispy.

6.While the fries are baking, prepare the beenham. Place the beenham in a roasting pan and season with salt and pepper.

7.Roast the beenham in the oven for about 25-30 minutes, or until heated through and slightly crispy on the outside. Use a meat thermometer to ensure it reaches an internal temperature of 70°C (160°F).

8.Once the beenham is done, remove it from the oven and let it rest for 5 minutes before slicing it into thin pieces.

9.For the herb sauce, in a small bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar, dill, chives, salt, and pepper until well combined.

10.To serve, place a generous portion of crispy fries on a plate, top with slices of beenham, and drizzle with the herb sauce. Garnish with fresh parsley.