Wash the potatoes

• Begin by washing the potatoes thoroughly under cold water to remove any dirt. Keeping the skin on adds flavour and helps the fries crisp up during baking.

Cut the fries

• Transfer the washed potatoes to a chopping board and cut them lengthways into slices. Stack the slices on top of each other with the cut side facing down, then slice them into ¼-inch thick French fries.

Soak the fries

• Place the chopped fries into a bowl filled with ice-cold water and allow them to soak for at least 30 minutes. This step removes excess starch and helps the fries become crispier when baked.

Dry the potatoes

• Once soaked, remove the fries from the water and thoroughly pat them dry with a tea towel. Removing all moisture is important so the fries roast instead of steaming in the oven.

Season the fries

• Place the dried fries into a large bowl and add the olive oil, garlic powder, paprika, dried oregano, salt and pepper. Toss everything together until the fries are evenly coated in the seasoning.

Bake the fries

• Line an oven tray with parchment paper and spread the fries out in a single even layer. Bake them in a preheated oven at 180°C for 30 minutes.

Flip halfway through

• Halfway through cooking, remove the tray from the oven and flip the fries so that they crisp up evenly on both sides.

Final crisp

• Increase the oven temperature to 250°C for the final 10 minutes of cooking. This high heat helps the fries turn extra golden and crispy.

How to Cook the Perfect Medium-Rare Steak

Prepare the steak

• Pat the steak dry with paper towels and allow it to come to room temperature before cooking. Season both sides generously with salt and a little black pepper.

Heat the pan

• Place a heavy frying pan or cast-iron skillet over high heat and add the oil. Allow the pan to become very hot so the steak develops a proper sear.

Sear the steak

• Place the steak into the hot pan, sear the fat cap for 1 minute first and then cook it for about 1½ minutes on the first side without moving it so a golden crust forms.

Flip and baste

• Flip the steak and add the butter, crushed garlic and thyme to the pan. Tilt the pan slightly and use a spoon to baste the steak repeatedly with the melted butter.

Finish cooking

• Continue cooking the steak for another 1–1½ minutes while basting to achieve a perfect medium-rare result for a thin steak.

Rest the steak

• Remove the steak from the pan and allow it to rest for 2–3 minutes before slicing so the juices redistribute through the meat.