• 1 kg potatoes (type B)
• 1 large sweet potato (about 500 g)

• 2 tsp flaky salt
• 1 tsp smoked paprika
• 1 tsp herbs de provence
• 1 tsp garlic powder

• 2 tbsp mayo
• 1 tbsp tomato puree
• 2 medium pickles, finely cubed
• 3 dried tomato slices, finely cubed
• 1 clove garlic, crushed
• a bunch of chives, chopped (sub other fresh herbs like parsley or cilantro, or dried chives)
• pinch of salt
• splash of white wine vinegar

Clean potatoes and peel the sweet potato. Cut potatoes into 1 cm thick matchsticks, cut the sweet potato a bit thicker. Place into a pot of salted water, bring to boil and boil for 8 minutes or until the sweet potato starts breaking when stirred.

Mix dip ingredients together in a small bowl and reserve.

Preheat oven to 200 C. Drain potatoes well, place on a baking sheet, add a generous amount of olive oil and mix well. Bake for 45 minutes, flip carefully and bake for 30 minutes more or until potatoes are nicely browned and starting to get crunchy. Transfer into a large bowl, evenly sprinkle with seasoning mix and toss. Serve immediately.