Directions

• Prepare the Sauce
  In a bowl, combine mayonnaise, ketchup, onion powder, sweet paprika, black pepper, Worcestershire sauce, and hot sauce. Whisk thoroughly until the mixture is smooth and well blended. Set the sauce aside for later use.
• Cut and Soak the Potatoes
  Slice the potatoes into uniform sticks about 0.6 cm (¼ inch) thick. Transfer them to a large bowl and cover with hot water. Let the potatoes soak for 5 minutes to help remove excess starch, which results in crispier fries.
• Dry the Potatoes Thoroughly
  Drain the soaked potatoes and spread them over a clean paper towel. Pat them dry very well, replacing the towel if needed, as moisture can prevent proper crisping.
• Season the Fries
  Drizzle a large skillet or baking sheet with 1 tablespoon of olive oil. Add the dried potatoes and season with dill weed, onion powder, sweet paprika, salt, and black pepper. Drizzle the remaining olive oil over the potatoes and toss until everything is evenly coated.
• Bake Until Crispy
  Spread the potatoes in an even layer and bake in a preheated oven at 450°F (230°C) for 20 minutes. Flip the fries, then return them to the oven and bake for an additional 12 minutes until crisp and golden.
• Poach the Egg
  Bring a large pot of water to a boil. Stir in white vinegar and create a gentle vortex. Carefully add the egg to the center of the vortex and cook for 3 minutes. Remove with a slotted spoon and place on a paper towel to drain excess water.
• Assemble and Serve
  Plate the crispy fries, drizzle or serve alongside the prepared sauce, and top with the poached egg. Finish with optional Parmigiano cheese if desired, and serve immediately.