Wash and pat dry 4 medium sized yukon gold potatoes (I left the skin on but you can peel them if you like), cut off about ¼ inch from each end, that way you can easily stand the potatoes up, and cut ¼ inch thick vertical slices from each potato, then cut ¼ inch thick pieces from each piece to form your french fries, add them to a large bowl and fill with cold water to cover all the potatoes, let them sit for at least 30 minutes, this helps remove some of the starch in the potatoes to give them a crunchy texture once they are baked

After at least 30 minutes drain the potatoes into a sieve, rinse them under some cold running water, then add them into a dishcloth and pat them completely dry, add the potatoes back into the bowl, pour in 2 tbsp extra virgin olive oil, a generous ½ tsp sweet smoked Spanish paprika, 1 tsp garlic powder and season with sea salt & black pepper, toss together until well combined, transfer the potatoes into a baking tray lined with parchment paper, make sure they´re all in a singe layer, add into a preheated oven, bake and broil option 250 C - 475 F

Meanwhile, make the ranch and prepare the cheese, add ½ cup greek yogurt into a bowl, shred in 1 large clove of garlic, add in a generous ½ tsp dried dill, squeeze in ½ tsp lemon juice and pour in 1 tbsp extra virgin olive oil, season with sea salt & a generous portion of freshly cracked black pepper, whisk together until well combined, set aside, shred a generous 2 cups of a mild Manchego cheese, set aside

After 30 to 35 minutes the french fries should be perfectly cooked, remove from the oven, transfer them into an oven-proof pan (or just leave them in the baking tray), evenly spread the shredded cheese over the french fries and add back into the oven until the cheese is fully melted, about 4 to 5 minutes

Once the cheese is melted remove from the oven, drizzle the homemade ranch dressing over the cheesy french fries and sprinkle with freshly chopped chives, serve at once, enjoy!