Baked French Fries With Chile Peppers & Cilantro |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Serve with Chipotle-Lime Yogurt Dipping Sauce recipe below. Ingredients:
4 medium russet potatoes, unpeeled (about 1 3/4 pounds) |
3 tablespoons olive oil |
1 teaspoon olive oil |
1 teaspoon kosher salt |
2 garlic cloves, minced |
3/4 large red jalapeno chile, seeded & membranes removed |
1/4 cup chopped fresh cilantro |
salt |
1/4 cup plain greek yogurt |
1/4 cup mayonnaise |
1 chipotle pepper, seeded and minced |
1 teaspoon adobo sauce (from chipotle can) |
2 teaspoons fresh lime juice |
Directions:
1. Preheat oven to 425 degrees.
2. Cut potatoes lengthwise into slices that are 1/3-inch thick and then cut each slice into 1/3-inch thick strips. Dry the potatoes between two kitchen towels. (Make sure the fries are bone dry.) In a large bowl, combine the potatoes, 3 tablespoons olive oil and 1 teaspoon kosher salt. (Don't over oil or they will become soggy.).
3. Divide the potatoes between two baking sheets lined with parchment paper, spread into a single layer. Bake until the potatoes are golden brown, about 40 minutes, turning the potatoes every 10 minutes, and rotating the racks halfway through baking. Note: Mine took less than 40 minutes and turning, also, prevents sticking.
4. Heat 1 teaspoon olive in a small nonstick skillet set over medium heat. Add garlic and jalapenos and cook until fragrant, about 1 minutes. Take care not to burn the garlic.
5. Place the cooked potatoes in a large bowl and toss with garlic, peppers, and cilantro. Taste and season with additional salt, if necessary.
6. To make sauce: In a medium bowl, stir to combine yogurt, mayonnaise, chipotle pepper, adobo sauce and lime juice. Serve with fries.
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