Prep 15 mins
Cook 40 mins
Serve with Chipotle-Lime Yogurt Dipping Sauce recipe below.
Make and share this Baked French Fries With Chile Peppers & Cilantro recipe from Food.com.
- 4 medium russet potatoes, unpeeled (about 1 3/4 pounds)
- 44.37 ml olive oil
- 4.92 ml olive oil
- 4.92 ml kosher salt
- 2 garlic cloves, minced
- 1 large red jalapeno chile, seeded & membranes removed
- 59.14 ml chopped fresh cilantro
Chipotle-Lime Yogurt Dipping Sauce
- 59.14 ml plain Greek yogurt
- 59.14 ml mayonnaise
- 1 chipotle pepper, seeded and minced
- 4.92 ml adobo sauce (from chipotle can)
- 9.85 ml fresh lime juice
- Preheat oven to 425 degrees.
- 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.).
- 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.
- 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.
- Place the cooked potatoes in a large bowl and toss with garlic, peppers, and cilantro. Taste and season with additional salt, if necessary.
- To make sauce: In a medium bowl, stir to combine yogurt, mayonnaise, chipotle pepper, adobo sauce and lime juice. Serve with fries.
5 stars all the way!!! Even though I cheated a bit, these were the best fries. I made them exactly as posted, except I didn't line my baking sheet with parchment paper, but with nonstick aluminum foil. I also did not need to turn the potatoes at all; both sides cooked evenly. The added garlic, chile, and cilantro was the perfect touch! We liked these potatoes just the way they were, and didn't feel they needn't the yogurt sauce (or any condiment). However, the yogurt sauce was delicious. I ended up saving the leftover sauce and using as a crudite dip! So either of these recipes stands alone. Thanks for sharing this winner. Made for Holiday Tag Game.
Open up and say YUM!!! Repeat until the plate is clear!!
Made with pleasure for My 3 Chef's Jun 2012.
Yummy! I loved the garlic and enjoyed the sauce too! I used sour cream instead of yogurt. Thanks!