"Serve with Chipotle-Lime Yogurt Dipping Sauce recipe below."
russet potatoes, unpeeled
( about 1 3/4 pounds)
garlic cloves, minced
red jalapeno chile, seeded & membranes removed
chopped fresh cilantro
Chipotle-Lime Yogurt Dipping Sauce
plain Greek yogurt
chipotle pepper, seeded and minced
( from chipotle can)
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.
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Baked French Fries With Chile Peppers & Cilantro (cont.)