Baked French Fries With Chile Peppers & Cilantro

Serve with Chipotle-Lime Yogurt Dipping Sauce recipe below.

• Ready In: 55 mins
• Serves: 4

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

• Chipotle-Lime Yogurt Dipping Sauce

• 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.