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Baked French Fries with Chile Peppers &




Source of Recipe


Unknown


List of Ingredients




Baked French Fries with Chile Peppers & Cilantro


4 medium russet potatoes (about 1 ¾ pounds), unpeeled
3 tbsp plus 1 tsp olive oil, divided
1 tsp kosher salt
2 garlic cloves, minced
¾ large red jalapeno chile, seeded & membranes removed
¼ cup chopped fresh cilantro
Salt to taste

Chipotle-Lime Yogurt Dipping Sauce

1/4 cup plain Greek yogurt
1/4 cup mayonnaise (preferably low-fat)
1 chipotle pepper, seeded and minced (sold in cans in adobo sauce)
1 tsp adobo sauce (from chipotle can)
2 tsp fresh lime juice

Recipe




Preheat oven to 425 degrees F.

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. In a large bowl, combine the potatoes, 3 tablespoons olive oil, and 1 teaspoon kosher salt. 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.

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 (careful - they'll be hot!) and season with additional salt, if necessary. Serve.

Serves 4.

Chipotle-Lime Yogurt Dipping Sauce

In a medium bowl, stir to combine yogurt, mayonnaise, chipotle pepper, adobo sauce and lime juice. Serve with fries.