Baked French Fries Recipe with Chile Peppers & Cilantro

The 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.

Other baked French fries recipes:
Cookin’ Canuck’s Baked French with Garlic, Parsley & Parmesan Cheese
Dine & Dish’s Baked Sweet Potato Fries
The Purple Foodie’s Garlic Baked Fries
Joy the Baker’s Crunchy Oven Baked Fries with Herbes de Provence

Baked French Fries Recipe with Chile Peppers & Cilantro

 

Serves: Serves 4

Ingredients

• 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

Instructions

1. Preheat oven to 425 degrees F.
2. Cut potatoes lengthwise into slices that are ⅓-inch thick and then cut each slice into ⅓-inch thick strips. Dry the potatoes between two kitchen towels.
3. 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.
4. Bake until the potatoes are golden brown, about 40 minutes, turning the potatoes every 10 minutes, and rotating the racks halfway through baking.
5. 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.
6. 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.

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