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simplerecipes: 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 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. via Cookin’ Canuck

simplerecipes:

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

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.

via Cookin’ Canuck

373 Notes

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    Brooke HATES cilantro. Tuchler claims that some people have something wrong with them where they think cilantro tastes...
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    Mouth-watering. thatkindofwoman:
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    themattsmith:simplerecipes:...4 medium russet potatoes (about 1 ¾ pounds), unpeeled 3 tbsp...
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