Baked French Fries with Chile Peppers & Cilantro

If you’ve decided on beef as your main dish for dinner, what’s going to
be the perfect side? We tackle the perfect dishes to go “on the side”.
Food Blogger, Dara Michaelski from the Cookin’ Canuck shares her
idea for baked fries with a flavorful dipping sauce.
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.

Serves 4.

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

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

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