Cilantro French Fries Recipes

Steps:

• Preheat oven to 425 degrees.
• 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.).
• 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.
• 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 and season with additional salt, if necessary.
• To make sauce: In a medium bowl, stir to combine yogurt, mayonnaise, chipotle pepper, adobo sauce and lime juice. Serve with fries.

Steps:

• Heat oil in deep-fryer to 365˚F (185˚C). Place 1/3 potatoes in the fryer, and fry for about 5 to 8 minutes, or until almost done. Add 1/3 cilantro, and continue frying for 1 minute. Remove from oil, and drain on paper towels. Skim off any remaining cilantro. Repeat with remaining ingredients. Season with salt and pepper to taste.

Steps:

• For the dressing: Whisk together the mayonnaise, vinegar, mustard and garlic in a bowl and season with salt and black pepper. Let sit while the potatoes boil to allow the flavors to meld.
• For the salad: Preheat the oven to 375 degrees F. Toss the poblanos with a few tablespoons of canola oil and sprinkle with salt and black pepper. Put the poblanos on a baking sheet and roast until the skin is blackened on all sides, turning a few times, about 25 minutes. Transfer to a bowl and immediately cover with plastic wrap. Let sit and steam for at least 15 minutes and up to a few hours. Transfer to a cutting board and remove the skin and seeds. Thinly slice the poblanos and set aside.
• While the chiles are roasting, put the potatoes in a large saucepan and cover by 2 inches of cold water. Add 2 tablespoons salt to the water and bring to a boil over high heat. Cook until a skewer or paring knife inserted into the center of the potatoes meets no resistance, about 25 minutes (depending on the size of the potatoes). Drain and let cool for at least 5 minutes on a cutting board. Cut the potatoes into 1-inch dice.
• Heat 3 tablespoons canola oil in a large cast-iron skillet over high heat until the oil begins to shimmer. Add the potatoes in a single layer and cook, pressing firmly with a spatula, until a crust has formed on the bottom. Gently turn them and cook until all sides are golden brown and crisp, adding more oil if needed. Transfer the potatoes to a bowl, and then add the chiles, radicchio and dressing and stir gently to combine. Fold in the cilantro and green onions and serve warm or at room temperature.

Steps:

• Peel and rinse the potatoes. Then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks.
• Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.)
• When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them.
• Heat a few inches of oil in a heavy pot to 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. They should not be brown at this point! You just want to start the cooking process. Remove each batch and drain on new/dry paper towels.
• Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 400 degrees F. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels.
• Sprinkle with sea salt and dive in!

Steps:

• Preheat the oven to 450 degrees F. Grease a baking sheet with nonstick cooking spray.
• Combine the cilantro and garlic in a food processor and process until combined.
• Toss the potato wedges with the cilantro-garlic mixture and the olive oil, coating evenly. Spread the potatoes wedges onto the prepared baking sheet and bake for 20 minutes, flipping the potatoes after 10 minutes to crisp on the other side. Season the potatoes with the salt and serve.

Steps:

• Soak potatoes in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels.
• Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add the potatoes in the hot oil for about 5 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil with a slotted spoon to drain on paper towel and to cool completely.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel. Sprinkle with salt to serve.

Steps:

• In a small bowl, mix ketchup, cilantro and vinegar.
• In another small bowl, mix salt and chile powder.
• While your fries are still hot, sprinkle them with the salt mix and use the ketchup for dunking.
• I roasted potato wedges sprayed with olive oil in a hot oven till crispy and browned.