Baked French Fries With Chile Peppers & Cilantro

• 4 medium russet potatoes, unpeeled (about 1 3/4 pounds)
• 3 tablespoons olive oil
• 1 teaspoon olive oil
• 1 teaspoon kosher salt
• 2 garlic cloves, minced
• 3/4 large red jalapeno chile, seeded & membranes removed
• 1/4 cup chopped fresh cilantro
• salt
• Chipotle-Lime Yogurt Dipping Sauce
• 1/4 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 1 chipotle pepper, seeded and minced
• 1 teaspoon adobo sauce (from chipotle can)
• 2 teaspoons fresh lime juice

1. Preheat oven to 425 degrees.
2. 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.).
3. 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.
4. 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.
5. Place the cooked potatoes in a large bowl and toss with garlic, peppers, and cilantro. Taste and season with additional salt, if necessary.
6. To make sauce: In a medium bowl, stir to combine yogurt, mayonnaise, chipotle pepper, adobo sauce and lime juice. Serve with fries.

russet potatoes, olive oil, olive oil, kosher salt, garlic, red jalapeno chile, fresh cilantro, salt, dipping sauce, yogurt, mayonnaise, pepper, adobo sauce, lime juice

Taken from www.food.com/recipe/baked-french-fries-with-chile-peppers-cilantro-475573 (may not work)