Baked French Fries With Chile Peppers & Cilantro

• 1-3/4 pound Russet Potatoes (about 4 Medium), Unpeeled
• 3 Tablespoons Plus 1 Teaspoon Olive Oil, Divided
• 1 teaspoon Kosher Salt
• 2 cloves Garlic, Minced
• 3/4 whole Red Jalapeno Pepper, Seeds And Membranes Removed
• 1/4 cups Chopped Fresh Cilantro
• 1 pinch Salt To Taste (if Needed)

1. Preheat oven to 425 degrees F.
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. 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.
3. Bake until the potatoes are golden brown, about 40 minutes, turning the potatoes every 10 minutes, and rotating the racks halfway through baking.
4. Heat the remaining 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 (careful - they'll be hot!) and season with additional salt, if necessary. Serve.

potatoes, olive oil, kosher salt, garlic, red, ubc, salt

Taken from tastykitchen.com/recipes/sidedishes/baked-french-fries-with-chile-peppers-cilantro/ (may not work)