Idaho® Potato French Fries with Lime and Cilantro
Courtesy of Idaho Potato Commission 8 Servings • 15 Min. Prep Time • 10 Min. Cook Time • 1 Hr. Chill Time| Ingredients |
|---|
| 4 lb. medium Idaho® potatoes, unpeeled and scrubbed |
| canola oil for deep-frying, as needed |
| 2 garlic cloves, minced |
| 3 Tbsp. fresh lime juice |
| 1 Tbsp. kosher salt |
| 1/4 c. minced fresh cilantro |
Directions:
1. Using a french-fry cutter, cut potatoes lengthwise into 1/3-in. by 1/3-in. strips. Place in cold water to prevent oxidization and to wash out excess starch.
2. Blanch potatoes: Bring a large pot of water to boil; add potato strips; allow water to return to a full boil; cook 30 seconds more; drain. Place on lined cookie sheet; hold refrigerated.
3. Combine garlic, lime juice and salt in small dish; refrigerate 1 hr.
4. Remove potatoes from refrigerator. Thoroughly pat dry. Deep-fry in 365ºF canola oil for 3-6 min., until crispy and golden brown. Drain, then place in a stainless-steel bowl; reserve warm.
5. Stir cilantro into garlic mixture. Add to fries, tossing to coat. Serve in a paper cone.
* Recipe courtesy of Marie Grimm, Director of Culinary Operations, Olive Garden, Orlando, Fla.
