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Idaho® Potato French Fries with Lime and Cilantro
 Courtesy of Idaho Potato Commission
 
Servings: 8
Prep Time: 15 Min. Cook Time: 10 Min. Chill Time: 1 Hr. What you need:
* 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 What to do:
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. |
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