How to make cilantro fries with garlic aioli
For the crispiest fries, soak the cut potatoes in cold water for at least 30 minutes before frying. This removes excess starch. Also, make sure your oil is hot enough (about 350°F) before adding the fries.
Ingredients
For the fries:
- 4 large russet potatoes
- 1/4 cup fresh cilantro finely chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
For the garlic aioli:
- 1/2 cup mayonnaise
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- Pinch of black pepper
Optional
- 1/4 teaspoon cayenne pepper for spicy fries
- 1 tablespoon grated Parmesan cheese
- Zest of 1 lemon for the aioli
Instructions
- Cut potatoes into 1/4-inch thick strips. Soak in cold water for 30 minutes, then drain and pat dry.
- In a large bowl, toss the potato strips with olive oil, garlic powder, salt, and pepper. Add chopped cilantro and toss to coat evenly.
- Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the potatoes in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels.
- For the aioli, mix mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl until well combined.
- Serve the hot cilantro fries immediately with the garlic aioli on the side for dipping.
Notes
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Nutrition Facts (Per Serving):
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 400 |
| Total Fat | 28g |
| Saturated Fat | 4g |
| Cholesterol | 10mg |
| Sodium | 600mg |
| Total Carbohydrates | 35g |
| Dietary Fiber | 4g |
| Sugars | 2g |
| Protein | 3g |
| Vitamin A | 4% DV |
| Vitamin C | 20% DV |
| Calcium | 4% DV |
| Iron | 8% DV |