Baked French Fries With Chile Peppers & Cilantro
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 39.5513 |
| Energy (kCal) | 2013.1344 |
| Carbohydrates (g) | 330.8364 |
| Total fats (g) | 65.2094 |
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Cuisine
European >> French >> French
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 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. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| russet potato | 4 | pounds | unpeeled | 1433.3536 | 327.85699999999997 | 38.8276 | 1.4515 |
| olive oil | 3 | tablespoons | 358.02 | 0.0 | 0.0 | 40.5 | |
| olive oil | 1 | teaspoon | 358.02 | 0.0 | 0.0 | 40.5 | |
| kosher salt | 1 | teaspoon | - | - | - | - | |
| garlic clove | 2 | minced | 8.94 | 1.9836 | 0.3816 | 0.03 | |
| red jalapeno chile | 3/4 | seeded | - | - | - | - | |
| cilantro | 1/4 | cup | chopped | 0.92 | 0.1468 | 0.0852 | 0.0208 |
| salt | - | - | - | - | |||
| greek yogurt | 1/4 | cup | - | - | - | - | |
| mayonnaise | 1/4 | cup | 209.38 | 0.0 | 0.2146 | 23.2 | |
| chipotle pepper | 1 | seeded minced | - | - | - | - | |
| adobo sauce | 1 | teaspoon | - | - | - | - | |
| lime juice | 2 | teaspoons | 2.5208 | 0.8490000000000001 | 0.0423 | 0.0071 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.