Idaho® Potato French Fries with Lime and Cilantro | Idaho Potato Commission
Using a french-fry cutter, cut potatoes lengthwise into 1/3-inch by 1/3-inch strips. Place in cold water to prevent oxidization and to wash out excess starch. Blanch potatoes: Bring a large pot of...
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Cooking tools:
- French-fry cutter
- Deep-fry thermometer
- Deep fryer
- Pot
- Stove
- Baking sheet
- Parchment paper
- Colander
- Slotted spoon
- Paper towel
- Stainless-steel bowl
- Mixing bowl
- Refrigerator
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Paper cone
Ingredients
- 4 pounds medium Idaho® potatoes, unpeeled and scrubbed
- Canola oil for deep-frying, as needed
- 2 garlic cloves, minced
- 3 tablespoons fresh lime juice
- 1 tablespoon kosher salt
- 1/4 cup minced fresh cilantro
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