Garlic – Cilantro Fries Recipe

Prep potatoes

Wash and scrub the russet potatoes. Leave skin on for texture. Cut potatoes into 1/3–1/2-inch thick matchstick fries or classic steak-fry sticks. Place cut potatoes in a large bowl of cold water as you work to remove excess starch.

Rinse and dry

Drain the potatoes and rinse under cold water until water runs clear. Spread fries in a single layer on clean kitchen towels or paper towels and dry thoroughly. Excess moisture will cause oil to splatter and produce soggy fries.

Blanch (first fry)

Heat 3 cups of the vegetable oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). Working in batches, fry the potatoes for 4–5 minutes until they are cooked through but pale and not browned. Drain on a wire rack or paper towels. Let cool — you can refrigerate briefly to speed up.

Crisp (second fry)

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes until golden-brown and crisp. Remove to a wire rack or paper towels to drain. Immediately season with 1.5 tsp salt and 1/2 tsp black pepper while hot so seasoning adheres.

Prep herbs and garlic

Strip cilantro leaves from stems (reserve a few stems if tender) and roughly chop. Peel garlic cloves. If using parsley, chop roughly. Measure out mayonnaise, yogurt, lime juice, and spices.

Blend sauce

In a small food processor or blender combine cilantro, parsley (if using), garlic, mayonnaise, Greek yogurt, lime juice, olive oil, cumin, smoked paprika, 3/4 tsp salt, and 1/4 tsp black pepper. Pulse until mostly smooth but with a bit of texture, scraping down sides once. If mixture is too thick, add up to 1 tablespoon hot water to thin for drizzle consistency.

Adjust seasoning

Taste and adjust: add more lime for brightness, a pinch more salt for seasoning, or a little more yogurt if you want tang. Transfer sauce to a squeeze bottle, bowl, or small serving dish.

Plate the fries spread on a large platter or individual plates. Drizzle or dot the garlic–cilantro sauce over the hot fries or serve the sauce on the side for dipping.

Sprinkle the fries with the optional grated Parmesan while still hot so it melts slightly. Scatter the extra chopped cilantro over the top and serve with lime wedges to squeeze over fries just before eating.

Suggested pairings: serve with cocktails such as a Frita Margarita, Cuba Libre, Shaken Daiquiri, Frita Colada, or a flight of tequilas for a Cuban-inspired bar snack experience.