Thin and Crispy Oven Baked Garlic and Cilantro French Fries

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For some reason, I just really felt like having some thin and crispy fries, because the last ones I made were much thicker. I just think thin ones are the best because there’s more crunch to it, and reminds me of the old childhood, McDonald days!

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Yes, I know that was bad but I do miss fries that are just thin, because I hated biting into a fat fries because the starchy insides feels like they’re trying to choke me. I also decided to make this bursting with garlic and cilantro flavour!

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It’s kind of sad that these fries on its own literally does NOT fill me up at all, so I do suggest that if you’re making it, double the ingredients. Also, choose large russet potatoes rather than those small ones.

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You literally can smell the amazing garlic almost 5 minutes after you put it the oven. It’s amazing, and makes your mouth water. You can dip it in any sauce which you think would fit! Most importantly, dry them with towels until the towels literally aren’t soggy anymore.

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Note that soaking the potatoes in water and salt takes out a lot of the starch, which helps make it more crispier. If you don’t do this step, you may find that your fries will be a little soggy. I left it for about 1 hour and a half, you can do it for an hour to two.

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Thin and Crispy Oven Baked Garlic and Cilantro French Fries

1 large russet potato
2 tablespoons extra light olive oil
4 cloves garlic, minced
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon Himalayan/sea salt
1/8 teaspoon cayenne pepper
A few sprinkles lemon pepper
3-4 cilantro leaves

Peel the potato with a peeler, then slice it into very thin, about 2 inches long and quarter inch thick. The size should be of those super thin fries.

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Put all the fries in a big bowl of water, be sure to fill enough water to cover the potatoes, and add 1/4 teaspoon salt and use your hands to stir to dissolve it. Leave the potatoes soaking in the water for an hour or two.

Once the hour is up, preheat oven to 425°F (218°C).

Drain out all the water from the potatoes, and use some paper towels to dry them up as much as you can.

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Put them in a bowl and drizzle the olive oil on the potatoes, then chop the garlic into small mince and add it to the potatoes. Then, add the garlic powder, onion powder, salt, cayenne pepper and lemon pepper (or regular).

Place the fries on an 9×13 oven tray that’s aligned with baking parchment paper. Try and keep the fries from overlapping.

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Bake in the oven for a total of about 38-42 minutes (may even be shorter/longer, depending on the power of your oven and size of the fries). Be sure to take them out every 15 minutes to rotate the tray, flip the fries over and take out those that are already done. The garlic bits and smaller/thinner fries will be ready faster, so take those out.

Meanwhile, chop the cilantro leaves into fine mince and once the fries are ready, toss the leaves on the fries, and more sprinkles of salt if desired.

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With this recipe, I would like to remind you this. You don’t have to give up delicious foods to eat healthier. You can see that these fries taste just as crispy, yet they’re prepared in a way that is better than the ones from Fast Food restaurants. So, tell your family and friends this message!

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Thin and Crispy Oven Baked Garlic and Cilantro French Fries
Serves: 2
 

Ingredients
  • 1 large russet potato
  • 2 tablespoons extra light olive oil
  • 4 cloves garlic, minced
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon Himalayan/sea salt
  • ⅛ teaspoon cayenne pepper
  • A few sprinkles lemon pepper
  • 3-4 cilantro leaves

Instructions
  1. Peel the potato with a peeler, then slice it into very thin, about 2 inches long and quarter inch thick. The size should be of those super thin fries.
  2. Put all the fries in a big bowl of water, be sure to fill enough water to cover the potatoes, and add ¼ teaspoon salt and use your hands to stir to dissolve it. Leave the potatoes soaking in the water for an hour or two.
  3. Once the hour is up, preheat oven to 425°F (218°C).
  4. Drain out all the water from the potatoes, and use some paper towels to dry them up as much as you can.
  5. Put them in a bowl and drizzle the olive oil on the potatoes, then chop the garlic into small mince and add it to the potatoes. Then, add the garlic powder, onion powder, salt, cayenne pepper and lemon pepper (or regular).
  6. Place the fries on an 9×13 oven tray that’s aligned with baking parchment paper. Try and keep the fries from overlapping.
  7. Bake in the oven for a total of about 38-42 minutes (may even be shorter/longer, depending on the power of your oven and size of the fries). Be sure to take them out every 15 minutes to rotate the tray, flip the fries over and take out those that are already done. The garlic bits and smaller/thinner fries will be ready faster, so take those out.
  8. Meanwhile, chop the cilantro leaves into fine mince and once the fries are ready, toss the leaves on the fries, and more sprinkles of salt if desired.


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