- 4
Ingredients
- 4 medium russet potatoes (about 1 3/4 pounds), unpeeled
- 3 tbsp plus 1 tsp olive oil, divided
- 1 tsp kosher salt
- 2 garlic cloves, minced
- 3/4 large red jalapeno chile, seeded & membranes removed
- 1/4 cup chopped fresh cilantro
- Salt to taste
Preparation
Step 1
Preheat oven to 425 degrees F.
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.
In a large bowl, combine the potatoes, 3 tablespoons olive oil, and 1 teaspoon kosher salt. 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.
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.
Place the cooked potatoes in a large bowl and toss with garlic, peppers, and cilantro. Taste (careful – they’ll be hot!) and season with additional salt, if necessary. Serve.