Idaho® Potato French Fries with Lime and Cilantro


  • 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


  1. 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.
  2. Blanch potatoes: Bring a large pot of water to boil; add potato strips; allow water to return to a full boil; cook 30 seconds more; drain. Place on lined cookie sheet; hold refrigerated. Combine garlic, lime juice and salt in small dish; refrigerate 1 hour.
  3. Remove potatoes from refrigerator. Thoroughly pat dry. Deep-fry in 365ºF canola oil for 3 to 6 minutes, until crispy and golden brown. Drain, then place in a stainless-steel bowl; reserve warm.
  4. Stir cilantro into garlic mixture. Add to fries, tossing to coat. Serve in a paper cone.
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Yield: 8 servings

Marie Grimm
Olive Garden
Orlando, Fla.

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