Recipe courtesy of Marcela Valladolid
Recipe courtesy of Marcela Valladolid
Show:
Mexican Made Easy
Episode:
American Classics A La Mexicana
Cilantro Fries
Getting reviews...
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 239
- Total Fat
- 9 g
- Saturated Fat
- 1 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 509 mg
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 239
- Total Fat
- 9 g
- Saturated Fat
- 1 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 509 mg
Ingredients
Directions
- Preheat the oven to 450 degrees F. Grease a baking sheet with nonstick cooking spray.
- Combine the cilantro and garlic in a food processor and process until combined.
- Toss the potato wedges with the cilantro-garlic mixture and the olive oil, coating evenly. Spread the potatoes wedges onto the prepared baking sheet and bake for 20 minutes, flipping the potatoes after 10 minutes to crisp on the other side. Season the potatoes with the salt and serve.
