Mojo Fries

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  • Level: Easy
  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min
  • Yield: 4 to 6 servings
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Nonstick spray

2 medium russet potatoes, scrubbed well

1/4 cup canola oil

Kosher salt and freshly ground black pepper

Zest of 1 lime

1 clove garlic, minced

1 tablespoon finely chopped fresh parsley

1 tablespoon finely chopped fresh cilantro

1 tablespoon finely chopped fresh mint

Pinch of red pepper flakes


Special equipment:
  1. Preheat the oven to 425 degrees F. Coat 2 sheet trays with nonstick spray.
  2. Cut potatoes into 1/4-inch strips using a mandoline and pat dry. Divide the potatoes between the sheet trays and toss with olive oil, salt, and pepper and spread the potatoes in a single layer. Bake until the potatoes are golden brown and crisp, about 35 minutes, turning once with a spatula halfway through baking.
  3. Remove the potatoes from the oven and while still hot, toss with the lime zest, garlic, parsley, cilantro, mint, and red pepper flakes. Serve hot.

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