Recipe courtesy of The Neelys

Mojo Fries

Name: Mojo Fries
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 to 6 servings
Ingredients: 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

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Level: Easy
Total: 45 min

Prep: 10 min
Cook: 35 min

Yield: 4 to 6 servings

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Ingredients

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

Directions

Special equipment:

Mandoline

Preheat the oven to 425 degrees F. Coat 2 sheet trays with nonstick spray.
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.
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.