Cilantro Chimichurri Fries Recipe

Bright, fresh cilantro stands out in this take on chimichurri sauce, a delicious accent to crisp, oven-baked fries.

Prep Time: 15 minutes
Cooking Time: 30 minutes

Ingredients

Fries
4 small russet potatoes
2 tablespoons (30 milliliters) olive oil

Sauce
½ cup fresh cilantro leaves, packed
1 tablespoon (15 milliliters) red wine vinegar
1 tablespoon minced garlic
1 teaspoon red pepper flakes
2 tablespoons (30 milliliters) olive oil
Salt and pepper, to taste

Directions

Before you begin: Wash your hands.

1. Preheat oven to 450°F (232°C). Cut potatoes into ¼-inch thick strips and place in a large mixing bowl.
2. Add olive oil to coat potato strips. Arrange potatoes in a single layer on a parchment paper-lined baking sheet. Bake for 30 minutes, turning over with tongs halfway through cooking.
3. After 30 minutes, if a crispier texture is desired, turn on broiler and bake an additional 3 to 4 minutes.
4. While fries are baking, add cilantro, red wine vinegar, garlic and red pepper flakes to a food processor and process until finely chopped.
5. Drizzle in olive oil and pulse until a sauce forms.
6. Season to taste with salt and pepper.
7. When fries are done baking, pour chimichurri sauce evenly over top and serve immediately.

Nutrition Information

Serves 4
Serving size: 1 cup fries (80 grams) and 1 tablespoon sauce (15 grams)

293 calories, 10g total fat, 1g saturated fat, 0mg cholesterol, 31mg sodium, 45g carbohydrate, 5g fiber, 2g sugar, 6g protein, 1153mg potassium, 152mg phosphorus

This recipe originally appeared in Food & Nutrition Magazine^®, published by the Academy of Nutrition and Dietetics.