Garlicky Potato Fries & Cilantro Lime Dipping Sauce
Crispy oven-baked potato wedges coated in garlic and spices, served with a refreshing sour cream-based dip.
Ingredients
FOR POTATOES
- 5 red skin potatoes
- 6 cloves garlic minced
- 4 tablespoons olive oil
- 2 tablespoons spicy paprika
- 2 tablespoons cornstarch
FOR DIPPING SAUCE
- ½ cup sour cream
- 1 lime juiced
- 5 tablespoons fresh cilantro chopped
Instructions
- Preheat the oven to 375°F (190°C). Wash the red skin potatoes, then chop them into wedges about 1-2 inches in size.
- Mince the garlic and place it into a glass (or microwave-safe) bowl. Cover the garlic with 4 tablespoons of olive oil. Microwave the mixture for about 30 seconds, or until the garlic becomes fragrant.
- Add the chopped potatoes to the bowl and toss them with the garlic-infused oil until they are evenly coated. Cover the bowl and microwave for 5-6 minutes, or until the potatoes start to turn translucent on the edges.
- In a small bowl, stir together the cornstarch, spicy paprika, salt, and pepper. Sprinkle this mixture onto the potatoes and gently toss to coat them evenly.
- Arrange the coated potatoes in a single layer on a cookie sheet and place them in the preheated oven. Bake for 20 minutes, then flip the potatoes and cook for an additional 20-25 minutes, or until the edges are golden brown.
- While the potatoes are in the oven, prepare the cilantro lime dipping sauce. In a separate bowl, stir together the sour cream, chopped cilantro, and freshly squeezed lime juice. Make sure to stir the sour cream before adding the lime juice to prevent curdling. Chill the sauce until the fries are ready.
- Once the potatoes are crispy and golden brown, remove them from the oven. Serve them hot with the chilled cilantro lime dipping sauce. Enjoy!
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