Idaho® Potato French Fries with Lime and Cilantro

• 4 potatoes
• Canola oil for deep-frying, as needed
• 2 garlic cloves, minced
• 3 tablespoons fresh lime juice
• 1 tablespoon kosher salt
• 1/4 cup minced fresh cilantro

1 Using a french-fry cutter, cut potatoes lengthwise into 1/3-inch by 1/3-inch strips. 2 Place in cold water to prevent oxidization and to wash out excess starch. 3 Blanch potatoes: Bring a large pot of water to boil; add potato strips; allow water to return to a full boil; cook 30 seconds more; drain. 4 Place on lined cookie sheet; hold refrigerated. Combine garlic, lime juice and salt in small dish; refrigerate 1 hour. 5 Remove potatoes from refrigerator. 6 Thoroughly pat dry. Deep-fry in 365ºF canola oil for 3 to 6 minutes, until crispy and golden brown. 7 Drain, then place in a stainless-steel bowl; reserve warm. 8 Stir cilantro into garlic mixture. Add to fries, tossing to coat. Serve in a paper cone. Source: Idaho Potato Commission