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
Instructions
*Preheat oven to 450°F (232°C). Cut potatoes into ¼-inch thick strips and place in a large mixing bowl.
*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.
*After 30 minutes, if a crispier texture is desired, turn on broiler and bake an additional 3 to 4 minutes.
*While fries are baking, add cilantro, red wine vinegar, garlic and red pepper flakes to a food processor and process until finely chopped.
*Drizzle in olive oil and pulse until a sauce forms.
*Season to taste with salt and pepper.
*When fries are done baking, pour chimichurri sauce evenly over top and serve immediately.
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