Baked Mexican Street Fries with Cilantro Lime Salsa Verde Ranch

• Vegetarian

• Produce

  • 1 bunch Cilantro, fresh
  • 1 tsp Garlic powder
  • 1/2 Lime, squeezed
  • 1 tbsp Onion powder
  • 3 lb Russet potatoes

• Condiments

  • 2 cups Ranch dressing
  • 1/2 cup Salsa verde

• Baking & Spices

  • 1 tsp All-purpose flour
  • 1 tbsp Chili powder
  • 1 tbsp Seasoned salt
  • 1 tsp White sugar

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1 tbsp Cumin

Found on dixiechikcooks.com

Ingredients

• 1 tbsp seasoned salt
• 1 tbsp cumin
• 1 tbsp chili powder
• 1 tbsp onion powder
• 1 tsp garlic powder
• 1 tsp white sugar
• 1 tsp all purpose flour
• 3 lbs. Russet potatoes, washed and sliced into thin french fries
• Olive oil
• 2 cups Ranch dressing
• 1/2 cup salsa verde
• 1 bunch fresh Cilantro
• 1/2 lime, squeezed

Directions

• Preheat oven to 450.
• Combine the salt through flour and put in a sealed container.
• Drizzle the fries with olive oil and 2 tbsp of seasoning, tossing with tongs to combine. Add more seasoning if needed.
• Bake for 25-30 minutes, turning halfway through, until golden brown.
• Combine all ingredients in a food processor, adding more of each ingredient if needed as you taste.