Sesame Sriracha Fries w/ Jalapeno Cream
Ingredients
- 6 medium russet potatoes (select ones that are longer and wider)
- ¼ cup canola oil
- 2 Tablespoons sriracha
- 2 Tablespoons light brown sugar
- 2 Tablespoons white sesame seeds
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 2 teaspoons kosher salt
- 16 oz sour cream
- 1 large lime, juiced
- 1 large clove garlic, minced
- 1/3 cup cilantro, finely chopped
- 3 green onions, sliced
- 3 Tablespoons pickled jalapeños, drained and minced
- 2 teaspoons kosher salt
Directions
Preheat oven to 425°. Line two large baking sheets with parchment paper and set aside.
Rinse and scrub potatoes and then pat dry with a paper towel. Cut each potato in half lengthwise, then place each half on its side and make a second lengthwise cut. Stack the two cut pieces and make three additional lengthwise cuts to create six fries from each half of the potato. Place cut potatoes into a large mixing bowl.
Drizzle fries with oil, sriracha, brown sugar, sesame seeds, remaining spices and salt. With your hands, mix and completely coat all the fries and divide them amongst the two baking sheets, cut sides down. Be careful not to crowd them onto the pan to allow for even roasting.
Place in the oven for 17 minutes. Remove from the oven and then using a large spatula, flip the fries to continue roasting for another 17 minutes.
While the fries are roasting, prepare the jalapeño cream. Whisk sour cream with the lime, minced garlic, cilantro, scallions, pickled jalapeño and salt.
Remove fries from oven and place onto a large platter alongside a bowl of jalapeño cream. Serve immediately.
