Cilantro Chile Crunch Fries
- nonstick cooking spray
- 1 bunch fresh cilantro, stems removed
- 1 small clove garlic
- 1 (28-ounce) bag frozen potato wedges, preferably organic, thawed
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1-2 tablespoons CHILE CRUNCH
Preheat the oven to 450˚ F. Grease a baking sheet with nonstick cooking spray. Combine the cilantro and garlic in a food processor and process until combined.
Toss the potato wedges with the cilantro-garlic mixture and the olive oil, coating evenly. Spread the potatoes wedges onto the prepared baking sheet and bake for 20 minutes, flipping the potatoes after 10 minutes to crisp on the other side.
Season the potatoes with the salt, CHILE CRUNCH and serve.