Ingredients

• 2 lbs Potatoes (Russet or Yukon Gold type)
• 4 cups Vegetable oil (for frying)
• 2 tablespoons Extra virgin olive oil
• 4-5 cloves Garlic, finely minced
• 1/2 cup Fresh cilantro, chopped
• 1 piece Fresh red chili (e.g., serrano), seeded and minced
• 3 tablespoons Fresh lemon juice
• to taste Salt
• to taste Freshly ground black pepper

Instructions

1. 1

   Peel the potatoes and cut them into 3/4-inch (2 cm) cubes. Rinse them with cold water and dry them very thoroughly with a clean towel.

2. 2

   In a large deep fryer or heavy-bottomed pot, heat the vegetable oil to 340-350°F (170-175°C). Fry the potatoes in several small batches until golden and crispy.

3. 3

   Remove the fried potatoes with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Season lightly with salt.

4. 4

   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chili, then sauté for 1 to 2 minutes until the garlic is fragrant but not browned.

5. 5

   Add the fried potatoes to the skillet. Stir in the chopped fresh cilantro, lemon juice, and adjust salt and pepper to taste.

6. 6

   Gently mix all ingredients for 2-3 minutes to coat the potatoes well and allow the flavors to combine.

7. 7

   Serve immediately as a warm side dish.