French Fries with Chipolte Peppers

Preheat oven to 425 degrees F.

Cut potatoes lengthwise into slices that are 1/3-inch thick and then cut each slice into 1/3-inch thick strips. Dry the potatoes between two paper towels. In a large bowl, combine the potatoes, 1 1/2 tablespoons olive oil, and the kosher salt. Lay the potatoes on a baking sheet lined with parchment paper, spread into a single layer.

Bake until the potatoes are golden brown, about 20 minutes, turning the potatoes every 10 minutes.

Heat the remaining 1/2 teaspoon olive in a small nonstick skillet set over medium heat. Add garlic and chipolte peppers and cook until fragrant, about 1 minute. Do not burn the garlic.
Toss potatoes with garlic, peppers, and cilantro. Season with additional salt, if needed.