Ingredients

• 1.5 lbs (700g) Yukon Gold or red potatoes, cut into thick wedges
• 2 tbsp olive oil
• 4 garlic cloves, finely minced
• 1–2 tsp crushed red pepper flakes (adjust to your heat preference)
• 1 tbsp fresh lemon juice
• ¼ cup fresh cilantro, finely chopped
• ½ tsp sea salt
• Optional: pinch of sumac or smoked paprika for depth

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
Parboil potato wedges in salted water for 6–7 min until just tender. Drain well and pat very dry.
In a large bowl, combine olive oil, garlic, red pepper flakes, salt, and optional spice. Toss potatoes until evenly coated.
Spread wedges in a single layer on the sheet. Roast 25–30 min, flipping halfway, until deeply golden and crisp.
Transfer hot fries to a bowl. Drizzle with lemon juice and toss with fresh cilantro. Serve immediately.