How to Make Burmese Fries

Peel and cut potatoes into thin strips.

Soak potato strips in cold water for 30 minutes to remove excess starch.

Drain and pat potatoes dry with a towel.

Heat vegetable oil in a deep fryer or large pot to 350°F.

Fry potato strips in batches until golden brown, about 5-7 minutes.

Remove fries and drain on paper towels.

In a bowl, combine coriander, cumin, turmeric, salt, black pepper, and chili powder.

While fries are hot, sprinkle spice mixture over them and toss to coat evenly.

Finely chop garlic and onion.

In a small pan, sauté garlic and onion in a bit of oil until fragrant.

Drizzle sautéed garlic and onion over the fries.

Squeeze fresh lime juice over the fries.

Garnish with chopped cilantro, green onions, and crushed peanuts.

Serve immediately while hot.

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