Using a french-fry cutter, cut potatoes lengthwise into 1/3 X 1/3-inch strips.

 Place in cold water to prevent oxidization and to wash out excess starch.

 Blanch potatoes: Bring a large pot of water to boil; add potato strips; allow water to return to a full boil; cook 30 seconds more; drain.

 Place potatoes on lined cookie sheet; hold refrigerated. Combine garlic, lime juice and salt in small dish; refrigerate 1 hour.

 Remove potatoes from refrigerator Thoroughly pat dry and deep-fry in 365ºF canola oil for 3 to 6 minutes, until crispy and golden brown.

 Drain, then place in a stainless-steel bowl; reserve warm.

 Stir cilantro into garlic mixture. Add to fries, tossing to coat. Serve in a paper cone.

Source: Idaho Potato Commission