Food My Muse

0 First, cut the ends off the potatoes and cut into 1/2 inch slices. Shape those like a triangle by slicing the sides. Save those pieces for a soup or mashed potatoes.
1 Secondly, place 2 chopsticks on a wet paper towel (so they don’t move), and place the potato in between the sticks and make horizontal slices on one side. Then, flip and make diagonal lines on the other side. The chopsticks will ensure you don’t cut all the way through.
2 Soak in boiling water for 25 minutes to reduce starches and make them crispier.
3 Melt the butter, add in the olive oil, some salt and infuse it with the smashed garlic while the potatoes soak.
4 Then, mix the spices in a bowl and add salt to taste.
5 Drain potatoes and pat dry extremely well.
6 Brush some of the butter mixture into a baking sheet and place the potatoes on it. Then, brush more butter on them.
7 Bake at 425F for 30 minutes, flip them and bake another 15-25 minutes or until super crispy.
8 Lastly, roll them around in the spice mixture while hot and top with guac and cilantro.