Baked Potato Julienned Fries wtih Herb and Cheese

2 Tbsp. fresh cilantro, chopped
1 Tbsp. garlic, minced
1/3 cup cotija cheese, finely grated
1/8 tsp. cayenne pepper, or to taste
1 Tbsp. olive oil
2-9 oz russet potatoes, peeled and cut lengthwise into 1/8” thick slices and again into 1/8” wide strips, set aside in a bowl of cold water
coarse sea salt
pepper, freshly cracked

Preheat oven to 375°F.

Stir together cilantro, garlic, cheese, cayenne, salt and pepper in a medium bowl; set aside.

Brush a rimmed baking sheet with the olive oil; set aside.

Wash the potatoes and pat with a paper towel to dry. Add potatoes to the bowl with the cheese and herb mixture.  Toss well to coat.

Arrange potatoes in a single layer on the prepared baking sheet.

Bake for 20 minutes, flip potatoes and cook until golden brown, about 20 minutes more.

Serve with homemade mayonnaise.