Wednesday, July 7, 2010

Garlicky Baked Fries

I saw this recipe over at Purple Foddie it is by far my most favorite way for making potatoes as of now. The potatoes are crunchy on the outside but soft and pillowy on the inside. Full of flavor and incredibly easy to make, I have a hard time not eating a whole batch of these myself. Who would of thought that cornstarch would make such a difference?

I know the pictures aren't all too spectacular, but I promise these potatoes are super delicious. Since I had some issues with the garlic burning, I now only throw a clove in to flavor the oil and use garlic powder on the potatoes. It's not as nice as the fresh garlic, but you also don't have to worry about eating a bitter piece of burnt garlic.

Also, make sure all of your potatoes are flesh side (as in not the peel side) down when you put them in the oven to ensure proper browning.

Would I make this again? Already have!

Garlicky Baked Fries


8 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8oz each), each cut into 12 wedges
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper


Preheat oven to 225°C/440° F.

1. Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.

2. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking dish, coating it well. Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.

3. Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.

4. Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.

Serve with ketchup, mayo or sour cream.


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