Garlic Fries
This one is a definite keeper that came off of The Purple Foodie. I took these to a church function recently and they were gone quickly with several people asking me for the recipe afterwards. Delicious!
Ingredients:
8 garlic cloves, minced
6 Tbsp. extra virgin olive oil
3 russet potatoes, each cut into 12 wedges
3 Tbsp. cornstarch/cornflour
1 1/2 tsp. coars sea salt
1 1/2 tsp. freshly ground black pepper
1/2 tsp. garlic powder
1/4 tsp cayenne pepper
Directions:
Preheat oven to 440° F.
Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
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.
Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
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.
Ingredients:
8 garlic cloves, minced
6 Tbsp. extra virgin olive oil
3 russet potatoes, each cut into 12 wedges
3 Tbsp. cornstarch/cornflour
1 1/2 tsp. coars sea salt
1 1/2 tsp. freshly ground black pepper
1/2 tsp. garlic powder
1/4 tsp cayenne pepper
Directions:
Preheat oven to 440° F.
Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
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.
Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
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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