Crispy Garlicky Baked Fries

I do not have words to describe these fries. How do you describe fries that are not actually deep fried but baked, that induces guilt free eating? Potato wedges that are wonderfully crisp and golden? A batch that makes the kitchen aromatic and smelling of warmth and home-iness?  

I didn’t even get to take proper photos as my family pounced on them as soon as they were out of the oven! We ate them with tomato and red lentil soup and it became a meal all by itself.

Garlic infused olive oil is the best thing that has come out of my kitchen and this is what I used to give the potatoes the awesome flavor. Also, since I find using the microwave a little scary, I parboiled the potatoes, tossed them in garlic and oil and then baked them for 45 minutes. These will give you wedges that are crispy on the outside and really soft and moist on the inside. Just what fries are like!

Garlicky crispy baked fries

Adapted from Lottie and Doof

Ingredients

15 small garlic cloves, minced

6 tablespoons olive oil

3 russet potatoes (about 8oz each), each cut into 12 wedges

2 ½  tablespoons cornstarch / cornflour

2 teaspoon garlic sea salt (thank you, foodie!)

1 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

Method

1.Preheat oven to 475 F / 250 C. Combine the garlic and oil in a large bowl and cook until the garlic is fragrant, about 3 - 4 minutes. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to an aluminum foil coated baking sheet, tilting the sheet to coat.

2.Parboil the potatoes. Add the potatoes to the bowl with the remaining oil mixture and toss to coat.  Bake for 5 minutes.
                                                         OR

2.Add the potatoes to the bowl with the remaining oil 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, ½ teaspoon garlic powder (if not using garlic salt), 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 - 40 minutes. Serve.