Its Friday! That means it's time for another Your Recipe- My Kitchen Post.
I have been making these Garlic Potato Fries from The Purple Foodie for quite a while now. Honestly, I don't know why I hadn't posted them sooner. I always make oven baked fries but I was looking for something a little different one day and I stumbled onto this recipe and now this is the only way I make oven fries. I veered from the original recipe by omitting the microwave as well as the parboiling step, you can check the original recipe for info on this. I also changed the garlic oil step a bit too - we are a garlic loving family so I had to make the most of the garlic. I love the addition of the cayenne - just be careful if you are feeding little ones. Enjoy!
What you need:
8 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8oz each), each cut into 12 wedges - I actually used about 5-6 Yukon Golds
3 tbsp cornstarch
1 1/2 tsp kosher salt
1 1/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper
What you do:
Preheat oven to 425 degrees. In a small saucepan add the oil and saute the garlic briefly, until fragrant. Add the potatoes and the garlic with the oil to a large bowl and toss to coat. Combine the corn starch, salt, pepper, garlic powder and cayenne in a small bowl then add to the potatoes tossing everything together. Arrange in a single layer on a baking sheet and bake until golden brown, about 30-40 minutes, turning once. Serve with ketchup, mayo, or my favorites chipotle mayo or a yummy Ravigote sauce.
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