I love a good french fry. These were so tender in the middle and crisp on the outside – just what a fry should be. The whole fam loved these. And I’m thinking about just keeping garlic olive oil on hand now…so clever.
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
Preheat panggangan to 440° F. Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute (I actually just combined the oil and garlic in the morning, covered it and let it sit all day). Add the potatoes to the garlic mixture and toss to coat. Place in a 8×8 baking dish. 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 and garlic powder 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.