I’ve made these fries twice now. The first time I eliminated the cayenne pepper and they were AWESOME. The second time I forgot to eliminate the cayenne pepper and instead cut it in half so they were a little bit too hot for us. But if you like spicy, go for it. I’ll be marking out the cayenne pepper on my recipe card!
These fries do take a little bit of effort to make but once you’ve done it once, they’re a lot easier. And they are so worth it! I’ve tried several different baked fries recipes and this is by far the best.
- 8 garlic cloves, minced
- 6 tablespoons extra virgin olive oil (any olive oil is fine)
- 3 russet potatoes (about 8 ounces each), cut into 12 wedges
- 3 tablespoons cornstarch
- 1-1/2 teaspoons coarse sea salt
- 1-1/2 teaspoons ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (I omit)
Preheat oven to 440 degrees.
Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
Transfer the oil (leaving the garlic in the bowl) to a cookie sheet (with sides), coating the pan well.
Add the potatoes to the bowl with the garlic 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 (I always forget to do this).
Combine the cornstarch, salt, pepper, garlic powder and cayenne (remember the cayenne does make it hot) 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.