Categories: Sides
Ingredients
- 8 garlic cloves, minced
- 6 tbsp extra virgin olive oil
- 1 1/2 pounds russet potatoes, cut into wedges
- 4 tbsp cornstarch/cornflour
- 1 1/2 tsp coarse sea salt
- 1 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
Directions
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Preheat oven to 440° F.
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Combine the garlic and oil in a large bowl, warming it in the microwave 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.
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Add the potatoes to the bowl with the garlic mixture and toss to coat.
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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.
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Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
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Arrange the potatoes in a single layer on the prepared baking sheet.
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Bake, turning once, until deep golden brown and crisp, 30 to 40 minutes. Serve with your favorite condiment.