baked fries

i adore homemade fries.  i usually just cut some russet potatoes into wedges, toss with olive oil, sprinkle with sea salt, and bake until almost bunrt to enusre they will be crispy.  however, this recipe produces amazingly crispy and garlicky fries that don't require charred edges from overbaking to be perfect.  i ate a whole plateful last night alongside a crispy salad with a homemade dijon vingarette and i didn't even need any ketchup!  however you decide to serve them, i think you will be pleasesd.

garlicky oven fries (adapted from a Lottie and Doof recipe)

• 6 tablespoons vegetable oil
• 3 russet potatoes, each cut into 8 wedges
• 2 tablespoons cornstarch
• 1 teaspoon sea salt
• 1 teaspoon six-pepper mix 
• 1/2 teaspoon garlic salt
• 6 garlic cloves, minced

preheat oven to 475° F.  combine the garlic and oil in a large bowl and microwave until the garlic is fragrant, about 45 seconds.  transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to a rimmed baking sheet, tilting the sheet to coat evenly.

add the potatoes to the bowl with the remaining oil and garlic mixture and toss to coat.  wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, about 3 minutes. 

combine the cornstarch, salt, pepper, and garlic salt 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, approximately 40 minutes.  enjoy.