Garlic Steak Fries
8 garlic cloves, finely minced (preferrably through a garlic press)
6 tbsp extra virgin olive oil
3 russet potatoes, each cut into 8-12 wedges
3 tbsp cornstarch
1 1/2 tsp. kosher salt
1 1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
1/4 tsp cayenne pepper
8 garlic cloves, finely minced (preferrably through a garlic press)
6 tbsp extra virgin olive oil
3 russet potatoes, each cut into 8-12 wedges
3 tbsp cornstarch
1 1/2 tsp. kosher salt
1 1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
1/4 tsp cayenne pepper
Preheat oven to 450 degrees. Combine the garlic and oil in a large, microwave safe bowl; heat it in the microwave for 1-2 minutes (until the garlic becomes very fragrant). Transfer all but 1 Tbs of the oil (leaving the garlic in the bowl) to your baking dish (cookie sheet or 9x13 pan), coating it well. Add the potato wedges to the bowl and toss to coat w/ the garlic oil. Microwave on until the potatoes are translucent around the edges, 4 to 6 minutes, stirring halfway through.
Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat. Arrange the potatoes in a single layer in the prepared baking dish and bake, turning over once, until deep golden brown and crisp, about 30 mins.
No comments:
Post a Comment