Garlic Fries
March 9th, 2011 PrintLeah Schapira is a food columnist for Ami Magazine where her column 350F appears bi-monthly within Whisk, Ami’s food magazine. For more of Leah’s recipes, visit Cook Kosher.
For true garlic lovers, the ultimate is garlic fries. While some fries taste good with ketchup, these deserve a better dip: like a light Caesar dressing. In a pinch, a good mayonnaise works well.
Ingredients:
3 lb Yukon Gold potatoes
1/3 cup olive oil
8 cloves garlic, crushed
6 Tbsp cornstarch
¾ Tbsp salt
½ tsp black pepper
¼ tsp chili powder
*For less kick, reduce the black pepper and chili powder.
Directions:
- Preheat oven to 425°F.
- Slice potatoes into evenly sized wedges. Soak them in very hot water for 10 minutes. Dry well.
- Toss potato wedges with garlic and oil. Add the cornstarch and spices and toss well until evenly distributed.
- Line 2 baking sheets with parchment paper. Spread out the potato wedges and bake for 40 minutes.
Yield: serves 4.
Photo by Dan Engongoro
