Fresh Garlic..... Fresh Potatoes..... Delicious. For the "original" recipe, click here.
I had to make a couple of modifications because 1. I did not have any cayenne and 2. I wanted to try Kosher salt. And....I'm not unhappy with the result! The only thing I'd do different next time (and OH BABY will there be a next time!!) is that I'll either use larger potatoes, or cut them in thicker wedges. Ideally, these should be about the size of typical "jo-jo" potato wedges.
I added sour cream to the lineup because that was my original plan for dipping. I found later that ketchup was really the better option as the sweetness was the perfect contrast to the heavy garlic and salt flavors. Ironically, I don't usually eat fries with ketchup - usually I opt for mayo or sour cream when they've got other flavors with them.
If you hate chopping up garlic (particularly getting the skin off), here's a tip. With the clove still in it's skin, give it a good hard smash with the broad side of a nice fat chef's knife. This literally pops the skin off the clove with little need for you to touch it. Then get 'ta choppin'!!
I am in love with olive oil.... it does amazing things, especially when it comes to potatoes in the oven!! The recipe doesn't specify this, but heat the garlic & olive oil in the microwave for the minute listed...
Next, coat your baking sheet with the olive oil from the bowl - I found using a pastry brush worked well. However, my pastry brush now smells of garlic (even though I washed and washed and washed it)... Not entirely a bad thing though....
I rinsed the potatoes after I cut them up and then placed them in the bowl & tossed with the remaining garlic & oil:
After 'nuking them for a few minutes, they looked like the recipe says - translucent around the edges:
I added in the cornstarch, salt, pepper and garlic powder and then spread them out on the tray - being sure to sprinkle any remaining mix of the dry ingredients on top.
Remove to paper towels. All in all, really, really yummy... that is of course IF you like garlic fries.
Don't forget to turn them at least once during baking - the side in contact with the pan gets nicely browned!!