When my sister-in-law Lisa orders french fries, she has a screening process for them. She makes 2 piles - the edibles and the rejects. I'm still not quite sure what makes them rejects (I've never met a fry I didn't like), but she lets us eat her rejects, so I'm not complaining.
If I were to choose my favorite fries, they would definitely be the crispy, crunchy ones. So it was my lucky day when I came across this recipe that produces ALL crispy and crunchy fries - that are laced with garlic no less!
Yet again, I'm singing praises for America's Test Kitchen. They get it right every.single.time. I was a little reluctant to steam the potato wedges in the microwave, but hey - ATK says to do it, I will do it. I also thought it was kind of weird to cook the fries on the lowest oven rack - but once again, I did it. And it produced the crispiest, crunchiest, crustiest fries!
Just a few more notes - I don't have a garlic press (I could have sworn I had one, but it was no where to be found...), so I used my mini prep food processor to mince the garlic. Also, the recipe says to be sure to cut the potatoes into similar sized wedges to ensure even cooking. I cut each potato in half length-wise, then cut each half into 4 wedges. Since my potatoes were all about the same size to begin with, this produced wedges that were roughly the same size.
I guess that's it - enjoy!
Garlicky Oven Fries
The Best of America's Test Kitchen
- 6 cloves garlic, minced
- 6 tablespoons oil
- 3 russet potatoes (about 8 oz each), each cut into wedges
- 2 Tablespoons cornstarch
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon pepper
- 1/2 teaspoon garlic powder
Combine the garlic and oil in a large bowl and microwave until the garlic is fragrant, about 1 minute. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to a rimmed baking sheet, tilting the sheet to coat.
Add the potatoes to the bowl with remaining oil mixture and toss to coat. Wrap tightly with plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3-6 minutes, shaking the bowl every 2 minutes to redistribute the potatoes.
Combine the cornstarch, salt, pepper, and garlic powder in a small bowl. Sprinkle over the hot potatoes and toss well to coat. Arrange the potatoes in a single layer on the baking sheet and bake, turning them once, until deep golden brown and crisp, 30-40 minutes. Serve.