Heavy on the Garlic Baked Potato Fries Recipe

Name: Heavy on the Garlic Baked Potato Fries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 garlic cloves, minced; 5 -6 tablespoons olive oil (or use grapeseed oil or soy oil, they have a higher smoke point); 3 potatoes, each cut into 12-16 wedges (about 8oz each-use any potato you want, russet, yukon or red are good); 3 tablespoons cornstarch (also called corn flour, or use flour but cornstarch is better); 1 ½ teaspoons coarse sea salt; 1 ½ teaspoons fresh ground black pepper; ½ teaspoon garlic powder; ¼ teaspoon onion powder (optional); ¼ teaspoon paprika (optional-you might even want to try smoked paprika); ⅛ teaspoon cayenne pepper (optional-to taste, original recipe said 1/4 tsp); parsley, chopped to garnish (optional)

Servings: persons

10 garlic cloves, minced
5 -6 tablespoons olive oil (or use grapeseed oil or soy oil, they have a higher smoke point)
3 potatoes, each cut into 12-16 wedges (about 8oz each-use any potato you want, russet, yukon or red are good)
3 tablespoons cornstarch (also called corn flour, or use flour but cornstarch is better)
1 ½ teaspoons coarse sea salt
1 ½ teaspoons fresh ground black pepper
½ teaspoon garlic powder
¼ teaspoon onion powder (optional)
¼ teaspoon paprika (optional-you might even want to try smoked paprika)
⅛ teaspoon cayenne pepper (optional-to taste, original recipe said 1/4 tsp)
parsley, chopped to garnish (optional)

1
Preheat oven to 440 F.(225C).
2
Combine the garlic and oil in a small pan, warming it on medium heat until the garlic is fragrant, about 1 minute.
3
Transfer 5 tablespoons of the garlic infused oil (leaving the garlic in the pan) to the baking sheet, coating it well.
4
Cut the fries into wedges and drop them into simmering water(you can throw in a few garlic cloves to impart more flavor) for about 5 or 6 minutes.
5
Lay on paper towel or napkin to dry.
6
Add the potatoes to the pan with the garlic mixture, add onion powder if using, and toss to coat.
7
Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl.
8
Sprinkle over the hot potatoes and toss well to coat.
9
Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.
10
Sprinkle with chopped parsley.
11
Serve with ketchup, mayo or sour cream.
12
I like to mix a little ketchup and mayo together, sometimes adding a touch of bbq sauce.
13
Yum.

1581

kcal

Calories

125

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 garlic cloves, minced, 5 -6 tablespoons olive oil (or use grapeseed oil or soy oil, they have a higher smoke point), 3 potatoes, each cut into 12-16 wedges (about 8oz each-use any potato you want, russet, yukon or red are good), 3 tablespoons cornstarch (also called corn flour, or use flour but cornstarch is better), and more.

Yes, Heavy on the Garlic Baked Potato Fries falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Heavy on the Garlic Baked Potato Fries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions