Ingredients:
6 garlic cloves, minced
6 tablespoons vegetable oil
3 russet potatoes (about 8 ounces each), each cut into 12 wedges
* Be sure to use potatoes of similar size and cut them into even wedges so that all of the pieces cook at the same rate.
2 tablespoon cornstarch
1 1/2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon garlic powder
1. Adjust the oven rack to the lowest position and heat the oven to 475 degrees. Combine the garlic and the 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.
2. Add the potatoes to the bowl with the remaining oil mixture to coat. Wrap tightly with plastic wrap and microwave on high until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through the cooking.
3. 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 prepared baking sheet and bake, turning them once, until deep golden brown and crisp. 30 to 40 minutes. Serve
6 garlic cloves, minced
6 tablespoons vegetable oil
3 russet potatoes (about 8 ounces each), each cut into 12 wedges
* Be sure to use potatoes of similar size and cut them into even wedges so that all of the pieces cook at the same rate.
2 tablespoon cornstarch
1 1/2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon garlic powder
1. Adjust the oven rack to the lowest position and heat the oven to 475 degrees. Combine the garlic and the 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.
2. Add the potatoes to the bowl with the remaining oil mixture to coat. Wrap tightly with plastic wrap and microwave on high until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through the cooking.
3. 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 prepared baking sheet and bake, turning them once, until deep golden brown and crisp. 30 to 40 minutes. Serve
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