These aren't the fastest things you'll ever make in the kitchen, but trust me when I say these are amazing and wonderfully crispy. I've tried oven-baked fries before that tasted fine but they never had that satisfying crunch like that of a deep golden browned french fry. These have that crunch - plus grated cheese and garlic oil... all from the oven.
The secret? Soaking the potatoes in a bit of cold salted water to remove the starch and dry them out before they hit the oven. My family gobbled them up. Next time, I'm doubling the recipe.
Recipe adapted from Purple Foodie.
- 8 garlic cloves, minced
- 6 tbsp extra virgin olive oil
- 3 russet potatoes (about 8oz each)
- 3 tbsp cornstarch/cornflour
- 1 1/2 tsp coarse sea salt
- 1 1/2 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1/4 tsp cayenne pepper
- freshly shaved parmesan
- chopped parsley for garnish
- Preheat oven to 440° F.
- Parboil the potatoes about 5 minutes until you can stick a fork in them (potato should still be fairly firm).
- Remove potatoes, let cool for a while.
- Combine the garlic and oil in a large bowl, warming it in a pan over the stove until the garlic is fragrant, about 1 minute.
- Transfer 1-2 tablespoons of the oil (leaving the garlic in the bowl) to 1 or 2 foil lined baking sheets, coating it well. I also sprayed the foil lined baking sheets with some non stick spray just to be safe.
- Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Set aside. (I may have added in more garlic powder since I love garlic, so don't afraid to be liberal with that!)
- Cut cooled potatoes into wedges. Don't worry if some of the spud's skin comes loose.
- Secret to making crispy oven fries - do not skip this step! Rinse wedges two or three times in cold water. Then soak the potatoes in ice water with 1-2 Tbs of salt for 5 minutes or so.
- Remove wedges and thoroughly pat dry with a towel as much as you can.
- Toss wedges in the garlic oil and then the garlic powder mixture to coat.
- Place wedges in a single layer on prepared baking sheets. Make sure you don't place them too close together or the potatoes will steam. Use another baking sheet if you need to.
- Sprinkle any remaining garlic powder mixture left over from the bowl to the top of the wedges. The clumpier the better.
- Shave fresh parmesan to the top of the wedges, as well as parsley if you wish.
- Bake in the oven turning once, until deep golden brown and crisp, about 40-45 minutes. Keep an eye on them in the oven and don't be afraid to remove earlier or keep in the oven for longer depending on how crispy you prefer them.
- Remove from oven, taste and season with a dash of fresh shaved parmesan or even truffle salt (I love my truffle salt from Dean & Deluca).
- Serve with ketchup or garlic aioli!