Heavy on the Garlic Baked Potato Fries

Adapted from Lottie + Doof and posted on purplefoodie. I have changed a few things to suit my taste. These are ridiculously good!

• Ready In: 55 mins
• Serves: 2

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 1⁄2 teaspoons coarse sea salt
• 1 1⁄2 teaspoons fresh ground black pepper
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon onion powder (optional)
• 1⁄4 teaspoon paprika (optional-you might even want to try smoked paprika)
• 1⁄8 teaspoon cayenne pepper (optional-to taste, original recipe said 1/4 tsp)
•  parsley, chopped to garnish (optional)

Directions

1. Preheat oven to 440° F.(225°C).
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. Lay on paper towel or napkin to dry.
5. Add the potatoes to the pan with the garlic mixture, add onion powder if using, and toss to coat.
6. Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
7. 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.
8. Sprinkle with chopped parsley.
9. Serve with ketchup, mayo or sour cream. I like to mix a little ketchup and mayo together, sometimes adding a touch of bbq sauce. Yum.