Sunday, January 1, 2012

Crispy French Fries for the Garlic Lover

Law Student Husband (LSH) and I love french fries. Our standby favorites are probably Arby's curly fries. One day over the summer we decided it was time for us to make our own fries, being grown-ups and all. We searched the web and found a few recipes. LSH tried one that attempted to duplicate Arby's but they were awful and fell apart! We tried another basic one and they were bland and mushy. Finally, I found this recipes on foodiewife-kitchen's blog A Feast for the Eyes. These fries were everything LSH and I were looking for; they were crispy, garlicky, and just a little bit spicy. Ever since the first time we made them, they have become a regular side dish. Please try them and enjoy them as much as we do! I plan to add pictures to this the next time I make these addicting things.
Edit: Pictures are added!

We'll start with the ingredients:
3 or so potatoes (we use russet) cut into fries or wedges (LSH always does this step because I fail at cutting even-sized pieces)
8 cloves of garlic, minced (We buy the pre-minced jars because we're lazy and it's still potent)
6 Tbsp olive oil
3 Tbsp corn starch
1 1/2 tsp sea salt
3/4 tsp ground black pepper
1/2 tsp garlic powder
1/4 - 1/2 tsp cayenne pepper (depending on how much spice you want; we like it spicy!)
Preheat the oven to 475° F

LSH cuts the fries so pretty :)

Start with putting the olive oil and the garlic in a large bowl. Microwave the bowl for about a minute. This is to infuse the oil with garlicky goodness. Once the oil is fragrant pour 5 Tbsp of the oil (leaving the garlic in the bowl) onto a large baking sheet.

Add the potatoes to the large bowl with the remaining oil and garlic.

Cover the bowl with plastic wrap and stick it in the microwave for about 5-7 minutes depending on how thick your wedges are. This step is key to the amazing texture of these fries.

While the potatoes are softening up in the garlic awesomeness, mix together the corn starch, salt, pepper, garlic powder, and cayenne in a small bowl.

Once the potatoes are done, let them cool slightly and then carefully toss them with the cornstarch mixture. Your goal is to coat each wedge in the powder. This is what gives them their satisfying crunch. When you see all the potatoes coated, place them on the oiled baking sheet. Place them so they are not touching to ensure crispyness. Once they are lined up so prettily, stick them in the oven on a middle rack. After about 15 minutes, take out the sizzling wedges and flip them. If you can't stand the temptation, snitch one now! They may not be super crispy, but they are still delicious. Stick them back into the oven for another 15 minutes or until they have reached the desired crispiness. 

Slide those suckers off the sheet onto a plate and hide them from others because you will not want to share! These are wonderful with no sauce, but if you must, ketchup is an OK option.

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1 comment:

  1. I may have to try the microwave. I've taken to boiling the potatoes first in acidulated/salted water and then roasting the potatoes in a wicked hot oven. This is was based on this french fry recipe

    which in all its glory is more trouble than its worth...