Thursday, July 28, 2011

Garlic Potato Fries

When I get stuck on one of my many phone calls of clients ranting and raving and telling me that 
they want to sue their garbage can for attacking them
I let my mind wander over to
I am telling you this site is ADDICTING!!!
One day I saw these potatoes and realized I had all the ingredients I am going to make those for dinner.
My Boyfriend and I were fighting over the last piece!! 

I saw Purple Foodie on Pintrest and decided to share her recipe and the way I made it! 


8 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8oz each), each cut into 12 wedges
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper

Preheat oven to 225°C/440° F.

Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.

Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking dish, coating it well.

Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.

Combine the cornstarch, salt, pepper, garlic powder, and cayenne 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 once, until deep golden brown and crisp, 30 to 40 minutes.

Serve with ketchup, mayo or sour cream.

* TIP mine was taking too long to get crispy so after 30 minutes I got anxious and I broiled it the last 5 minutes and they were AWESOME!!!***

My Bowl with all the dry ingredients
*I added A LOT more cayenne bc I love spicy food*

Stirred in the Heated Potatoes with the Dry Ingredients

Placed them on the baking sheet
*Note don't put the Broccoli with it like I did it cooked WAY faster*

I always make sure Matt gets bigger portions, but I tried to fight him for the last potatoes
and I did win! 

**First picture was taken from Purple Food Please Check out her Great Blog**


  1. These look fantastic!!! Bookmarked this recipe!

    I am so happy you like the sauces for crab cakes. I love to place the cream on the bottom, top with crab cakes, and top with the butter sauce. They are delicious together! Let me know how you like them.

  2. Hello Ladies! What is not to love about garlic potatoes ~ Classic! Sounds just terrific. Thank you for your visits. I am trying my best to catch up and visit with my dear foodie friends. Blessings to you both. Catherine xo

  3. Hai Dear

    This looks have a lovely blog… You have so many wonderful recipes..I have bookmarked you blog and some recipe from that to try..Please check out my blog.I am having a Giveaway in my blog..Please check it out and partcipate in that..


  4. Come on who dosen't like french fries like this, they look awesome!!

  5. yay bookmarked!! i have all the ingredients too :D
    pinterest is way too addictive!

  6. Hot stuff! Those are some sexy looking garlic fries. Bookmarked and banked for this week :)

  7. Yup, Hubby and I would be fighting over these too. I'm an anything-potato fan so these are definitely up my alley. So, do you have mayo or sour cream on the side of your dish?

  8. Wow, looks so good! Since everyone loves potatoes in my house, and everyone's gonna eye the last piece, I'll just have to make a big batch then! Thanks for sharing!

  9. I put sour cream next to it!!! The second time I made it with sour cream and chopped up some green onions and served it that way!

  10. Hello chick's,
    First time to your space, I'm loving it. No doubt i'm following your blog.
    I will be very Delighited to find you in my followers list.
    Good Food Recipes
    Food Blog News

  11. Oh my!!! the fries looks so yummy!! thanks for sharing!

  12. I saw these on a link I followed to Purple Foodie also. I had these this weekend... OMG, they are amazing. I am making them again tonight with some changes. So so so good though.