Sunday, April 17, 2011

Glorious Garlic Fries

So lately its been pretty busy around my house.  With work, and life I've neglected to post! However, I promise I will now make it up to you with these delicious fries! What else did you think I was busy doing? Cleaning?

In my never ending exploration of the internet I have discovered many things, and many of those discoveries pale in comparison to these fries.  I adapted the recipe from Lottie + Doof (not a vegan blog, but still one of my favorites!). You can find the original recipe here, which uses a microwave, but since I have no microwave my instructions involve the oven.

So in the original recipe it says to cut the potatoes into wedges which I obviously didn't do.  I quickly cut them into the shapes you see above and they came out delightfully crispy, but they did stick to the pan slightly.  The second time I made them I used the mandolin with the fry cutting blade which cut fries about half as thick as my first attempt.  Both came out equally good, so its really just a matter of personal preference.

Glorious Garlic Fries
  • 10 garlic cloves, minced
  • 6 T. vegetable oil
  • 4-5 russet potatoes (about 8oz each)
  • 2 T. cornstarch
  • 1 1/2 t. salt (read notes at the bottom about this)
  • 3/4 t. freshly ground black pepper
  • 1 t. garlic powder
  • 1/4 t. cayenne pepper (or you can add more if you like them spicy)
1. Preheat the oven to 475 degrees Fahrenheit.

2. Wash the potatoes and cut to your preferences. In a large bowl combine the rest of the ingredients and mix to combine.  Add the potatoes and toss to coat.

3. Spread fries on two cookie sheets (the more crowded they are the less crispy they will be!) Toss remaining liquid. It's good to use some type of non-stick cookie sheets, but not required. Chunks of garlic sticking to the fries is a good thing.

4. Bake for 10-15 minutes, flip fries to brown other side, and then cook another 10-15 minutes until they reach a nice golden brown, or however brown you like them.  Keep in mind that not every fry will brown, and some may stay cream colored, variety is good. Enjoy!

These are so good you don't even need ketchup.  I love ketchup, but I love these fries more!

Fries on cookie sheet before baking
Notes: If you are having a lot of trouble with your fries sticking to the cookie sheet try these tricks.  You can soak the fries for an hour or so in plain water just after cutting, making sure to dry them before adding them to the garlic/oil mixture.You can also just dry them before putting them in the garlic mixture, or you can omit the salt from the mixture (salt draws out moisture= more sticking) and add it after the fries are done baking. You can also do all of the things listed above, but I lack patience and they don't stick very much to my cookie sheets.
This makes enough fries for two main courses or four sides.

1 comment:

  1. These fries are so good we had to make them twice last week. Mandoline usage ftw!