My mom makes really delicious oven fries at home that are really simple: just olive oil, salt, pepper, granulated garlic and paprika.
Those are good.
These are better.
These are a world away from any oven fries you've ever had.
Don't balk at the 8 cloves of garlic. Bask in it. Rejoice because of the beauty that is garlic.
I found the original recipe for this on foodgawker.com which I highly recommend if you are desirous of attaining a food boner in class and moaning audibly so that everyone can hear you. It is the most sophisticated form of torture I know.
Anyway, the original recipe was a lot harder and had way too many finicky steps so I cut out a lot and changed the recipe itself pretty substantially. I made these to go with the meatloaf and they were a fantastic side dish. I fully intend to make them again, mostly because they don't sell singular potatoes at the grocery store we went to and now there are plus or minus 15 potatoes sitting in our cupboard waiting to be used. So get ready for potato (patata) palooza in the very near future.
But without further ado...world's best garlic oven fries.
Ingredients:
3 medium sized russet potatoes, cut into quarters length-wise (so they're fry-shaped)
8 cloves of garlic, minced
5-6 tbs. extra virgin olive oil
3 tbs. bread crumbs
Kosher salt
Fresh cracked black pepper
1/2 tsp. garlic powder
1. In a large mixing bowl, combine the olive oil and the minced garlic and microwave on high for 1 to 2 minutes, until oil is warm and garlic is fragrant.
2. Add the sliced potatoes to the bowl and toss to coat thoroughly; use your hands if you want to or a spoon if you prefer not to smell like an Italian restaurant for the next week
3. Cover the bowl tightly with saran wrap and microwave again on high for about 5 or 6 minutes to steam the potatoes until they are translucent around the edges. At 3 minutes, shake the bowl around to redistribute.
4. Get a large baking sheet with a high rim and dump the whole bowl on there. Make sure the bottom of the pan is well coated in the olive oil and arrange the potatoes so that they aren't touching each other.
5. In a small bowl, combine the bread crumbs, kosher salt, cracked black pepper and garlic powder and whisk lightly. Sprinkle evenly over the potato wedges.
6. Bake for 30-40 minutes at 225 Celsius/440 Fahrenheit until golden brown and crunchy. Serve with ketchup, BBQ sauce, ambrosia, you name it. If you happen to be in the North Shore, these would be dank with the ranch dressing from Player's Grill in Highland Park.
I found the original recipe for this on foodgawker.com which I highly recommend if you are desirous of attaining a food boner in class and moaning audibly so that everyone can hear you. It is the most sophisticated form of torture I know.
Anyway, the original recipe was a lot harder and had way too many finicky steps so I cut out a lot and changed the recipe itself pretty substantially. I made these to go with the meatloaf and they were a fantastic side dish. I fully intend to make them again, mostly because they don't sell singular potatoes at the grocery store we went to and now there are plus or minus 15 potatoes sitting in our cupboard waiting to be used. So get ready for potato (patata) palooza in the very near future.
But without further ado...world's best garlic oven fries.
Ingredients:
3 medium sized russet potatoes, cut into quarters length-wise (so they're fry-shaped)
8 cloves of garlic, minced
5-6 tbs. extra virgin olive oil
3 tbs. bread crumbs
Kosher salt
Fresh cracked black pepper
1/2 tsp. garlic powder
1. In a large mixing bowl, combine the olive oil and the minced garlic and microwave on high for 1 to 2 minutes, until oil is warm and garlic is fragrant.
3. Cover the bowl tightly with saran wrap and microwave again on high for about 5 or 6 minutes to steam the potatoes until they are translucent around the edges. At 3 minutes, shake the bowl around to redistribute.
4. Get a large baking sheet with a high rim and dump the whole bowl on there. Make sure the bottom of the pan is well coated in the olive oil and arrange the potatoes so that they aren't touching each other.
5. In a small bowl, combine the bread crumbs, kosher salt, cracked black pepper and garlic powder and whisk lightly. Sprinkle evenly over the potato wedges.
6. Bake for 30-40 minutes at 225 Celsius/440 Fahrenheit until golden brown and crunchy. Serve with ketchup, BBQ sauce, ambrosia, you name it. If you happen to be in the North Shore, these would be dank with the ranch dressing from Player's Grill in Highland Park.
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