Potatoes, cut into wedges, soaked in garlic oil, sprinkled with spices and baked. Simple as that.
Crunchy on the outside and soft on the inside, these bite-sized potato wedges are a great finger food. They can be served with basically any dip you want, and they can be easily reheated. They’re also super cheap and make a lot.
I adapted this recipe from The Purple Foodie, but I ran into a few problems. First of all, the corn starch coating on the outside of the potatoes seemed to make them a little dry or grainy at the end of the baking process. I cut down the corn starch, cut out the step with the microwave completely and changed the size of potato used. I also took out the garlic powder since there was already lots of garlic soaked into the oil used.
Makes roughly 50 wedges
- 6-8 cloves garlic, minced
- 6 tbsp. extra virgin olive oil
- 12 mini potatoes, washed and quartered
- 1 tbsp. corn starch
- 1 1/2 tsp. sea salt
- 1 1/2 tsp. ground black pepper
- 1/2 tsp. cayenne pepper
- 1 tsp. lemon-pepper seasoning (optional)
Preheat oven to 400 degrees F.
Mix garlic and olive oil together in a large bowl. Allow to sit for a few minutes, stirring once or twice so the oil absorbs some of the flavour. Spoon out some of the oil, leaving the garlic in the bowl, and drizzle over a baking sheet until well coated.
Mix corn starch, sea salt, black pepper, cayenne pepper and lemon-pepper seasoning in a bowl. Set aside.
Place potatoes in the same bowl, and toss so the leftover garlic/oil coats wedges well. Allow to sit, tossing once more, coating potatoes completely. Pour potatoes over baking sheet (along with remaining garlic and oil from bowl) and bake for 5 minutes. Remove potatoes from oven and place back in bowl. Sprinkle with corn starch mixture and toss until evenly coated. Return wedges to baking sheet, and bake for 40-45 minutes until golden brown and crispy, turning once. Serve hot with your favourite dipping sauce and enjoy!