Let me start by saying that I love the internet when it come to searching for new recipes and inspiration. Not all recipes out there are great, but I do learn something each time I am introduced to a new site via some of my "go to" trusted food and cooking sources.
This potato recipe is a perfect example.
This week was a particularly good week for finding new things that everyone in my family will eat and ask for again. The first being this recipe for slow roasted potatoes from The Slow Roasted Italian via food gawker.
The genius in the recipe is two fold. First, the potatoes are par-cooked in the microwave for 4 to 5 minutes before tossing them in the secret ingredient: cornstarch. There are only 6 Tbsp. of olive oil in the whole recipe and the end result is crispy delicousness.
This recipe does not disapoint. I made only a few changes. First, I omitted the fresh garlic/oil step as I find that fresh garlic gets burnt in the oven at high temperatures and then has a bitter after taste.
Dehydrated Garlic works really well. I do not recommend garlic POWDER as a substitute. In case you have'nt noticed by now, I NEVER recommend garlic powder. I really do not like garlic powder. Regular granulated garlic will work just fine. Second, I added some paprika and thyme. Next I am going to try this same technique with sweet potatoes! Stay tuned…
Garlicky Oven Baked Potato Fries
Adapted from The Slow Roasted Italian
1 1/2 pounds russet potatoes, cut into fairly consistent thin wedges
1 tsp. freeze dried scallions
1 1/2 tsp. sea salt
1 1/2 tsp freshly grated black pepper
1/2 to full tsp. granulated garlic
(depending on how garlicky you like them. I like it at 3/4 tsp.)
1/2 tsp. dried thyme
1/4 tsp. paprika
6 Tbsp. olive oil
1/4 cup. cornstarch
1/8 cup freshly grated parmesan
(optional, added at the end of cooking)
Cut the potatoes and place them into a large bowl suitable for a microwave. Cover with plastic wrap and place the bowl in the microwave and cook on high heat for 4 to 5 minutes. The potatoes should look slightly translucent. Preheat your oven to 440 degrees. Convection works really well on this recipe.
Remove the plastic warp and scatter the potatoes onto a cookie sheet. Sprinkle the aromatics and drizzle the oil over the potatoes. Use a sifter to sprinkle the cornstarch over the potatoes, toss to coat and then add remaining cornstarch. Spread the seasoned potatoes out evenly over the cookie sheet.
Place in the overn and cook for 30 to 40 minutes or until golden brown. You can add the parmesan during the last bit of cooking, toss to coat and the cook for about 2 minutes.