Crispy-crunchy on the outside, soft and flakey on the inside – this is what every great fry often must be. The husband eagerly finishes a whole plateful of these when I make them. Which in my life, is the real world version of a slam dunk/touchdown/home run/ace/strike/some other sports victory analogy. Really, these are known as everyone’s favorite fries. Honestly I just think they’re photogenic too, but they taste even better than they look.
EVERYONE’S FAVORITE FRIES
Serves 3-4
6 cloves garlic, minced
3 tablespoons olive oil
3 russet potatoes, sliced
2 tablespoons corn starch
2 teaspoons salt
2 teaspoons pepper
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flake
Preheat oven to 450 degrees. Microwave garlic and olive oil in a bowl for 1 minute. Add potatoes to bowl and toss to coat.
Cover with plastic wrap and microwave for 2 and 1/2 minutes. Toss fries and microwave for 2 and 1/2 more minutes. Meanwhile, stir together corn starch, salt, pepper, garlic powder, and red pepper flake.
Toss fries in seasoning and arrange in a single layer on a parchment-lined baking sheet.
Bake for 30-35 minutes, flipping fries halfway through bake time.
- 6 cloves garlic, minced
- 3 tablespoons olive oil
- 3 russet potatoes, sliced
- 2 tablespoons corn starch
- 2 teaspoons salt
- 2 teaspoons pepper
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flake
- Preheat oven to 450 degrees.
- Microwave garlic and olive oil in a bowl for 1 minute. Add potatoes to bowl and toss to coat.
- Cover with plastic wrap and microwave for 2 and ½ minutes. Toss fries and microwave for 2 and ½ more minutes.
- Meanwhile, stir together corn starch, salt, pepper, garlic powder, and red pepper flake.
- Toss fries in seasoning and arrange in a single layer on a parchment-lined baking sheet.
- Bake for 30-35 minutes, flipping fries halfway through bake time.
Adapted from Cook’s Illustrated.