A favorite side dish for my family (I first tried the recipe from Pinterest at The Purple Foodie), my kids really disliked the cornstarch and found it too breaded... So, I stuck with my original baked potato wedge recipe, but added more olive oil, garlic and sea salt for a new twist. I hope your family likes it as much as mine...We Love Garlic! I must admit while this is a non-processed recipe that is baked not fried, it may not be the healthiest selection for a side dish. It's a guilty pleasure of mine without the guilt I would feel if I ate fast food french fries.
- 6 garlic cloves, minced
- 6 tbsp extra virgin olive oil
- 6-7 russet potatoes (about 8oz each), each cut into 6-12 wedges
- 1 1/2 tsp coarse sea salt
- 1 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- Organic Ketchup
Combine the garlic, salt, pepper, garlic powder, cayenne pepper and oil in a large bowl. Add the potatoes to the bowl with the garlic mixture and toss well to coat. Arrange the potatoes in a single layer on a greased baking sheet and bake, turning once, until golden brown and crisp, 30 to 40 minutes. Sometimes, to bake even faster, I switch the oven to broil and cook under the broiler at the highest temperature for 15-20 minutes rather than waiting the extra 20-30 minutes at 425° F.
Serve with ketchup, mayo or sour cream. My family's favorite is ketchup and mayo mixed together as a dipping sauce. The main dish is the French Dip with Au Jus.