Baked Garlic Fries

 ***Recipe and picture by purplefoodie.com***

I was craving some good fries one night and decided I was going to make some baked fries to go with the chicken I was planning for dinner. I am trying to be healthy so I thought I would compromise and eat the fries but bake them. That's still healthy right?!? I immediately got onto Pinterst and found these lovely fries. They were so good and have been requested in my house each night! I went easy on the spice because my girls do not like spicy. I tried to take a picture after I tasted the fries and realized how good they were. I then found that everyone had gone for seconds and they were all on their messy plates with ketchup next to them. Not the pretty picture I had in mind, so I did not get around to taking my own picture. Hope your family enjoys these as much as mine did.


Garlic Baked Fries

 8 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8 oz. each) each cut into12 wedges
3 tbsp corn starch/corn flour
11/2 tsp coarse sea salt
11/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper

1. Preheat oven to 225°C/440° F.

2. Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.

3. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking dish, coating it well.

4. Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.

5. Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.

6. Arrange the potatoes in a single layer on the prepared pan and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.

7. Serve with ketchup, mayo or sour cream.

*You can boil the potatoes and then let them steam dry by laying them in a single layer on kitchen napkin. Proceeded with step 5. This would work with leftover baked potatoes as well. You would oil the pan and add the garlic to the seasoning mix. Also be gentle while coating the potatoes with seasoning.



Rosemary Potatoes

These potatoes are a perfect side to just about any dish and look fantastic. Okay, they taste great as well. My favorite thing about these potatoes though, is that they are sooooo easy and yet everyone thinks you were cooking all day! I decided to cook these with 20 minutes until dinner was served and had plenty of time! I love the microwave method and have switched up the spices many times...so good and so easy it is a new favorite. Hope you cook it up and fool your hubbies soon :)

Rosemary Potatoes

6 small red skinned potatoes, cleaned but not peeled
2T. extra virgin olive oil
1 t. chopped fresh rosemary (1/2 t. if using dried rosemary)
1/4 t. salt
1/8 t. black pepper

Pierce each potatoes a few times with a fork. Place the potatoes, in a single layer, in a microwave safe baking dish and cover with plastic wrap. Microwave on high until the potatoes are about half tender, about 5 minutes. Carefully remove the plastic wrap, it releases all the steam! Let the potatoes cool and cut them lengthwise into quarters.

Heat the oil and rosemary in a large skillet over med-high heat until the oil is hot. Add the potatoes. Cook, stirring occasionally, until crispy and golden brown, about 8 minutes. Season with salt and pepper and serve hot!