Crispy Baked Potato Wedges

Another guilty pleasure of mine is french fries. Actually I crave potatoes in any shape or form. The crispier the better. Looking for a healthier way to feed my craving, led me to making baked fries. Now I am not claiming that you are going to get skinny eating these bad boys. But, they are a lot healthier than the traditional fries that are fried in loads of oil. Using a healthy oil, then baking, made them better than the fat filled ones I am used to. Hope you love them as much as I do!

Gluten Free Garlic Potato Wedges
Adapted from The Purple Foodie


8 garlic cloves, minced
6 tbsp extra virgin olive oil
4 russet potatoes each cut into 12 wedges
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
1 tsp garlic powder
1/4 tsp cayenne pepper


Preheat oven to 450° F.

Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking sheet, coating it well.
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.

Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes. Serve with your favorite dipping sauce!

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