During the icy grips of a Midwestern winter, a person needs comfort food. The end of January usually conjurs up dreams of warm soup, creamy macaroni and cheese, and piping hot cocoa. These are the foods that warm the soul and the belly.
For me, one of the staple comfort foods are fries. And I’m not talking about those wimpy, shoestring, fast food fries. I’m talking steak fries. Fries the size of half a potato. I want a fry I can crunch into and get a mouthful of warm, soft spud.
Luckily, the internet covered in fantastic recipes for such types of tasty fries. My personal favorite this recipe, which also douses the tubers in a healthy dose of garlic. Ahhhh, I’m already smiling just thinking about them . . .
6 tablespoons canola oil
3 potatoes (about 8oz each), each cut into 12 wedges (I use red potatoes)
2 tablespoons cornstarch
1 1/2 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Preheat oven to 475° F. Combine garlic and oil in a large bowl and microwave until the garlic is fragrant, about 1 minute. Pour 5 tablespoons of the oil (leaving the garlic in the bowl) to a rimmed baking sheet, tilting the sheet to coat.
Add the potatoes to the bowl with the remaining oil 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.