Garlic Fries

Garlic Fries 
Serves 2!
Time: 40 minutes

2 garlic cloves, minced
1 1/2 tbsp extra virgin olive oil
1 russet potatoes (about 8oz each), each cut into 12 wedges
3/4tsp coarse sea salt
3/4 tsp freshly ground black pepper

1/4 tsp garlic powder
1/8 tsp cayenne pepper

I took the original recipe and cut it in half and I removed the cornstarch because I had no clue what it was.

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 2.5 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.

As I went to grab out the saran wrap I realized we didn’t have any.  The person that posted this recipe gave an alternative and I had no clue what she was saying with her fancy cooking mumbo jumbo so I threw it in a frying pan till the potatoes were translucent on the edges

5. Combine the 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 baking sheet and bake, turning once at around 15 minutes, until deep golden brown and crisp, 20 to 30 minutes.
7. We served with ketchup!

Taste: YUMMMMMYYYY…  but a little too garlicy.  I messed up when converting the serving sizes down and used 4 garlic cloves instead of 2!   So pay attention!  Jason said they were a little too crispy!  So adjust the cooking time to your personal preference!