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Wednesday, September 22, 2010

Garlicky baked potato wedges

 potatoes - mashed, roasted, baked or fried. I'm constantly on the lookout for new recipes that use potatoes. I also  garlic. So recently when I came across a recipe that used both, I was ecstatic. I earmarked the recipe and simply had to try it. The result was a finger-licking bowl of yumminess. Trust me, if you love potatoes and garlic like I do, once you've made these, you're never going to make them any other way. Since these were gobbled as soon as they were out of the oven, I didn't get a chance to take any pictures. I'll definitely get some pictures the next time. I know there will be a next time because this recipe is definitely a keeper. In the meanwhile, you can check some gorgeous images on The Purple Foodie's blog.
I made a few changes to the original recipe and the method. Here's how it's done -

Garlicky Baked Potato Wedges
Adapted from: The Purple Foodie
3 large potatoes, cut into wedges
8-10 garlic cloves, finely chopped
4 tbsp extra virgin olive oil
3 tbsp cornstarch/cornflour
Salt, to taste
Freshly ground black pepper, to taste
1/4 tsp chilly flakes or red chilly powder

  1. Preheat oven to 225°C/440° F.
  2. Place a pan that will be large enough for the potatoes on a slow fire. Add the olive oil and the chopped garlic. (I love garlic, so I used a little more than mentioned above.)
  3. Using a low flame let the garlic has infuse its flavors into the oil. Do not overheat the garlic or it will burn.
  4. Once the oil has been infused with the garlic flavor (takes a minute or two), spoon out the oil onto a baking dish to coat it. Keep the garlic aside in a bowl.
  5. Add the potato wedges to the same pan that the garlic mixture was warmed in and toss around. Cover and let it heat through on low to medium heat, taking care not to burn it. If it starts sticking to the pan , add a splash or two of water. Cover and continue cooking till the potatoes are cooked halfway. Toss the potato wedges a couple of times while its cooking in the pan. Drain the potatoes on some kitchen paper and transfer to a bowl.
  6. Combine the cornstarch, salt, pepper and chilly flakes or powder in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
  7. 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.
If you want to, you can sprinkle some of the reserved chopped garlic over the potatoes 5 minutes before taking the tray out of the pan. This is a little spicy, so if you want to cut the spice, adjust the amount of freshly ground black pepper and red chilly powder.

Serve with your choice of dipping sauce.   
If you know of any other interesting ways to cook up potatoes, let me know. I'd love to hear it.
Secret Recipe Club


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