Crispy Garlic Potato Wedges Baked

By á-25087

Make a double batch of this garlic oil so you have enough for the next time you want to make these glorious potatoes!

Ingredients

• POTATOES:
• 4 russet potatoes
• 1/2 cup garlic oil
• 1 teaspoon chili flakes
• Salt and pepper, to taste
• GARLIC OIL:
• 1/2 cup olive oil
• 4 cloves garlic, roughly crushed

Details

Servings 4
Preparation time 10mins
Cooking time 110mins

Preparation

Step 1

Preheat oven to 425°F.

Prepare garlic oil.

Rinse and dry potatoes before cutting into wedges. Do not rinse wedges once cut. Wet potatoes will not allow the oil to stick.

In a large bowl, toss together potato wedges, garlic oil, chili flakes (if desired), salt and pepper.

Lightly oil a baking sheet, evenly lay out potato wedges.

Bake potatoes for approximately 20 minutes on each side, or until golden brown.

Lightly salt once more immediately upon removal from the oven.

Garlic oil:

In a small dish, combine crushed garlic cloves and olive oil. Let sit in the fridge for 1 to 3 hours. The longer you let the garlic sit, the stronger the flavor will be (note: do not allow garlic and oil to sit at room temperature as this is a known breeding ground for botulism) .

Once desired time has passed, removed dish from fridge.

Typically, olive oil will solidify if left in the fridge for long enough. If your olive oil has solidified, melt over low heat in a sauce pan. If garlic pieces are large enough to extract by hand, remove. If you cannot extract garlic manually, strain. (I like to leave them in).