- 8 garlic cloves, minced
- 6 tbsp. olive oil
- 3 russet potatoes, each cut into 12 wedges
- 3 tbsp. corn starch/ corn flour
- 1 1/2 tsp. course sea salt
- 1 1/2 tsp. freshly ground black pepper
- 1/2 tsp. garlic powder
- 1/4 tsp. cayenne pepper
Preheat the oven to 440 degrees F.
Combine the garli and oil in a large bowl, warming in the microwave until fragrant, about 1 minute.
Transfer 5 tbsp. of the oil (leaving the garlic in the bowl) to the baking tray, coating it well.
Add the potatoes to the bowl, mixing them with the garlic mixture and toos to coat. Wrap tightly in plastic wrap and mircowave 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, peper, 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 te prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30-40 minutes.