So I was going to make ratatouille tonight, but I think that needs more respect than a quick weeknight dinner! I plan to watch the movie as I cook it as well which will take an afternoon at least. So instead I started my assignment and 4 hours later it was 9pm and I still hadn’t eaten dinner and was having an epic chip craving. I’d found a great recipe for garlic fries and added in the sweet potato chips as well. I made a few alterations, didn’t use garlic powder, and instead used a crushed clove of garlic on top which went deliciously crunchy and beautiful on top. I also used paprika instead of cayenne pepper and didn’t bother microwaving them. The sweet potato chips are a fav of mine, and I made up a dip of cottage cheese, lemon and Dijon mustard. Original recipe below:
8 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8oz each), each cut into 12 wedges
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper
- Preheat oven to 225°C/440° F.
- Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
- Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking dish, coating it well.
- 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.
- 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 and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.
- Serve with ketchup, mayo or sour cream.