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
- Preheat oven to 225°C/440° F.
- 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.)
- Using a low flame let the garlic has infuse its flavors into the oil. Do not overheat the garlic or it will burn.
- 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.
- 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.
- Combine the cornstarch, salt, pepper and chilly flakes or powder in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
- 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.