Crispy Oven Baked Fries

Crispy Oven Baked Fries
Adapted from The Purple Foodie

8 garlic cloves, minced (or grated using a zester)
6 TBSP extra virgin olive oil
5-6 medium russet potatoes, each cut into 12 wedges
3 TBSP arrowroot powder, tapioca starch or corn starch
1 1/2 tsp. coarse sea salt
1 1/2 tsp. freshly ground black pepper
½ tsp garlic powder
1/4 tsp. cayenne pepper
¼ tsp. chipotle Pepper
¼ tsp. smoked paprika
1/8 tsp. paprika  

Preheat oven to 440° F.  Combine the garlic and oil in a small sauce pan, warming it until the garlic is fragrant, about 5 minutes.   Bring a large stock pot to a boil, then par-boil the potatoes for 8 minutes, then let them dry by laying them in a single layer on a kitchen towel for a few minutes.  Combine the arrowroot powder, salt, pepper, garlic powder, cayenne, chipotle pepper and paprika in a small bowl. Place the potatoes in a large mixing bowl, sprinkle the spices over the hot potatoes and toss well to coat.  Arrange the potatoes in a single layer on the prepared baking sheet, drizzle with the olive oil and garlic.  Spread onto a cookie sheet lined with a Silpat or crinkled tinfoil.  Drizzle the olive oil/garlic mixture over the potatoes, then bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.
A huge thanks to The PurpleFoodie for this amazing recipe!  These fries are super crispy, with the perfect amount of spice.  We have made these several times, varying the recipe a little bit each time.  Arrowroot powder and tapioca starch work equally as well.  Crinkling tinfoil as the base on the cookie sheet does help the fries cook more quickly without the need to turn the fries as much.  A Silpat works well too.  These fries do have a lot of heat with the cayenne pepper, for a milder fry, skip the cayenne all together.

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