Oh my. These are quite amazing, a welcome respite after a week of pretty so-so recipes (which pinnacled with ricotta pie last

Only two wedges remained after dinner.

night that the kids took one bite of and said “this is disgusting.” Any one have a good recipe for ricotta pie?). Anyway, if you’re into garlic and potatoes (personal favorites), I think you will love these. I declared last night that we should eat these weekly–Henry objected (he doesn’t like potatoes!?) and conceded monthly, then declared, “and today’s the first day of March! No more potatoes in March.” Rex and I both decided we would count yesterday as February instead.

Garlicky Potato Wedges
from America’s Test Kitchen Annual, 2009

3 russet potatoes, cut into twelve wedges lengthwise
6 cloves garlic, minced
6 T. vegetable oil
2 T. cornstarch
1 1/2 t. salt
3/4 t. pepper
1/2 t. garlic powder

Preheat oven to 475. Place oil and garlic in a large microwaveable bowl and microwave on high for 1-2 minutes, until the garlic is fragrant. Leave the garlic in the bowl, but remove 5 T. of the oil to a large rimmed baking sheet and swirl to cover the sheet. Set aside.

Place potato wedges in microwaveable bowl and toss with the remaining garlic. Cover tightly with plastic wrap and microwave on high for 2-3 minutes. Remove, stir potatoes, then microwave again for an additional 2-3 minutes, until the edges of the potatoes are translucent. Meanwhile, stir the cornstarch, salt, pepper, and garlic powder together in a small bowl.

Transfer the potatoes to the oiled baking sheet and sprinkle with the cornstarch mixture. Roast for 35-40 minutes, flipping the wedges  half way through the baking time. Enjoy!