Monday, March 21, 2011


I had the BEST fries from Scotty's Lakehouse the other day and can't stop thinking about them. They were da bomb! If you haven't tried them and live in the area you should give Scotty's Lakehouse a try.  We don't eat out very often these days but this place has moved to the top of my places to dine when we do. I'm a bigger fan knowing they are 100% certified local, fresh, and organic.  It is definitely reflected in the food. (oh and I should mention we did carry-out and they were still {that} good after travel)

As I said, I couldn't stop thinking about these fries so I began to search the internet for something new to try at home that could {maybe} be comparable.  I came across this recipe. It was good, but nothing compared to Scotty's.  Next time I have them I will pay closer attention to their taste and appearance instead of wolfing them down like a girl that hasn't eaten for days. 

These wedges are crispy on the outside,soft on the inside, and packed with flavor.

Garlicky Baked Wedges

Adapted from:


  • 6 garlic cloves, minced
  • 6 tbsp extra virgin olive oil
  • 3-4 russet potatoes (about 8oz each), each cut into 12 wedges
  • 2 tbsp cornstarch/cornflour
  • 1 1/2 tsp coarse sea salt
  • 3/4 tsp freshly ground black pepper
  • ½ tsp garlic powder
  • 1/4 tsp cayenne pepper (i suggest using less if you don't want them spicy)

  1. Preheat oven to 440° F.
  2. Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
  3. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking dish, coating it well.
  4. 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.
  5. Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
  6. 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.
  7. Serve with {all natural} ketchup, {all natural} honey mustard, or make an unique dip.

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