It’s a simple equation: a cheese omelet, toast with butter, bacon, coffee, orange juice and these garlic baked potatoes equals a perfect breakfast. At least it does for me. It was also a can’t-miss morning after breakfast back in my bachelor days. Even girls who avoided carbs like the plague would ask for seconds of these potatoes. When baked right, these spuds steal the show with a slightly nutty, toasty flavor and a texture that’s crisp on the outside and pleasingly soft on the inside. They’re waaaay less greasy than hash browns or home fries, but I’ve still found them to help hangover recovery. You can add a few sprigs of rosemary into the mix if you’re into it, and I like to spice things up with a couple extra dashes of cayenne. Otherwise, garlic baked potatoes is an easy dish to help complete a breakfast or brunch — or make it at night as a quick side for fish or meat entrees.
8 garlic cloves, minced or grated
3 russet potatoes (about 8oz each), each cut into 12 wedges
6 tablespoons extra virgin olive oil
3 tablespoons cornstarch/cornflour
1 1/2 teaspoon freshly ground black pepper
½ teaspoon garlic powder
1 1/2 teaspoon coarse sea salt
1/4 teaspoon cayenne pepper
Preheat oven to 225°C/440°F. in a large bowl, Combine the garlic and oil, warming it about 1 minute until the garlic is fragrant. Transfer 5 tablespoons of the oil to the baking sheet, (leaving the garlic in the bowl), 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, garlic powder, salt, pepper, and cayenne 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, for 30 to 40 minutes until deep golden brown and crisp. Finally, serve garlic baked potatoes with sour cream, ketchup or mayo.