My father is Japanese. Third generation Japanese, but it still meant we had rice-cooker going on most evenings. This was pretty unusual in our (then) homogenous city. There have been multiple occasions where I have heard the “hilarious” story told of our family eating sticky rice alongside our burgers.
This may be why, more often than not, I buy potatoes and then forget about them in the back of the fridge until they’ve gotten too soft.
A few potato recipes, however, are enticing enough to make me put the rice pot and dried seaweed away and go hunting for the elusive bag of firm potatoes. This garlic fries recipe definitely tops that list!
This particular recipe usually comes out if I’m having company for a BBQ and want to add some out-of-the-ordinary pizazz to the usual fare. I’ve been making them for years now, and always get rave reviews and recipe requests. The cornstarch mixture adds a crispy exterior that makes them seem fried.
This recipe is a bit of a compromise for me, I wouldn’t usually use the microwave to partially cook vegetables (see why here). However, in this recipe it makes the potatoes cook faster. I think the cornstarch coating would burn in the oven if they weren’t pre-cooked a bit. And really, when you’re making French fries, especially garlicky ones, it’s all about the flavor and less about the nutrition!
Recipe adapted from the Purple Foodie by Shaheen Peerbhai.