Appears in Cook's Country April/May 2006
Garlic and potatoes are a match made in heaven, but many times they turn out greasy, soggy, and too garlicky to be edible. A hot baking sheet and a dusting of cornstarch roasted potatoes that are seriously crisp.
Roasted potatoes aren’t too challenging to prepare, but adding garlic flavor brings a whole new dimension of difficulty. We wanted a simple, foolproof roasted garlic potatoes recipe, so before roasting, we dusted our wedges of red potatoes ...