Roasted French-Fried Potatoes
|Cornstarch||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Chopped rosemary/Thyme / a combination||2 Tablespoon (25 Milliliter If Using Fresh Or 1 Tsp / 5 Milliliter, If Using Dried)|
|Garlic||1 Clove (5 gm), minced|
|Vegetable oil||5 Milliliter|
Clean or peel potatoes and cut into sticks as for French fries.
In large bowl, combine cornstarch, water, rosemary, garlic, salt and pepper.
Stir until smooth.Add potatoes to cornstarch mixture and toss well.
Arrange potatoes in single layer (potatoes should not touch) on large baking sheet lined with parchment paper (use 2 pieces if necessary) and brushed with oil.
Bake potatoes in preheated 425Â°F/220Â°C oven for 15 minutes.
Turn potatoes and continue to bake for 10 to 15 minutes longer, until brown, crisp and cooked through.