Garlic Potato Wedges

Boredom is a national tragedy. It really is. I know everyone always says "you only choose to be bored," but honestly, who chooses to be bored? It's not like I wake up and decide "today I shall be bored!" No. It doesn't work that way. After all, you can only look at so many pictures on foodgawker, you can only see so many facebook status updates before you want to rip your hair out, and after omgpop.com KILLED BLOCKLES, there's really nothing you can do. (R.I.P. blockles. He was a good friend if I ever saw one.) Therefore, what else can you do when you're bored than call your friend and complain that you're bored?

This is how our many conversations go, and always resulting in the same outcome:

"Hello?"

"Hi Sandy, this is Kelley."

"Hey Kelley!"

"SANDY I'M BORED. I'M SO BORED. SAVE ME FROM THIS BOREDOM. SCHOOL DOESN'T START UNTIL SEPTEMBER 24^th AND I'M GONNA DIE."

"I'm bored too."

"Wanna come over for a movie night? And make dinner while we're at it?"

"Sure. What time?"

"Four. My house. Be there or be a soggy potato wedge."

Okay, so I made up the soggy potato wedge part. BUT that's not the point. The point is, no one likes a soggy potato wedge! Which is why this recipe (adapted from The Purple Foodie) doesn't make soggy potato wedges. Movie nights are wonderful. Movie nights (in my universe) basically consist of calling up 4-5 people, gathering them up at my house, cooking 3-4 dishes for dinner, and then eating them while watching a movie. The night usually ends by us searching up interesting youtube videos and dancing silly dance moves to weird songs. Yup, that's what I do when I'm bored. But hey, my friends get to learn how to cook, and I get an excuse to invite people over. Spiffy, right?

Garlic Potato Wedges

• 6 garlic cloves, minced
  
• 5 tbsp extra virgin olive oil
  
• 3-4 russet potatoes
  
• 2 tbs cornstarch
  
• 1 ½ tsp salt
  
• 1 ½ tsp black pepper
  
• ½ tsp garlic powder
  
• ¼ tsp cayenne pepper

1. Combine the minced garlic and extra virgin olive oil in a small microwaveable bowl. Microwave for 1 minute.
   
2. Wash the russet potatoes and cut each potato into 12 wedges (or however many you want). I peeled my potatoes because I don't like potato skin. Place the potato wedges in a large microwaveable bowl.
   
3. Use 2 or 3 tablespoons of the warmed garlic oil to oil the surface of a large, flat baking pan.
   
4. Pour the remaining garlic oil over all the potato wedges and toss to coat. Microwave the potato wedges on high, about 4-6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
   
5. Mix the salt, pepper, garlic powder, and cayenne pepper in a small bowl. Sprinkle over the microwaved potatoes and toss to coat.
   
6. Arrange the potatoes in a single layer on the baking sheet and bake at 475° F for 25-35 minutes, flipping them over once while baking.