Oven Baked Potato Wedges

These are SO yummy and easy, you won't settle for the bagged variety ever again after these! These potato wedges taste like you are indulging, but they are very economical. Enjoy!

6 garlic cloves, minced
6-7 tbsp extra virgin olive oil
3 or 4 russet potatoes, each cut into wedges **(see instructions below)
3 tbsp cornstarch
1 1/2 tsp coarse salt (kosher or sea salt)
1 1/2 tsp freshly ground black pepper
1/2 tsp garlic powder

1/2 tsp onion powder
1/4 tsp cayenne pepper (or paprika for a milder flavor)

(optional--for variety, try adding 1/4 - 1/2 tsp of celery salt or ground thyme)

**NOTE** To cut potatoes into wedges, cut each potato in half lengthwise. Place cut sides down and cut in half again (lengthwise). Cut each section in half again until you have 8-12 wedges. Try to keep them as uniformly thick as possible.

1. Preheat oven to 475° F.
2. Combine the garlic and oil in a large microwave-safe bowl and microwave about 1 minute.
3. Scoop out 6 tablespoons of the garlic infused oil (leave the garlic in the bowl) and pour onto a baking sheet, coating it well.
4. Add the potatoes to the bowl with the garlic mixture and toss to coat all the peices. Microwave on high power 3 minutes, then gently stir potatoes and microwave another 3 minutes.
5. Combine the cornstarch, salt, pepper, garlic powder, onion powder and cayenne and any other spices in a small bowl. Sprinkle over the hot potatoes and toss well to coat evenly.
6. Arrange the potatoes in a single layer on the prepared baking sheet and bake 30 to 40 minutes, turning once, until golden brown and crisp.