If there’s anything more synonymous with vampires than stakes, it’s garlic. I knew if garlic didn’t make an appearance in this menu, I could never again call myself a Dracula fan with good conscience. Luckily, these cheesy garlic potato wedges by Chungah suggested themselves right away. Crispy on the outside, soft and warm on the inside, with a punch of garlic and red pepper to liven them up–they’re the perfect side dish to serve alongside our Robber Stakes!
Garlic Fang Fries
“…when she was in bed he came and himself fixed the wreath of garlic round her neck. The last words he said to her were:
” ‘Take care you do not disturb it; and even if the room feel[s] close, do not to-night open the window or the door.’ ”
— Dracula
INGREDIENTS:
- 4 red potatoes
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes
- kosher salt and black pepper to taste
- 1 cup shredded sharp Cheddar cheese
- sour cream and snipped fresh chives (for garnish)
Makes 4 servings
INSTRUCTIONS:
- Preheat your oven to 400°. Remove any obvious eyes from the potatoes and slice the potatoes into eight wedges each.
All red potatoes have a variety of little indentations and “craters.” Don’t worry about those. You’ll only want to cut something away if there’s clearly a white eye growing out of it. - In a small bowl, whisk together the oil and garlic.
- Line a baking sheet with tinfoil (shiny side down, if you’re using double-sided foil). Gather the wedges into the center of the foil and pour the oil mix over them. Toss to coat.
- Sprinkle on your spices and toss to coat once more.
I stuck with the amount of red pepper suggested in the original recipe and found it to be just right for me, but feel free to add extra red pepper if you want a spicier kick. - Tightly fold the sides of the foil over the potatoes to create a packet, making sure the potatoes are completely covered. If you need to lay an extra strip of foil over any exposed potatoes, that’s fine as long as the edges are pressed tightly down and sealed shut.
Step 1
Step 2 - Bake for 30-35 minutes or until the potatoes are fork tender.
- Unwrap the foil packet and sprinkle on the cheese.
A whole cup of cheese might seem like a lot at first, but believe me, you’ll be glad for every speck of it. The cheese is what makes these fries extra special! - Broil 2-3 minutes, until the cheese is melted and the edges of the potatoes begin to crisp up.
When you open the oven door, prepare yourself to meet the best aroma of cheesy, garlicky goodness you’ve ever encountered. At least, that’s how I felt when I smelled it! 🙂 - Add some sour cream and snipped fresh chives for a little flair.
You can place the sour cream in a separate bowl for dipping (which adds a nice “dripping fang” touch), or you can spoon some of it into a piping back with a small, circular tip and pipe some sour cream squiggles onto each fang. It’s up to you! - Serve at an all-nighter while waiting for a sinister vampire to make his appearance! 🙂
One of the best things about these guys is that they reheat really well. Just wrap up your remaining fries in tinfoil and store in the fridge for up to 3 days. When you’re ready to reheat, just pop them in the oven for about 10 minutes. I’d also recommend adding a touch more cheese and repeating the broiling step for a minute or two, since the twice-heated cheese likes to stick to the foil.
Here’s the Yummly printable!
Ingredients
- 4 red potatoes
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes
- kosher salt and black pepper to taste
- 1 cup shredded sharp Cheddar cheese
- sour cream and snipped fresh chives (for garnish)
Instructions
- Preheat your oven to 400°. Remove any obvious eyes from the potatoes and slice the potatoes into eight wedges each.
- In a small bowl, whisk together the oil and garlic.
- Line a baking sheet with tinfoil (shiny side down, if you're using double-sided foil). Gather the wedges into the center of the foil and pour the oil mix over them. Toss to coat.
- Sprinkle on your spices and toss to coat once more.
- Tightly fold the sides of the foil over the potatoes to create a packet, making sure the potatoes are completely covered. If you need to lay an extra strip of foil over any exposed potatoes, that's fine as long as the edges are pressed tightly down and sealed shut.
- Bake for 30-35 minutes or until the potatoes are fork tender.
- Unwrap the foil packet and sprinkle on the cheese.
- Broil 2-3 minutes, until the cheese is melted and the edges of the potatoes begin to crisp up.
- Add some sour cream and snipped fresh chives for a little flair.
- Serve at an all-nighter while waiting for a sinister vampire to make his appearance!
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