2 medium baking potatoes, unpeeled, sliced in 1/4" matchsticks

4 tbsp extra virgin olive oil

4 garlic cloves, finely minced

2 tbsp cornstarch

1 tsp salt

½ tsp freshly ground black pepper

½ tsp garlic powder

½ tsp onion powder

½ tsp cayenne pepper

Preheat oven to 450° F.

1. Rinse the cut potatoes in cold water, drain, and then soak them in cold water for at least 30 minutes (I've done as long as 3 hours in the refrigerator).
2. While they soak, mix together cornstarch, garlic powder, onion powder, cayenne, salt and pepper in a small bowl and set aside.
3. In a medium size microwave-safe bowl, add the minced garlic to the oil and microwave on high for 45 seconds and then let sit for a few minutes to infuse the oil.
4. Drain the potatoes, blot them dry with paper towels and toss them in the heated garlicky olive oil, coating them evenly.
5. Cover the bowl containing the potatoes and oil with plastic wrap (poke a few holes in it to let out the steam) and place back in the microwave and cook on high for 2 minutes, shaking (or stirring) about halfway thru to redistribute the potatoes to help them cook evenly.
6. Remove from microwave and pour the excess oil that's collected at the bottom of the bowl onto a baking sheet and spread evenly to coat the sheet (this will help prevent sticking).
7. Sprinkle the spicy cornstarch mixture on the potatoes and toss to lightly coat all the pieces
8. Arrange the potatoes in a single layer on the baking sheet and bake for about 30 minutes, turning the potatoes halfway through, until they are golden brown and crispy.