These fries are so crispy you will never guess they are baked instead of fried. By boiling the potatoes beforehand, you cook the inside and soften the exterior, which allows the high heat of the oven to crisp up the outside!
Place potato wedges in a large pot and cover with water. Bring to a boil over high heat. Reduce to medium-low and simmer for about 15 to 20 minutes or until the potatoes are tender, but still firm. Do not overcook. Drain the potatoes and place on a plate to cool.
Preheat oven to 425˚F (220˚C). Grease with 1 to 2 tablespoons of oil.
Once potatoes are cooled, combine the cornstarch and garlic powder in a bowl. Add potato wedges and gently toss until the potatoes are coated.
Place potatoes on a prepared baking sheet. Bake for 15 to 20 minutes or until the underside of the potatoes is golden.
Turn potatoes over. Bake for another 15 to 20 minutes or until both sides are crispy. Sprinkle with salt before serving.
