Garlicky Baked Fries

April 12, 2009

Garlicky Baked Fries

GARLIC FRIES

I’m never going to make garlic potato fries any other way.

These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort.

When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). I got down to making them immediately. I used extra virgin olive oil instead of vegetable oil because I just love the aroma that garlic and olive oil combine to impart. And added to potatoes while baking – how could it be anything short of perfect? I also used more garlic to make my fries extra garlicky!

Garlicky Baked Fries
crispy golden baked fries

These garlic fries are incredibly simple to make and are so full of flavour. They were gobbled down as soon as they were out of the oven. I had to hear a lot of “Take the photos next time!” and “Can I pick just one?” while I was trying to capture some shots of these crispy, golden babies.

Garlicky Baked Fries
crunchy potato skin

Garlic Fries
Adapted from: Lottie + Doof

Ingredients:

8 garlic cloves, minced or grated
6 tbsp extra virgin olive oil
3 russet potatoes (about 8oz each), each cut into 12 wedges
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper

Tools:
Microplane to grating the garlic

Garlicky Baked Fries
warm and soft interior
  1. Preheat oven to 225°C/440° F.
  2. Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
  3. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking sheet, coating it well.
  4. Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
  5. Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
  6. Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.
  7. Serve with ketchup, mayo or sour cream.

Update: Given that I do not like to use the microwave for cooking (I don’t even own one), and plastic cling wrap is a little scary to use, I have tried making these garlic fries by par-boiling the potatoes and then letting them steam dry by laying them in a single layer on kitchen napkin. I proceeded with step 5 and it turned out to be SO GOOD!

{ 432 comments… read them below or add one }

1 Maggie July 16, 2012 at 2:41 PM

We’re definately having these tonight. I’d start cooking them for a late lunch but my mouth is stilll frozen after the dentists.

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2 Ali July 17, 2012 at 3:31 AM

Hi, I made these tonight and used less cornstarch than was called for and they tasted powdery even after they were fully cooked and crispy. Any suggestions for next time?

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3 Amara July 23, 2012 at 8:41 PM

I made these and everyone loved them. I used all-purpose flour since I didn’t have any cornstarch.

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4 MaryBeth September 4, 2012 at 12:50 AM

Just tried this and it is very yummy! :o)

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5 Kanwal September 12, 2012 at 11:20 AM

Arrange the potatoes in a single layer on the prepared baking sheet ?? Could you please explain this… Do they mean not to lay one above another ? Please do reply

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6 Mary Beth Fife September 13, 2012 at 12:30 AM

I believe that mean cook them next to each other in one layer not on top of each other. :o)

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7 Mary Beth September 13, 2012 at 12:36 AM

I believe this means cooking them in one layer next to each other without touching each other on a foilded greased cookie sheet. I did it this way and it was very yummy. Half way through cooking make sure you turn them over. This takes some time but worth it to get crispiness on all sides. Hope this helps.

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8 char October 9, 2012 at 4:21 AM

put it on the baking sheet you prepare in step 3.

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9 Michele January 26, 2013 at 11:44 PM

If you crumple the foil on the baking sheet, you won’t need to turn them during cooking. I even do this for frozen fries & they
come out evenly crisp!

Tear a foil sheet that is like 1 & 1/2 times the length of your cookie sheet. Crumple that foil into a ball & carefully pull it back open Then cover the cookie sheet with it. You want it to be crumpled & NOT LAY FLAT. This way the fries get crispy evenly!

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10 Heather February 11, 2013 at 3:42 AM

This idea is genius!!! Thank you for sharing!!!

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11 Cindi b February 14, 2013 at 6:40 PM

Awesome idea ~ Thanks

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12 Heather February 23, 2013 at 11:44 PM

I tried the crumpled foil idea and it did not work for these fries. I think because frying them on a pan covered in oil (as the recipe instructs) is basically a mini version of deep frying them in your oven. When you set them on top of foil they aren’t in contact with the oil and only crisped slightly on the underside. I think crimpled foil would work great for frozen fries or other foods that you bake but are NOT supposed to be baked IN oil.

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13 Val May 21, 2013 at 11:12 PM

I crumple foil for bacon in the oven too — same crispy wonderful results. 20 min at 400 degrees – give or take depending on thickness of bacon.

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14 lora May 21, 2013 at 11:41 PM

I don’t really understand what you mean with the foil. What exactly is the purpose of it?

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15 Val May 21, 2013 at 11:45 PM

When you crumple the foil and re-spread it out, it will have little ridges in it that trap the grease and allow the food to get crispy. Then take the foil when done and drain off grease in container if saving as a seasoning oil, or discard. Hope that helps! :) (Also makes clean-up much easier!)

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16 Joyce A. White May 22, 2013 at 3:18 AM

These directions are very good!! I don’t see anywhere where it says to put the oil in the sheet pan. Crumpled foil…potatoes tossed in oil and garlic and corn starch…baked! Simple and good instructions!

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17 Heather October 1, 2013 at 11:13 PM

It says in step #3 to transfer oil (not the minced garlic, though) onto the cooking sheet. :) Some of us were just trying different methods as to whether or not to use oil. Personally, they turned out much crisper for me without the foil, but for something like bacon, or frozen fries (which already have their share of oil in them), it works well. Perhaps I just don’t have the right touch with foil for this recipe. lol, either way, these are DELICIOUS!

18 lora May 23, 2013 at 7:33 AM

Thanks Val! That does help

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19 Scott July 31, 2012 at 10:18 PM

I can not wait to try these. We always bake our cut potatoes, but this takes it to another level.

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20 Linz August 5, 2012 at 2:03 AM

Bought purple potatoes and googled recipes and got here. Tried this tonight with Kraft Fresh Take Monterey Jack & Bacon chicken and it was amazing! I used both Russet and Purple potatoes and only had 3 TEAspoons of corn starch and less Cayenne and 6 cloves of garlic. It wasn’t garlicky but the smell in thr hoise was supppeerr strong. It was great!! Thanks for a great recipe!! Btw i used a dark pan and cooked about 45 mins and most came out crunchy…which i like!

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21 Dawn August 7, 2012 at 1:48 AM

Have made these about 5 time, my whole family gobbles them up, especially my teenage boys!!!

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22 Katie August 11, 2012 at 11:48 PM

Seriously these were amazing! I made a mini batch for my 3 year old and myself. He didn’t like him of course so I got ALL of them to myself! They were super spicy by themselves but awesome with sour cream! I will tweak the seasoning but seriously an amazing start!

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23 Andria August 14, 2012 at 11:08 PM

I am making these now. I didn’t have cornstarch in the house (oddly enough), so I used arrowroot powder instead as I didn’t want to use flour. It smells amazing and I’m sure they will be fabulous.

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24 Mayhapscinkstrong August 21, 2012 at 12:59 AM

I just made these and they were outstanding. We ate every bite. Will definitely make again & again. Thanks. Fries without frying. What a find for a fry family!

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25 Jenn August 21, 2012 at 2:27 AM

Made these tonight… received rave reviews… best baked potato wedges ever!!! Only down side was when they were gone! :-)

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26 Monica August 25, 2012 at 6:14 PM

If I were to use the garlic that pre-minced in the jar, how much would I use? Whats equivalent to 8 garlic cloves? I can not wait to try these!

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27 Julia September 14, 2012 at 3:30 AM

4 teaspoons

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28 anna maria nardi August 27, 2012 at 4:39 PM

in Italian I say: Deliziose!
Thankyou for sharing this recipe.

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29 Kristina August 30, 2012 at 12:24 AM

Fabulous! I made these tonight and my husband went crazy for them! He didn’t even use ketchup! ;)

Thanks so much for sharing. These will definitely be a part of my regular meal rotation.

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30 heather September 2, 2012 at 11:11 PM

it stuck to the pan :( i followed the directions though…..

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31 chaz October 28, 2012 at 11:22 AM

try puttin aluminum foil over the pan the putting the oiled up potatoes on the foil, if it still sticks try spraying the foil with pam or another spray to ensure no stick. Hope this helps.

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32 Tom September 18, 2012 at 1:00 AM

These look awesome but you should really reconsider using olive oil rather than something like grapeseed, avocado, or soybean oil because they have higher smoke points.

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33 Raven September 29, 2012 at 12:23 AM

I saw this, literally an hour ago, on Pinterest and decided to make them for dinner! I love potatoes and I’m always looking for creative ways to prepare them. They’re in he oven as I type! Thanks for sharing!

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34 Fatgirlslim October 5, 2012 at 4:25 PM

Mmmm think this has got to be tried, although I may cut back on the oil a bit

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35 Jean October 11, 2012 at 2:08 AM

Best I’ve ever made. A hit, especially with my 2 year old grandson.

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36 Tracy October 11, 2012 at 4:55 AM

Hi!
Thank you for sharing this recipe. These fries were ridiculously good! I followed your method to avoid using the microwave, basically cutting the fries into wedges and dropping them into simmering water for about 5 or 6 minutes. Then followed everything to a T from step 5 and on.
Paired them with a garlicky lemon aioli (homemade) as part of a moules frites meal! Amazing.

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37 Meenalpradhan October 11, 2012 at 5:44 AM

Hey there !!

1. What are russet potatoes ?? Where do you get them in Mumbai ??
2. You said to parboil potatoes .. Bcoz my microwaving was a disaster .. So if I parboil the potatoes .. And start following from step 5 .. How will the potatoes get the minced garlic flavour ? Since while microwaving the potatoes we use the same bowl with the minced garlic !!

Thanks

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38 Bev G. November 29, 2012 at 6:00 AM

Russet potatoes are large, oblong, brown skinned, white fleshed potatoes. Use whatever you have available in your country. After you parboil the potatoes, then toss with the oil that remains after you’ve oiled your baking pan to impart the flavors.

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39 yawanika October 13, 2012 at 3:29 PM

Awesome fries. I made them yesterday and they flew out of the plate before everyone got a chance to take one.

I tried the par boiling method and threw in 2 crushed garlic pods in the water with the potatoes along with some salt. I followed the rest as the author. Got spectacular results.

Thank you for sharing such a great recipe with us

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40 fotografia October 15, 2012 at 9:01 AM

These look good. Got to gave it a try.

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41 polina October 15, 2012 at 11:06 AM

BLEW MY MIND!!!!
All the tossing and coating was a bit of a stuggle..but that may be only because i’m new to this whole “cooking” experience, however all the effort and waiting was SOOOOOOO worth it! These are ridiculous! PERFECT!! I would even double the garlic if you’re a garlic lover! Thank you so much for the recipe….i used VERY LARGE russel potatoes and my BF and I devoured it all within hours! Cant wait to make again!!

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42 Tessa October 27, 2012 at 12:03 AM

Made these with small new potatoes and used white flour. My husband isn’t a big fan of potatoe wedges but he said these were incredible! I agree garlicky, spicy, crunchy…no need for any dip or sauce!!

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43 Neha Malik October 28, 2012 at 2:46 PM

I made these on the weekend and got repeat orders from my family members to make more. I think this is the most perfect recipe ever. Delivers what it promises. You guys should surely try it!!!!

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44 Sherry (BTLover2) October 28, 2012 at 10:39 PM

Just finished eating this deeeeelicious dish! I could’ve eaten the entire pan myself (but thankfully I had to share with hubs who loved them too). This recipe will be a keeper to be made over and over!! Yum! Go make ‘em!

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45 Fred November 3, 2012 at 7:22 PM

I didn’t microwave these; instead, I put the oven on 425*, cooked for fifteen minutes on the bottom rack, then flipped and cooked another 10 min. Worked fine, and less effort. Also, I cut out about a third of the oil and couldn’t tell the difference. New fav fries :)

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46 Jimbo Fisher January 5, 2013 at 11:33 PM

How could you tell the difference if you have never made them according to the original recipe?

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47 beatriz November 5, 2012 at 2:17 AM

Just made these tonight, my 4 yr. Old came up and saud mom these rock! My husband and i loved them instead of the seasonings you listed i kept the gairlic and added ranch dressing mix, as well as some parsley, salt and black pepper. They were amazing. Next time im mixing them in the seasonings once more once out of the oven. Thank goodness for pintrest… And your recipe :)

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48 der Uber'puter November 9, 2012 at 6:25 PM

Microwaving destroys some of the nutritional value of the food, and ‘tators don’t have a lot of that to begin with. The USSR banned microwaves in their socialist country for that reason. That was far from the only time that the USSR demonstrated greater responsibility for their people than the usa.

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49 Steph December 1, 2012 at 2:40 AM

For me, the instructions are a little vague. What do you mean by warming the oil in garlic in a bowl? Like popping it in a microwave? Or heating it on the stove? Also, when either using the microwave or the parboiling method, are the potatoes supposed to be cut already or do you do this whole they’re whole?

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50 tonyg December 17, 2012 at 3:52 AM

My garlic keeps burning, am I doing something wrong? Cooking at 440 degrees F and the olive oil starts smoking after 5 minutes. I even lowered heat to 400.

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51 Eli December 19, 2012 at 5:29 PM

I just made these and they were fantastic!! I totally loved the flavor. I added some extra spicy spices and sprinkled some olive oil on top before putting it in the oven. Perfect!!

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52 Malo December 31, 2012 at 6:24 AM

Making these right now, instead of plastic wrap over the bowl in the microwave, I used a moist paper towel laid loosely over the top of the bowl. Worked great! They smell delicious!!!

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53 Cathy January 4, 2013 at 9:16 PM

Could I bake the potatoes using a convection oven?

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54 Jimbo Fisher January 5, 2013 at 11:33 PM

How could you tell the difference if you never made them according to the original recipe?

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55 Lindsey January 8, 2013 at 9:25 PM

These were awesome! Although I will definitely cut out the cayenne the next time. My husband LOVES spicy food, he said this was as spicy as he would go. Who knew 1/4 teaspoon would be so spicy??

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56 D. Nikain January 13, 2013 at 6:19 PM

They sound great, I don’t like using the microwave either. I wonder if you put them in the oven coved with foil maybe they can steam that way. After about 20 mins take foil off and let brown. Just thinking, it might work.

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57 Caille January 18, 2013 at 4:31 AM

Uh.. I don’t know why you’d consider this “guilt free”. 6 tablespoons of olive oil is already around 700+ calories. That’s just the *OIL*.

According to a nutritional website, an 8oz russet potato is around 220 calories. 3 tbsp cornstarch is around 90.

So, all in all you’re looking at 1010 calories’ worth of ingredients at least.

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58 Jon January 18, 2013 at 7:42 PM

Actually the recipe calls for 3 potatoes. It is enough for 4 to 6 people . No one suggested you eat the whole lot alone!

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59 Janice January 19, 2013 at 10:05 PM

LOL. Some of the comments are hilarious. If this is a recipe you can use then use it! A pecan pie is loaded with calories, but who suggested you eat the whole thing…..?? The recipe looks absolutely delish. I like to see the variations people make to suit their tastes. Microwave or not, it really is a personal decision and not to be criticized either way.

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60 Heyheather January 20, 2013 at 4:10 AM

Somewhere along the way I “invented” the following similar potato wedges. Cut potato wedges, put them RAW in big bowl, add seasoning (I usually do Italian seasoning, season salt, a lil cayenne and fresh ground pepper), drizzle with Olive Oil while tossing and coating. Then i would shake some corn starch (and i’ve used flour a few times and it was fine, but starch is better) and toss LIGHTLY, add a little more starch, toss lightly again. The trick is to make sure you haven’t used too much oil or the coating will all slide off. Then put in single layer on baking sheet, and cook them at 425 for 45 minutes and golden brown. I can’t wait to try your recipe; eager to see how putting the oil on pan will be. I can smell the Garlic already :D

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61 Erin@Managing the Manor January 31, 2013 at 9:57 PM

We make these fries a lot in our house. They are AWESOME!! I do add a little extra cornstarch so have more of the coating on each fry (personal preference). Thank you so much for sharing this recipe!!

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62 Norwegian February 1, 2013 at 3:09 PM

So you but the potatoes in the garlic-oil bowl and then plastic, and in the microwave?!

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63 Jomama February 18, 2013 at 8:50 PM

Can someone please expound on “warming the oil in garlic in a bowl? Like popping it in a microwave? Or heating it on the stove? ”
Looking forward to trying these soon

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64 naturegal May 21, 2013 at 11:22 PM

I understand this to mean place the garlic and oil in a small saucepan. Place it on the stove. Turn the heat on low. It should be warm enough in about minutes.

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65 That Food March 13, 2013 at 10:54 AM

Damn, looks so good!

Do you think making a garlic dip to go would be an overkill?

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66 MB March 14, 2013 at 2:10 AM

Nope! :o)

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67 Jessica April 9, 2013 at 4:40 AM

I just made a modifed version of these for myself for dinner and MAN oh MAN were they good!! For some bizarre reason I didn’t have any cayenne peper on hand, so I used chili powder and they were SO delicious. My new go-to oven fry recipe.

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68 Priya April 16, 2013 at 6:34 AM

These were garlicky awesome potato wedges!! so so good…We just gobbled these up! Thanks :)

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69 Goreti May 5, 2013 at 1:46 AM

Made these tonight and it was absolutely delicious. Will definitely make them again!

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70 May May 11, 2013 at 9:50 PM

My question is : do you peel the potatoes?

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71 Jon May 13, 2013 at 8:30 PM

No, do not peel the potatoes! The crispy skin is what makes all the difference!

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72 Lynn Foster-Turner May 21, 2013 at 10:29 PM

A possible option for Microwaving is a parchment cooking bags.Available in stores where parchment paper is sold

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