Preheat the oven to 230 C. Generously drizzle olive oil over a baking tray, about 3 tbsps.<br></br>

Wash the potatoes thoroughly, then dry them on a paper towel. Slice them in half vertically, then slice again into wedges, then slice each wedge into half for a 'matchstick' shape. Some slightly rounded, slightly broader pieces are ok. Toss the potatoes in a bowl with freshly ground pepper and 2 to 3 tbsps of olive oil. <br></br>

Lay the sliced potatoes on a baking tray, in a single layer, leaving gaps between each piece. Place 3 to 4 peeled cloves of garlic in between them. Pour over any olive oil left in the bowl. Overcrowding the potatoes will make them soggy, so bake in two batches if needed.<br></br>

Bake for 25 to 30 minutes until the potatoes are tender. If at this point there is not much colour and the potatoes feel soft on the outside, switch your oven to the broil setting and allow to broil for 20 to 25 minutes until crispy and golden-brown. If you do not have a broil setting, bake for longer, or I suspect you could even turn the fries out into a non-stick saucepan on medium-high heat and let them crisp up a bit right in there, without adding much more oil.<br></br>

In the last 5 minutes of baking, mince 4 to 5 cloves of garlic. Heat 2 tbsps of olive oil in a saucepan on medium heat and fry the minced garlic until browned.<br></br>

Spoon this garlic and oil mixture over the ready fries and serve hot hot hot with ketchup, cream cheese, chipotle sauce, barbecue sauce, whatever floats your boat! Happy eating :)