I don't know anyone who doesn't love a good serving of crispy, roasted potatoes. My dad can make the BEST fried potatoes in a skillet, but it's sort of a hit and miss thing with me - I never know if they'll turn out or how long it might take them! I've seen lots of tips on how to make the perfect, crispy, roasted potatoes, and some of them did help, but nothing really worked all that great.
I stumbled across this recipe and it had a few tips that I had never even heard of, so I decided to give it a try. And I'm pleased to say that it works SO well!!!! They were crispy, yet didn't burn to the pan, and didn't take an hour to make!
I've made them several times and my whole family loves them!
I hope you will give them a try!
3 lbs. potatoes
3 tablespoons cornstarch
1 & 1/2 tsp. garlic powder
Salt and Pepper to taste
5 tablespoons canola oil
Garlic Dressing (optional):
1 & 1/2 tablespoons butter, softened
2 - 3 teaspoons minced garlic (depending on how garlic-y you want it)
2 teaspoons dried parsley
1/8 teaspoon grated lemon zest
Place 2 large rimmed baking sheets in the oven. Preheat your oven to 450 degrees. Meanwhile, wash the potatoes and cut into 1/2-inch cubes. Place the potatoes on a kitchen towel and pat dry, if they are very wet. Place potatoes in a large bowl that can seal. Add the cornstarch, garlic powder and desired amount of salt and pepper. Seal the bowl tightly with a lid and shake until potatoes are evenly coated. Remove baking sheets from the oven, and carefully divide the oil between the two baking sheets. Tilt the sheets to evenly coat with the oil. Divide the potatoes between the two baking sheets (preferably to a single layer). BE CAREFUL as you pour the potatoes onto the baking sheets, as the oil will be hot by now, and it might splatter a little bit. Bake for 20-25 minutes and then stir the potatoes. Return to the oven and bake an additional 15-20 minutes, or until they are as crispy as you want them. Mix together the dressing ingredients, if desired. Pour over the potatoes and mix until well combined. Serve!
-My family's new #1 favorite meal is these potatoes in place of the baked potatoes in Taco Baked Potatoes. It tastes SO good!!! We leave out the garlic dressing, though!
-There are a few things here that are super important:
1. Leave your baking sheet in the oven until you are ready to put the potatoes on it! It makes all the difference in the world!
2. The drier your potatoes are, the crispier they will get.
3. The cornstarch is what totally makes it. It absorbs all the moisture that the potatoes release while they are baking.