55 minutes
Enjoy the heavenly pairing of garlic and potatoes without the common pitfalls of greasiness or sogginess. Our method delivers roasted potatoes with an irresistible crispness, thanks to a hot baking sheet and a sprinkle of cornstarch.
Large Red Potatoes, scrubbed, dried, and cut into wedges
0 lb
tablespoons
teaspoons
to taste
to taste
tablespoons
Unsalted Butter, softened
tablespoons
Garlic, minced
cloves
Fresh Parsley Leaves, minced
teaspoons
Lemon Zest, grated
teaspoons
1. Preheat & Prep Baking Sheet
Adjust the oven rack to the upper-middle position. Place a rimmed baking sheet on the rack. Preheat the oven to 450°F (230°C).
2. Combine for Crispness
In a large bowl, toss together the potato wedges, cornstarch, garlic powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper until well coated.
3. Initial Roast
Carefully remove the preheated baking sheet from the oven. Add the vegetable oil and tilt to evenly coat the surface. Arrange the potato wedges cut side down in a single layer. Roast until edges are browned, about 30 minutes.
4. Flavor Infusion
While the potatoes roast, mix the softened butter, minced garlic, parsley, and lemon zest in a medium bowl.
5. Crisp & Coat
Remove the baking sheet from the oven. Use a metal spatula to turn potatoes skin side down. Continue to roast until the potatoes are crisp and a deep golden brown, 10 to 15 minutes.
6. Toss & Serve
Transfer the roasted potatoes to the bowl with the herb butter mixture. Toss until evenly coated. Season with additional salt and pepper to taste. Serve immediately.
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