Print
Description
Achieve extra crispy oven-roasted potatoes using corn starch for a light, golden crust.
Ingredients
Scale
- 2 pounds potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon corn starch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss potatoes with olive oil, corn starch, salt, pepper, and garlic powder (if using). Ensure potatoes are evenly coated.
- Spread potatoes in a single layer on a baking sheet.
- Roast for 45-50 minutes, flipping halfway through, until golden brown and crispy.
- Remove from oven and serve immediately.
Notes
- For best results, use Yukon Gold or Russet potatoes.
- Soaking the potatoes in cold water for 30 minutes before roasting can help remove excess starch and promote crispiness.
- Adjust seasoning to your preference.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg