Crispy Roasted Potatoes (3 Ways!) at home
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
Crispy Roasted Potatoes (3 Ways!) at home is a sides recipe on Avoteb. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 1 pound red potatoes
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
- 1 teaspoon McCormick Garlic Powder
- 1/2 teaspoon freshly-cracked black pepper
- fine sea salt, to taste
- optional: extra seasonings (see below), finely-chopped fresh parsley (for sprinkling)
Method
Dice the potatoes into 3/4-inch cubes. It’s important that the potatoes are uniformly sized for even cooking. Tip in the potatoes to a large bowl of cold water and soak for at least 30 minutes (or up to overnight).
Warm the oven to 425°F. Line a large baking sheet (or two medium baking sheets*) with parchment paper, or mist with cooking spray. Keep nearby.
Tip off the potatoes, rinse with cold water, then move to a dry bowl and blot the potatoes dry with a clean towel. Spoon the potatoes evenly with olive oil, and toss until they are evenly coated.
In a separate small bowl, whisk together the cornstarch, garlic powder, black pepper and any additional dry seasonings (see below) until combined. Scatter the mixture evenly over the bowl of potatoes, then toss until the potatoes are evenly coated and the cornstarch has soaked into the oil.
Spread the potatoes out in an even layer on the prepared baking sheet. Be sure that the potatoes are not overlapping, or else they will not cook evenly.
Roast for 15 minutes. Then remove pan from oven, and flip the potatoes 180° with a spatula. Rearrange again so that the potatoes are evenly spaced and not overlapping. Then bake for 10-15 more minutes, or until the potatoes are tender and have begun to brown and caramelize a bit around the edges.
Lift baking sheet from the oven, and sprinkle potatoes generously with your desired amount of salt. Move baking sheet to a cooling rack and let the potatoes cool for 3-5 minutes, to continue crisping up. Then serve while it is hot while still hot.
Kitchen notes
- Smoky: Whisk 1½ teaspoons McCormick Smoked Paprika (plus a pinch of McCormick Cayenne) in with the cornstarch, garlic powder and black pepper.
- Lemony: Whisk 1 teaspoon McCormick Dried Oregano in with the cornstarch, garlic powder and black pepper. Then, once the potatoes have roasted, toss them with the zest and juice of 1 small lemon.
- Cheesy: Whisk 1 teaspoon McCormick Dried Thyme in with the cornstarch, garlic powder and black pepper. Then, once the potatoes have roasted, sprinkle them with lots of freshly-grated Parmesan cheese.
