2 lbs large red potatoes, each cut into 8 wedges
1 tbsp cornstarch
1/2 tsp garlic powder
salt and pepper
3 tbsp veggie oil
1 tbsp unsalted, softened butter
1 large garlic clove, minced
1 tsp minced fresh parsley
1/8 tsp grated lemon zest
Adjust oven rack to upper-middle position, placed baking sheet in 450 oven. Toss potatoes, cornstarch, garlic powder, 3/4 tsp salt, and 1/4 tsp pepper in large bowl. Remove heated baking sheet, add oil to coat evenly. Place potatoes, cut side down, on baking sheet. Roast until brown around edges, about 30 mins.
While potatoes roast, mix butter, garlic, parsley and zest in medium bowl. Remove sheet from oven and using a metal spatula, turn potatoes skin side down. Roast until potatoes are crisp and deep golden brown, 10-15 mins. Transfer potatoes to bowl with butter and toss until evenly coated. Season with s&p and serves. Yields 4
1 tbsp cornstarch
1/2 tsp garlic powder
salt and pepper
3 tbsp veggie oil
1 tbsp unsalted, softened butter
1 large garlic clove, minced
1 tsp minced fresh parsley
1/8 tsp grated lemon zest
Adjust oven rack to upper-middle position, placed baking sheet in 450 oven. Toss potatoes, cornstarch, garlic powder, 3/4 tsp salt, and 1/4 tsp pepper in large bowl. Remove heated baking sheet, add oil to coat evenly. Place potatoes, cut side down, on baking sheet. Roast until brown around edges, about 30 mins.
While potatoes roast, mix butter, garlic, parsley and zest in medium bowl. Remove sheet from oven and using a metal spatula, turn potatoes skin side down. Roast until potatoes are crisp and deep golden brown, 10-15 mins. Transfer potatoes to bowl with butter and toss until evenly coated. Season with s&p and serves. Yields 4
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