Roasted Potatoes

Ingredients

• 2 lbs (910 g) large red potatoes dried and each cut into 8 wedges
• 1 tbsp (15 ml) cornstarch (This is key to them turning out so crispy)
• 3/4 tsp (4 ml) salt
• 1/4 tsp (1 ml) pepper
• 3 tbsp (45 ml) vegetable oil
• 1 tbsp (15 ml) butter
• 1 large clove garlic, minced
• 1 tsp (5 ml) minced fresh parsley
• 1/8 tsp (0.5 ml) grated lemon zest

Method

1. Adjust the oven rack to the upper-middle position, place a rimmed baking sheet on the rack, and heat the oven to 450 degrees (230°C).
2. Meanwhile, toss the potatoes, cornstarch, salt, and pepper together in a large bowl.
3. Carefully remove the preheated baking sheet from the oven, add the oil, and tilt the baking sheet to coat evenly with the oil. Place the potatoes, cut side down in a single layer, on the baking sheet. Roast until browned around the edges, about 30 minutes.
4. While the potatoes roast, mix the butter, garlic, parsley, and lemon zest together in a medium bowl.
5. Remove the baking sheet from the oven and, using a metal spatula, turn the potatoes skin side down. Roast until the potatoes are crisp and deep golden brown, 10 minutes more.
6. Transfer the potatoes to the bowl with the butter and toss until evenly coated. Season with additional salt and pepper.