Not Quite a Blog

UPDATE [2009-01-01T16:15:07]: I've since improved this recipe considerably, see here: Perftatoes 2.0.

These are amazing... creamy texture inside and crispy shells with a robust, but not overpowering, garlic flavor and a hint of citrus. The cornstarch is the secret; it traps water and promotes crispiness. (Leave out the garlic powder at the beginning if you don't want garlic to be as central to the dish.)

Perfect Roast Potatoes

Ingredients:

• 2 lb. red potatoes, washed, dried and then cut into 8ths
• 1 tbsp. cornstarch
• 1/2 tsp. garlic powder
• 3/4 tsp. salt
• ground pepper
• 3 tbsp. vegetable oil (peanut is good)
• 1 tbsp. butter (don't add salt at the end if using salted butter)
• 1 garlic clove, well minced
• 1 tsp. minced fresh parsley (or a smaller amount of dried basil, etc.)
• 1/8 tsp. grated lemon zest

Instructions:

1. Preheat oven and a large, rimmed sheetpan (cookie sheet) in the oven at 450° F. (Don't use a non-stick pan here if you can avoid it... the oil will pool up unevenly if you do.)
2. In a large bowl, combine potatoes, cornstarch, garlic powder salt and pepper.
3. Take pan out of oven, add the oil and evenly coat the pan
4. Then evenly distribute the potatoes on the pan and roast for 30 minutes or until potatoes are browned.
5. Flip potatoes over and roast for an additional 15 minutes.
6. Add the pat of butter, minced garlic, parsley and lemon zest to the bottom of a large bowl and let sit until potatoes are done.
7. When done, add potatoes to the large bowl and toss until evenly coated with butter mixture . Adjust seasonings as desired. Serve hot yo.