Directions
- 1Combine cornstarch and water in a glass bowl.
- 2Microwave the cornstarch and water mixture for 20-second increments until it forms a pudding-like, jelly texture.
- 3Cut pound and a half of potatoes in half.
- 4Add the cut potatoes to the cornstarch mixture and toss to coat.
- 5Prepare your roasting tray by spraying it with cooking spray and then adding a couple of tablespoons of oil.
- 6Place the potatoes on the roasting tray, cut side down.
- 7Tent the tray with aluminum foil.
- 8Roast in a 425°F oven for 15 minutes.
- 9Remove the foil and continue roasting until crispy.
- 10Before serving, toss the potatoes with desired seasonings, such as rosemary and garlic.
- 11Roast for an additional 5 minutes.
- 12Serve on a platter.
Ingredients
- 2 tablespoons cornstarch
- 0.5 cup water
- 1.5 pounds potatoes
- cooking spray
- tablespoons oil
- rosemary
- garlic
Equipment
glass bowlwhiskknifecutting boardmicrowaveroasting trayaluminum foiloventongsplatter
Tips
- The jelly-like cornstarch mixture creates a clear, sticky batter that provides maximum coverage over the potatoes, leading to crispy shards when heated.
- Using cooking spray before adding oil to the roasting tray creates a non-stick surface, preventing potatoes from sticking.
- Baking the potatoes tented with foil first creates steam, making the inside of the potatoes nice and fluffy.
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