Oven Potatoes - Crispy

Malzemeler

The secret isn’t more oil or higher heat. It’s cornstarch, used correctly.

CRISPY POTATO FORMULA

1 lb Yukon gold potatoes, peeled and diced (1-inch cubes)

1½–2 Tbsp cooking fat per lb

1–2 tsp cornstarch per lb

Salt

Roast on a parchment-lined baking sheet at 425°F for 75–90 minutes, flipping halfway.

Crispy edges. Fluffy centers. Every single time.

Save for the next time you want the perfect potatoes, and share with someone who love this!