Crispy Roasted Garlic Potatoes

Sorry, folks. No photo today. Forgot to take one. Besides, all of you have had roasted potatoes before and can imagine what they look like. This is the second time I have made this recipe, and after this second time, I have decided that this dish will be my new recipe for roasted potatoes replacing my other one by Ina Garten. (To be truthful, Andrea actually made this decision stating that these were far superior and I must concur.) I urge you to make these. Roasted potatoes are the perfect accompaniment to any dinner. I make roasted potatoes a lot when grilling because they allow you to be in two places at once. They can be roasting in the oven while you are tending to the grill. You can also roast them on the grill, too. Who is stopping you?

Crispy Roasted Garlic Potatoes (Cook's Country, 2008)

Serves 4

2 pounds red potatoes (baby or large) scrubbed, dried, and cut into wedges
1 tablespoon cornstarch
1/2 teaspoon garlic powder
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons vegetable oil
1 tablespoon unsalted butter, softened
1 large garlic clove, minced
1 teaspoon minced fresh parsley
1/8 teaspoon grated lemon zest

Adjust oven rack to upper-middle position, place rimmed baking sheet on rack, and heat oven to 450 degrees. Meanwhile, toss potatoes, cornstarch, garlic powder, salt, and pepper together in large bowl. Carefully remove preheated baking sheet from oven, add oil, and tilt baking sheet to evenly coat with oil. Place potatoes, cut side down in single layer, on baking sheet. Roast until browned around edges, about 30 minutes. While potatoes roast, mix butter, garlic, parsley, and zest together in medium bowl. Remove baking sheet from oven and, using metal spatula, turn potatoes skin side down. Roast until potatoes are crisp and deep golden brown, 10 to 15 minutes. Transfer potatoes to bowl with butter and toss until evenly coated. Season with salt and pepper. Serve.