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Garlic Roasted Potatoes

February 24, 2011

I love a good roasted potato, but don’t often get them crisp enough and garlicky enough.  Cooks Illustrated solved this problem with an ingenious

garlic roasted potatoes

solution- coat the potatoes with cornstarch for crispiness, garlic powder so the garlic doesn’t burn, then toss them all in butter and fresh garlic at the end for extra kick.  They’re delicious!  Serves 4-6.


6 medium red-skinned potatoes, scrubbed and cut into wedges (8-10 wedges per potato)

2 T olive oil

2 T  cornstarch, heaping

1 t garlic powder

1 t salt

1/2 t black pepper

2 T unsalted butter

2 garlic cloves, chopped

2 T chopped fresh parsley


Preheat oven to 425 degrees.  Toss cut potatoes with cornstarch, garlic powder, salt and pepper.  Place 1 tablespoon olive oil on each of 2 rimmed baking sheets and place in oven for 3-5 minutes, until hot but not smoking.  When hot, divide potatoes between pans.  The potatoes should sizzle when they hit the pans.  Bake for 35-45 minutes, turning potatoes halfway through baking, until browned and crisp.  A couple of minutes before potatoes and done and ready to serve, melt the butter and fresh garlic in a small saucepan over medium heat.  Toss roasted potatoes in butter and bake for 5 more minutes.  Toss with parsley and serve hot.

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