Extra Crispy Roasted Little Potatoes with Cornstarch Coating
These golden little potatoes achieve exceptional crispiness through a clever cornstarch coating technique that creates an irresistibly crunchy exterior while keeping the interior fluffy. The combination of olive oil and cornstarch forms a protective shell that crisps beautifully in high heat, while garlic powder adds savory depth. Perfect as a side dish for weeknight dinners or holiday meals, these potatoes pair wonderfully with roasted meats or can stand alone as a satisfying snack.
Ingredients
Instructions
- 1
Preheat the oven to 425 degrees F
- 2
Spread the cut potatoes out on a large baking sheet
- 3
Drizzle the olive oil over the potatoes and toss to coat
- 4
Mix together the corn starch, garlic powder, kosher salt, and fresh ground pepper in a small bowl
- 5
Sprinkle the seasoning mixture over the potatoes and toss gently with your hands to coat
- 6
Bake for 20 minutes, turn the potatoes, and continue to bake for an additional 10 minutes or until the potatoes are golden brown and crisp
Tips
Make sure potatoes are completely dry before coating to ensure maximum crispiness
Use your hands to toss the seasoning for even distribution and better coating adhesion
Don't overcrowd the baking sheet - potatoes need space to crisp properly
Good to Know
Store leftovers in refrigerator for up to 3 days
Can be seasoned and prepped up to 2 hours ahead, then roasted when ready
Serve immediately while hot and crispy for best texture
Common Mistakes
Pat potatoes dry before seasoning to avoid soggy coating
Don't skip turning the potatoes to ensure even browning
Substitutions
Gluten-Free Swaps
General Alternatives
similar size and texture
FAQ
Can I use regular potatoes instead of little potatoes?
Yes, cut regular potatoes into 1-inch pieces for similar cooking time and texture.
What if I don't have cornstarch?
Potato starch works similarly, or skip it for less crispy but still delicious potatoes.
How long will these keep in the refrigerator?
Store covered for up to 3 days, though they're best reheated in the oven to restore crispiness.