Ingredients:

  • 3 lbs Yukon Gold potatoes, cut into 1.5-inch chunks
  • 3 tbsp neutral oil
  • 1 tbsp cornstarch
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper

Instructions:

  1. Preheat the oven to 425°F (220°C). Pat the potato chunks completely dry with a paper towel to remove surface moisture.
  2. In a large bowl, toss the potatoes with 1 tbsp cornstarch until they look slightly dusty.
  3. Slowly drizzle in 3 tbsp neutral oil and add 1 tsp kosher salt and 1/2 tsp black pepper. Stir until the cornstarch and oil form a thin, tacky paste that clings to every potato surface.
  4. Sprinkle 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp dried thyme, and 1/4 tsp cayenne pepper over the potatoes. Toss once more to ensure an even distribution of color and flavor.
  5. Spread the potatoes onto a baking sheet in a single layer, ensuring there is at least a half-inch of space between each piece. Cook in batches if they do not fit in one layer.
  6. Roast for 20 minutes without moving them. Use a flexible spatula to flip the potatoes and shake the pan, then roast for another 20–25 minutes until the edges are deep golden brown and the centers feel tender when pierced.