“The Best Crispy Roast Potatoes Ever: Golden, Crunchy Perfection”

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat. This will prevent the potatoes from sticking and make cleanup easier.
Prepare the Potatoes:

Wash and peel the potatoes, if desired. Cut them into evenly sized chunks (about 1-2 inches in diameter). Try to keep the pieces uniform to ensure they cook evenly.
Parboil the Potatoes:

Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt and bring the water to a boil. Once boiling, reduce the heat to a simmer and cook the potatoes for about 10 minutes, or until they’re just tender but still firm enough to hold their shape. Drain the potatoes and let them sit for a few minutes to steam off excess moisture.
Toss in the Seasoning:

While the potatoes are still hot, transfer them to a large bowl. Add olive oil, garlic powder, rosemary (or thyme), salt, black pepper, and cornstarch. Toss everything together until the potatoes are evenly coated in the oil and seasoning. The cornstarch is key for achieving that extra crispiness.
Roast the Potatoes:

Arrange the seasoned potatoes in a single layer on the prepared baking sheet. Make sure they’re not overcrowded—this will allow them to crisp up evenly. Roast in the preheated oven for 30-35 minutes, flipping them halfway through, until they’re golden brown and crispy on the outside, and soft on the inside.
Finish and Serve:

Once the potatoes are done, remove them from the oven and let them cool for a few minutes. If desired, garnish with freshly chopped parsley for a burst of color and added flavor. Serve immediately as a delicious side dish or snack.
Serving and Storage Tips: