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Ingredients
Scale
- 2 pounds Yukon Gold or red potatoes, scrubbed and diced into 1/2-inch cubes
- 2 teaspoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons kosher salt or Maldon's Sea Salt to taste
- 1/4 teaspoon black pepper
- 3 tablespoons avocado oil or another high-heat oil
- Chopped Italian parsley or chives for garnish
Instructions
- Preheat the oven to 425℉ and place a large cast iron frying pan inside.
- In a bowl, combine potatoes with cornstarch, garlic powder, onion powder, kosher salt, and black pepper.
- Drizzle avocado oil over the potatoes and toss until coated.
- Spread the potato mixture in a single layer in the hot frying pan.
- Bake for 20 minutes, then flip the potatoes and continue baking for another 15 to 20 minutes, stirring every 10 to 15 minutes.
- Once golden brown, remove from the oven and garnish with parsley or chives.
Notes
Preheat the pan properly for maximum crunch.
Keep potatoes in a single layer for even cooking.
Stir the potatoes regularly to achieve an even brown.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 1
- Sodium: 350
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 4
- Protein: 3
- Cholesterol: 0