I adapted this recipe from America’s Test Kitchen. They know what they’re doing there.
- 3 large Yukon Gold potatoes
- 2 tbsp cornstarch
- 3-4 tbsp vegetable or canola oil
- cooking spray
Spray metal walled baking pan with cooking spray, then pour on enough oil to coat bottom of pan, tilting to ensure even coat. Slice short ends off of potatoes and set aside,* then slice in half lengthwise. With cut side down, slice into wedges about 1/2″ thick. Stir cornstarch into 1/2 cup water in glass bowl until dissolved; microwave in 30 minute increments until thickened. Keep stirring until mixture is the consistency of corn syrup. Dip each potato wedge in the slurry, coating all sides, and place on oiled pan with one of the cut sides down. Cover tightly with aluminum foil and bake on bottom rack at 425 degrees (400 for dark pan) for 15 minutes. Uncover and bake for 10 minutes; flip to other cut side and bake 10 more minutes. Sprinkle evenly with salt immediately upon removing from oven.
*I put the cut ends on the pan too, without dipping in the cornstarch slurry. These become special treats for the Labradog.
The Soup Diva 