2 lbs potatoes, russets-cut into french fry lengths, red potatoes-cut into 8 wedges, fingerlings-cut in half
1 Tbsp. cornstarch
1/2 tsp. garlic powder
3/4 tsp. salt
1/2 tsp. black pepper
3 Tbsp. canola oil
1 Tbsp. softened unsalted butter
1 large garlic clove, minced
1 tsp. parsley, finely minced (optional, if your crew objects to green flecks)
1/8 tsp. grated lemon zest
Adjust oven rack to upper middle position, place a large, rimmed baking sheet on rack and heat oven to 450° F.
In a large bowl, toss potatoes, cornstarch, garlic powder, salt and pepper.
Once oven has reached 450° F, remove pan, carefully pour in oil, tilting pan to cover the entire pan.
Carefully add potatoes to pan and return to oven; roast for 30 minutes.
While potatoes are in the oven, blend together the butter, garlic, lemon zest, and parsley, if using. Set aside.
After the potatoes have roasted for 30 minutes, remove them from the oven, flip them over and return to the oven for an additional 15-20 minutes, or until potatoes are crispy and deep golden brown. Most of my family prefers them crispy.
Remove from oven and toss potatoes in butter mixture. Season with additonal salt and pepper, if desired.