Ingredients
- 4 russet potatoes 6 to 8 ounces each
- 6 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 1 teaspoon salt
Preparation
Step 1
Adjust oven rack to lowest position and heat oven to 450° Place potatoes in bowl wrapped tightly with plastic and microwave until translucent around edges 3 to 5 minutes shaking bowl to redistribute potatoes halfway through cooking transfer potatoes to cooling rack and thoroughly blot dry with paper towel
coat rimmed baking sheet with 5 tablespoons oil transfer to oven and heat until just smoking 5 to 7 minutes meanwhile whisk remaining oil cornstarch and salt in large bowl add potatoes to bowl and toss to coat
Arrange in single layer on hot baking sheet and bake until deep golden brown and crisp 25 to 35 minutes flipping potatoes halfway through cooking time transfer to paper towel lined plate and Blot with additional paper towels serve