Crispy Roasted Garlic Potatoes

2 lbs. red potatoes, scrubbed, dried, cut into wedges

1 T. cornstarch

½ tsp. garlic powder

¾ tsp. salt

¼ tsp. pepper

3 T. vegetable oil

1 T. butter, softened

1 large clove garlic, minced

1 T. minced fresh parsley

¼ tsp. grated lemon zest

Directions:  Preheat oven to 450 degrees.  Place rimmed baking sheet in oven to heat. Toss cut potatoes wedges with cornstarch, garlic powder, salt, and pepper together in large bowl. Carefully remove preheated baking sheet from oven.  Add oil to pan and tilt to evenly coat with oil.  Place potatoes, cut side down in a single layer on baking sheet. Roast until browned around edges, about 30 minutes. Remove potatoes from oven, and, using spatula, turn potatoes skin side down.  Return potatoes to oven and roast until crisp and deep golden brown, another 10-15 minutes.While potatoes roast, mix butter, garlic, parsley and lemon zest together in a medium bowl. When potatoes are finished roasting, remove from oven and transfer to bowl.  Toss with butter mixture.  Season with salt and pepper.  Serve.

Comment:  Good side dish.  Feel free to up garlic, lemon and parsley per taste.