Crispy Oven Potatoes

Ingredients

• 4 medium sized Yukon gold potatoes cut into wedges

• 2 tbsp olive oil

• salt and pepper to taste

• 1/2 teaspoon of paprika

• 1 teaspoon of corn starch

Directions

• Pre-heat oven to 400F

• Place potato wedges into a pan with olive oil, salt and pepper, paprika and the secret ingredient (corn starch)

• Mix in the pan

• Pop into the oven until golden brown and delicious (GBD). You may want to flip over about half way through. (I flipped at 20 minutes)

Notes

• You can use whatever kind of potato to make this recipe

• Since every oven is different, I wouldn’t cook less than 25 minutes to cook the potatoes through

• I don’t know why cornstarch works but it does. You get the “fried” feeling without all the fat and oil.