Crispy Roasted Potatoes

1. Place potatoes in a pot of cold, heavily salted water. Bring to a boil and cook until the potatoes are fork tender but not falling apart, about 6-7 minutes depending on size.
2. Drain the potatoes and let them sit in the colander or pot for 5–10 minutes to allow residual moisture to evaporate. Give the potatoes a gentle shake to rough up the edges slightly. Those craggy bits become extra crispy in the oven.
3. Sprinkle over the cornstarch and spice blend. Toss gently until the potatoes are evenly coated.
4. Add a generous layer of oil to a sheet pan and place it in a 400–410°F oven for about 5 minutes, until the oil is shimmering hot.
5. Carefully add the potatoes to the hot pan in a single layer. Roast for 20–30 minutes, tossing and shaking the pan every 10–15 minutes, until deeply golden brown and crispy.
6. Transfer the potatoes to a paper towel-lined bowl briefly to absorb any excess oil. Remove the paper towel and season immediately with flaky salt to taste.

Serve hot and enjoy immediately — preferably straight from the pan while standing in the kitchen.