Preheat your oven to 400°F. (200ºC)

Wash the potatoes thoroughly and pat them dry. If using baby potatoes, cut them in half. If using larger potatoes, peel them, and cut them into 1-inch chunks.

Parboiling the potatoes is optional but recommended for maximum crispiness.

Bring a pot of salted water to a boil. Once the water comes to a boil, add the potatoes. Cook for 7 minutes.

Drain the potatoes and let them dry in the colander for a few minutes.

Add the potatoes to a bowl, add the olive oil, salt, and pepper, and stir to combine.

Add the cornstarch, if using, and stir to combine.

The reason why I don’t add the spices just yet it’s because they burn in the oven and I don’t like that. So I leave them to add at the end of baking.

Spread the potatoes in a single layer on a baking sheet lined with parchment paper or a lightly greased tray. Make sure the potatoes are not crowded to ensure even crisping.

Roast in the preheated oven for about 40 minutes, or until crispy and browned. Flip the potatoes halfway through to ensure they crisp evenly on all sides.

Once the potatoes are golden brown and crispy, remove them from the oven.

Sprinkle with freshly chopped parsley or chives for a burst of freshness.

Serve immediately as a side dish or snack. Enjoy!

These crispy roasted potatoes are perfect with dips like sour cream, garlic aioli, or ketchup!

In a small bowl, whisk together the mayonnaise, finely minced garlic, lemon juice, Dijon mustard, salt, and a pinch of black pepper until well combined.

Taste the aioli and adjust the salt, lemon juice, or garlic to your preference.

Add Olive Oil (Optional): For a creamier, more traditional aioli, slowly drizzle in 1 tbsp of olive oil while whisking continuously until the mixture is smooth and silky. This is optional to add some creaminess to the sauce.

Cover and refrigerate the aioli for at least 15-20 minutes to let the flavors meld together.

Serve as a dip for fries, roasted potatoes, vegetables, or as a spread for sandwiches and burgers.