The outside is nice and crispy while the inside is fluffy and soft.
Preheat oven to 475? F. Combine the garlic and oil in a large bowl and microwave until the garlic is fragrant, about 1 minute. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to a rimmed baking sheet, tilting the sheet to coat.
Add the potatoes to the bowl with the remaining oil mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat. Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes. Serve.
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|Serving Size: 1 recipe (727g)|
|Recipe Makes: 4|
|Calories from Fat: 497 (47%)|
|Amt Per Serving||% DV|
|Total Fat 55.2g||74 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 34.5g|
|Polyunsanturated Fat 15.7g|
|Cholesterol 0mg||0 %|
|Sodium 1781mg||61 %|
|Potassium 2781.7mg||73 %|
|Total Carbohydrate 131g||39 %|
|Dietary Fiber 9.4g||38 %|
|Sugars, other 121.6g|
|Protein 15.3g||22 %|
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Calories per serving: 1054
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