I've discovered this recipe for Roasted Potatoes in Cooks Country Magazine quite a while ago, and they are very, very good. The cornstarch is what helps to make these so crispy. I use new potatoes, the little red ones, but the large red potatoes should work just as well.
2 lbs large red potatoes (I use new potatoes) scrubbed, dried and each cut into 8 wedges (I just cut into smallish chunks)
1 tbsp cornstarch (This is key to them turning out so crispy)
1/2 tsp garlic pwd (I'm not real fond of garlic, so I don't add it)
3/4 tsp salt
1/4 tsp pepper
3 tbsp vegetable oil
1 tbsp butter
1 large clove garlic, minced
1 tsp minced fresh parsley
1/8 tsp grated lemon zest
1. Adjust the oven rack to upper-middle position, place a rimmed baking sheet on rack, and heat oven to 450 degrees.
2. Meanwhile, toss potatoes, cornstarch, garlic pwd, salt and pepper together in a large bowl. Carefully remove preheated baking sheet from oven, add oil, and tilt baking sheet to evenly coat with oil. Place potatoes, cut side down in single layer, on baking sheet. Roast until browned around the edges, about 30 minutes.
3. While potatoes roast, mix butter, garlic, parsley and lemon zest together in a medium bowl. Remove baking sheet from oven and, using a metal spatula, turn potatoes skin side down. Roast until potatoes are crisp and deep golden brown, 10 - 15 minutes.
4. Transfer potatoes to bowl with the butter and toss until evenly coated. Season with additional salt and pepper.
Note: I do not use the flavored butter at all, but just serve them as is.