Kat Can Cook

First, prepare your seasoning mix: Combine 2 tablespoons salt, 1 teaspoon black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 3 teaspoons paprika, 2 teaspoons dried parsley or marjoram, and ½ teaspoon celery salt in a container with a lid. This mix will last for up to 2 months.

For the potatoes: Heat your oven to 425 Degrees F. Peel and dice 5-6 Yukon gold potatoes. Add a neutral oil (vegetable, safflower, or avocado) and 1-2 teaspoons of cornstarch to the diced potatoes. Mix them on one or two sheet pans, making sure not to overcrowd them, which would prevent them from crisping properly. Add a generous amount of the prepared seasoning mix to taste and mix again. Roast the potatoes for 35-50 minutes, stirring them halfway through cooking so they crisp evenly. They are done when they are tender and deeply golden. Add a pinch more seasoning to the cooked potatoes if desired, or serve straight away.