• Air Fryer setting 400° OR Preheat oven to 225°C/450° F.
• Combine the garlic and oil in a small pot, warming it until the garlic is fragrant, about 1 minute. (Likewise, a microwave would work, too.)
• With a wire sieve, strain the garlic-oil mixture. Measure one tablespoon of the oil and set the remaining oil aside (leaving the garlic in the bowl) .
• Add the potatoes to the bowl with the garlic 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.

For an oven:

• Preheat the oven to 425° F

  The remainder of the olive oil goes onto a baking sheet (not a glass dish, trust me). Evenly spread the potatoes and pop into the oven.

  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.

For an Air Fryer:

• Add the remaining oil into the air fryer basket and tilt to coat evenly. AIR FRY at 400° for 25-30 minutes, shaking the basket a few times so they cook evenly.

  Test with a paring knife to make sure that the potatoes are thoroughly cooked.
• Serve with ketchup, mayonnaise or sour cream