"Cornstarch is key for thickening gravies and velveting meat, but it's also the answer for making roasted vegetables extra crispy. It seems odd that the powder responsible for giving beef and broccoli that delectably silky texture can also give veggies a harder exterior, but it all comes down to science. When cornstarch is exposed to higher temperatures, the starch's molecules bind together, keeping the water at bay and giving food a crisp surface."
"Once the potatoes are cut to your liking, sprinkle them with a dash of cornstarch. You don't want the sweet potatoes to turn out sticky, so one tablespoon for every pound of sweet potato is a good ratio. If you don't have the product at home, cornstarch substitutes like potato or tapioca starch will do. Toss the sweet potatoes in the powder until they're evenly coated, then proceed with sprinkling oil and spices onto the vegetables before roasting."
Cornstarch forms a protective barrier on sweet potato surfaces by binding starch molecules at high heat, which keeps water at bay and produces a crisp exterior. Sweet potatoes have high water content, so the coating promotes caramelization while preserving a tender interior. Use about one tablespoon of cornstarch per pound of sweet potato and toss pieces until evenly coated. Potato or tapioca starch can substitute for cornstarch if needed. After coating, add oil and spices, and arrange cubes with plenty of space on the baking sheet to avoid steaming and ensure maximum crispiness.
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