The Secret to Crispy Roast Potatoes
Perfect roast potatoes deliver a contrast that never
disappoints: deeply golden edges that crackle at the touch and a tender, creamy center. The path to that texture is less about mystery and more about method. With the right potato, proper pre-cooking, and hot fat, home cooks can count on consistent results.
The best varieties of roasting potatoes are high or medium
starch. Russets yield the crispiest crust with a fluffy interior. Yukon Golds offer a slightly creamier bite and a rich color. Waxy potatoes can brown, but their firmer texture resists that desirable craggy surface. Cut potatoes into even 2-inch chunks so they cook at the same rate. Uniform size matters for
both browning and tenderness.
Cover the cut potatoes with well salted cold water, bring to a gentle boil, and cook until the edges look a bit soft and a knife meets slight resistance in the center, about 8 to 10 minutes for 2-inch pieces. Drain thoroughly, then let the potatoes sit in the colander for a couple of
minutes so steam can escape. Dry surfaces brown; damp ones steam.
Next, rough up the exteriors. A woman I met in Scotland years ago painstakingly used a fork to score all around the potato chunks. A simpler way to get the same results is to toss the drained potatoes in a wire colander, cooking pot, or large bowl
until the edges turn fuzzy and small bits of potato cling to the surface. Those starchy fragments become crisp, lacy shards in the oven. For an even more pronounced crust, some cooks add a very small pinch of baking soda to the boiling water, which makes the surface starch more prone to browning. Use this optional step sparingly, as adding too much can make the potatoes fall apart.
Heat matters. Slide a sturdy sheet pan or shallow roasting pan into a 425°F oven while the potatoes simmer. Add a thin layer of fat to the preheated pan so the potatoes sizzle on contact. Neutral oils with a high smoke point are reliable, while rendered duck fat or beef tallow add savory depth. Olive oil works if kept to 425°F and monitored closely. The potatoes should have room; crowding leads to steaming rather than
roasting.
Season the roughened potatoes generously with salt and just enough fat to coat. Transfer them to the hot pan, cut sides
down, and roast until well browned on the bottoms before turning, about 20 to 25 minutes. Flip and continue roasting until all sides are deep golden and crisp, another 20 to 25 minutes. Convection, if available, speeds browning and promotes a more even crust. If the pan seems dry during cooking, a light drizzle of hot fat helps maintain sizzle.
Finish with a final sprinkle of salt. Fresh herbs such as rosemary, thyme, or parsley can be added in the last few minutes so they stay fragrant. Serve immediately. The technique rewards attention to detail, and the result is a platter of potatoes that offer the right kind of crunch with every bite.
