Crispy Roasted Potatoes (the Best!) (2024)

FAQs

Why can't I get my roast potatoes crispy? ›

Preheat the fat. While the potatoes parboil, add the oil or butter to the roasting pan, transfer it to the warm oven, and heat it for about 5 minutes before adding the potatoes. This allows the outside of the potatoes to crisp up nicely and not just absorb the cold fat when you put them in the oven.

Keep potatoes crisp in a warm oven if you're serving them in 1-2 hours. If there is a slight wait before everyone eats, don't cover the crispy potatoes—this traps steam which will make the potatoes soggy. Just keep them in the oven, but turn the temperature to the lowest setting.

Do I have to boil potatoes before roasting? Not necessary but this can help get the perfect consistency and crispiness. Make sure you boil them but leave them a bit al dente and they will crisp up perfectly in the oven.

The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying. Additionally, the vinegar can contribute to a golden-brown color on the exterior of the fries.

Neutral, low-cost oil such as vegetable oil, canola oil, safflower oil, peanut oil, corn oil, coconut oil, avocado oil, etc., work well for roasting. These oils have a high smoke point, allowing the potatoes to get very hot to achieve maximum crispiness.

Soaking the sliced potatoes in water helps to draw out some of the starch from the middle of the potato, resulting in a sturdier, crispier French fry.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

Roasted potatoes can become soggy if the water content in the potato isn't fully cooked. Different potatoes have different water content percentages. Also, be mindful of the oil. Potatoes can react like sponges; too much oil can make your potatoes appear to be soggy.

If roasted potatoes lack their crunchy sheen, overcrowding is usually the culprit. Just as overcrowding bacon or mushrooms in a saucepan causes disappointingly mushy results, placing potatoes too close to each other on a baking sheet will prevent them from crisping while they roast.

Carefully add the potatoes to the hot tray along with the garlic and rosemary. Toss to coat in the fat and spread out in a single layer so they cook evenly. Roast for 40-45 minutes, turning every 15 minutes, until crisp and golden brown. Season with sea salt and freshly ground black pepper to serve.

Which potatoes are best for roasting? ›

Russet potatoes will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor. You can also use a mix of the two. The potatoes should be cut into very large chunks, at least 2 to 3 inches or so.

We tasted the potatoes and agreed that post-salting is better than pre-salting. Salting before or after clearly makes a difference. The outside of the post-salted potatoes is more crispy and has a nice bite to it, whereas the outside of the pre-salted potatoes is tough and leathery.

Drain in a colander and leave to steam dry for 2 minutes – this will help the fat to stick to the potatoes. Give the colander a few light shakes to chuff up the edges of the potatoes, giving you maximum surface area for a crispy exterior as they roast.

A: This sure sounds a lot like potatoes that have been stored too long, in too cold of an environment before cooking. When potatoes are held below 41°F for too long a period, the starches convert to sugar and it changes the cooking chemistry.

Vinegar causes the potatoes to form a thin crust that further helps in retaining their shape. Vinegar increases the acid pH levels of water which further helps the potato just like when you add a little salt to the water while boiling eggs.

If the potato cubes were too large or unevenly cut, this might result in some pieces remaining crunchy. Crockpot Temperature: Crockpots can cook at varying temperatures, even on the same setting. If your crockpot is not heating evenly or maintaining a consistent temperature, it might have resulted in uneven cooking.

Roasted potatoes can become soggy if the water content in the potato isn't fully cooked. Different potatoes have different water content percentages. Also, be mindful of the oil. Potatoes can react like sponges; too much oil can make your potatoes appear to be soggy.

If you're cooking the potatoes after they've been in the fridge, the cooking time may be a little longer than normal as the potatoes will be cold. If you are cooking a whole roast dinner and are in and out of the oven you may find your roasties take a little longer.

If you oil them up early, the skins may not turn crispy. The salt, too, can run off the potatoes in the heat. Instead, do a quick oil baste after the potatoes reach 205°F: Remove the pan from the oven. Brush with olive oil (or bacon grease if you have it) and a hefty sprinkle of kosher salt.