Crispy Roasted Potatoes (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.

Make sure you boil them but leave them a bit al dente and they will crisp up perfectly in the oven. What does baking soda do to potatoes? It makes the water alkaline which helps break down the surface of the potato and helps make your potatoes crispy!

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.

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.

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.

Heat your oven to 400 degrees, spread potatoes on a sheet pan and cover them in tin foil. Re-roast them until they're warm all the way through, about 10-15 minutes. Remove the cover for another five to add crispiness.

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.

While most people would salt the spuds at this stage, the group's expert explained why this is actually counter-productive. "Salt your potatoes at the end of the cooking process - not the start," they wrote on the post.

I first came across this trick from a post on Serious Eats – baking soda creates an alkaline environment for the potatoes to boil in, which maximises the starch so our roast potatoes are extra crispy! Swish the potatoes around your colander after boiling.

A: First let's talk about why cut potatoes need to be immersed in water to begin with. The reason is to prevent the potatoes exposure to air, which causes dehydration, oxidation, and discoloration. Immersing cut potatoes will also help rinse off excess starch.

How long do I soak potatoes to get the starch out? ›

If you're pressed for time, the slightly sticky, cut potatoes should be soaked for a minimum of 15 minutes. However, a longer soak time may allow more starch to be removed. So, if you can prep the fries ahead of time, a few hours of soaking can help make them even crispier.

You can cut the potatoes the day before for easy roast potatoes, but ensure you aren't cutting them more than 12 hours ahead of time. Otherwise, they'll turn brown. Use cornflour as a coating. As mentioned, the key to perfect roast potatoes is a cornflour coating.

Then make sure oven is preheated and get fat nice and hot before you add the potatoes. The best for crispy potatoes is goose or duck fat or even lard but I as a little healthier have success also with a simple vegetable oil. You always should preheat the oven and get that fat nice and hot.

Soaking potatoes in salt water helps to draw out a lot of their moisture before cooking, so they can crisp up nicely in the oven without getting overcooked.

You don't dry the potato well.

Excess moisture on the skin can seep into the potato during baking and cause soggy skins. Do be sure to prick a few holes into the skin, too. While the potato is unlikely to explode in the oven, no one is here to take risks with dinner.

Potatoes can react like sponges; too much oil can make your potatoes appear to be soggy. Try placing oil in a spray bottle or using an aerosol to apply the oil to the potatoes. Lastly, ensure that the potatoes are dry before you add the oil.

To achieve the driest potatoes possible, let them simmer in well-salted water for 12 to 15 minutes before roasting. Be sure to drain and let them cool completely before moving on to allow all that steam to escape.

Old Potatoes: Very old or stored potatoes can become starchy and may not soften as well during cooking. It's best to use fresh, firm potatoes. Acidic Ingredients: If your soup contained highly acidic ingredients (e.g., tomatoes), it could have affected the texture of the potatoes.