What is the secret to getting perfectly crispy roasted potatoes?

Question

Discover the secret to crispy roasted potatoes with golden edges and fluffy centers.

Answer 1

The secret to perfectly crispy roasted potatoes is to par-boil them until just tender, rough them up in the pot to create a starchy exterior, toss them with enough oil, and roast at a high temperature on a single layer without overcrowding the pan.

Detailed Explanation:

Achieving that irresistible crispy exterior and fluffy interior on roasted potatoes is a culinary triumph. Here's the winning formula:

1. Cut Evenly: Cut potatoes into roughly equal-sized pieces (1-2 inches) for even cooking.
2. Par-boil (Crucial!): Place cut potatoes in a pot, cover with cold salted water, bring to a boil, and simmer for 5-10 minutes until they are just tender when pierced with a fork, but not falling apart. This starts the cooking process and softens the interior.
3. Rough Them Up: Drain the potatoes thoroughly in a colander. Here's the magic trick: put the colander back over the empty pot and gently shake the potatoes. This 'roughs up' the edges, creating a starchy, fuzzy surface that will get incredibly crispy when roasted.
4. Dry Thoroughly: Let the potatoes steam dry in the colander for a few minutes. Excess moisture is the enemy of crispiness.
5. Ample Oil & Seasoning: Transfer potatoes to a large bowl. Drizzle generously with a high-smoke-point oil (like olive, canola, or grapeseed). Toss well to ensure every surface is coated. Season with salt, pepper, and any other desired herbs/spices.
6. Single Layer, No Overcrowding: Arrange the potatoes in a single layer on a baking sheet (preferably dark or heavy-gauge for better browning). Do not overcrowd the pan. Give them space; if they're too close, they'll steam instead of roast. Use two pans if necessary.
7. High Heat Roasting: Roast in a preheated oven at 200-220°C (400-425°F).
8. Flip Halfway: Roast for 20-30 minutes, then flip them once to ensure all sides get crispy and golden-brown. Continue roasting for another 20-30 minutes, or until deeply golden and crispy.

Pro Tip:

For even crispier results, consider adding a tablespoon of semolina flour, rice flour, or cornstarch to the potatoes after roughing them up and before oiling. This adds an extra crispy coating.