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How To Make Roast Potatoes Crispy
Choose the Right Potatoes: Use starchy potatoes like Russet or Yukon Gold. They have a higher starch content, which contributes to a fluffier interior.
Preheat the Oven: Preheat your oven to a high temperature, around 425°F (220°C).
Peel and Cut Potatoes: Peel the potatoes if desired, and then cut them into evenly sized chunks. A size of about 1.5 inches (4 cm) works well.
Parboil the Potatoes: Place the potato chunks in a pot of cold, salted water. Bring to a boil and let them cook for about 5-7 minutes until the edges are slightly softened but the centers remain firm. This step helps create a fluffy interior.
Drain and Shake: Drain the potatoes and return them to the pot. Give them a good shake. This roughens up the edges, creating a better surface for crisping.
Coat with Oil: Transfer the potatoes to a baking tray. Drizzle with olive oil or vegetable oil. Make sure the potatoes are well-coated but not swimming in oil. Season with salt and pepper.
Spread Evenly: Arrange the potatoes in a single layer on the baking tray. Make sure there’s some space between each piece to allow for even cooking and crispiness.
Roast in the Oven: Roast in the preheated oven for about 40-50 minutes or until golden brown and crispy, flipping the potatoes halfway through for even browning.
5 Tricks For Crispy Roast Potatoes
Achieving perfectly crispy roast potatoes can be a bit of an art, and there are some tricks that can help enhance the crispiness. Here are five additional tips for crispy roast potatoes:
Choose the Right Type of Potato:
Opt for starchy potatoes like Russet or Yukon Gold. Starchy potatoes have a higher content of starch, which contributes to a fluffier interior. This fluffiness contrasts nicely with the crispy exterior.
Use the Right Fat:
Use a fat with a high smoke point, such as vegetable oil or duck fat. Olive oil is a popular choice, but be mindful of its smoke point, which is lower than some other oils. A higher smoke point helps achieve crispiness without burning the oil during the high-temperature roasting process.
Preheat the Pan:
Preheat the baking tray or pan in the oven before adding the potatoes. Placing the potatoes on a hot surface helps start the crisping process from the moment they make contact with the pan.
Add a Coating or Crust:
Toss the parboiled potatoes in a bit of flour or semolina before roasting. This creates a thin coating that contributes to the crispiness. You can also shake the parboiled potatoes in the pot after draining to roughen the edges, as this provides more surface area for crispiness.
Don’t Overcrowd the Pan:
Ensure that the potatoes are spread out in a single layer on the baking tray. Overcrowding the pan can lead to steaming rather than roasting, resulting in less crispy potatoes. If needed, use two pans to give the potatoes enough space.
Why Can’t I Get My Roast Potatoes Crispy?
If you’re having trouble getting your roast potatoes crispy, there could be several reasons behind it. Here are some common issues and solutions:
Not Using the Right Type of Potato:
Solution: Ensure you’re using starchy potatoes like Russet or Yukon Gold. Starchy potatoes have a higher starch content, which contributes to a fluffier interior and crispier exterior.
Skipping the Parboiling Step:
Solution: Parboiling the potatoes before roasting is a crucial step. It partially cooks the potatoes and creates a fluffy interior, which contrasts with the crispy exterior. Make sure you don’t skip this step.
Inadequate Drying After Parboiling:
Solution: After parboiling, make sure to drain the potatoes well and let them air dry for a few minutes. Dry surfaces on the potatoes will help with crispiness during roasting.
Using the Wrong Oil or Too Much Oil:
Solution: Use an oil with a high smoke point, such as vegetable oil or duck fat. Also, be sure not to use too much oil, as excess oil can lead to potatoes becoming more oily than crispy. Coat the potatoes evenly but without drowning them in oil.
Not Preheating the Pan:
Solution: Preheat the baking tray or pan in the oven before adding the potatoes. Placing the potatoes on a hot surface initiates the crisping process from the start.
Overcrowding the Pan:
Solution: Ensure the potatoes are spread out in a single layer on the baking tray. Overcrowding can lead to steaming rather than roasting, resulting in less crispiness. If needed, use multiple pans.
Is It Necessary To Boil Potatoes Before Roasting?
While it’s not strictly necessary to boil potatoes before roasting, parboiling can significantly improve the texture of roast potatoes and help achieve that sought-after combination of a fluffy interior and crispy exterior. Parboiling involves partially cooking the potatoes in boiling water before roasting them in the oven.
Here’s why parboiling is often recommended:
Fluffy Interior: Parboiling helps to soften the outer layer of the potatoes while leaving the inner part firm. This contrast in texture is what contributes to a fluffy interior when the potatoes are ultimately roasted.
Roughened Surface: When you drain and shake the partially cooked potatoes in the pot, the edges get roughened. This rough surface provides more opportunities for crisping when the potatoes are roasted in the oven.
Reduced Roasting Time: Parboiling reduces the overall roasting time. Since the potatoes are partially cooked, they spend less time in the oven, which helps prevent the outer layer from becoming overly dry before achieving the desired crispiness.
Even Cooking: Parboiling ensures more even cooking. If you were to roast raw potatoes, the outside might cook faster than the inside, leading to uneven results.
