Roast potatoes are the UK’s favourite part of Christmas dinner, so if you’re doing the cooking you’ll want to get them just right.
Soggy roasties just won’t cut it during the most awaited meal of the year.
Even if you’ve perfected your recipe ahead of the festive season, the results all hinge on how it goes down on the day – and that’s a lot of pressure
Thankfully, though, if you’re worried about striking the balance between soft in the middle and crispy on the outside, there are just a few things to remember.
Jeff Baker, Executive Development Chef atFarmison & Co, has shared the pitfalls to avoid for perfect golden morsels of savoury deliciousness.
It all starts with the potatoes you choose.
‘When it comes to choosing which potatoes to roast, I always recommend King Edwards or Maris Piper potatoes,’ said Jeff.
‘They’re the best potatoes for the job and, when cooked properly, leave you with gorgeous crispy-edged spuds with fluffy middles.’
Next up, there’s the oil. You may be toying with the decision between goose fat and olive oil, but it’s more about the amount you use than the type.
‘Though we all love a crispy roast potato, it can be really easy to mess them up,’ said Jeff. ‘If you drown them in too much oil, they’ll burn on the outside and be undercooked on the inside.’
He recommends par-boiling your spuds then fluffing them up before roasting for best results.
To expertly fluff them, put your pre-softened potatoes in a pan or colander and give them a good shake, creating ridges and nodules that’ll become extra crunchy when fried.
Some people like to use flour or semolina for coating, but if you fluff vigorously enough you shouldn’t need to overcomplicate things.
When it comes to cooking time, Jeff advises roasting for at least 30 minutes at 200 degrees, checking on them now and again.
He adds: ‘Give them a shake every now and then to increase the crispiness.
‘If you are still unsure after 40 minutes, take a potato out and give it a try. Not only can you check whether they are ready but you get first dibs on the crispiest roasties!’
Keep things simple but get the basics right, and your guests will be as contented as can be.
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FAQs
He recommends par-boiling your spuds then fluffing them up before roasting for best results. To expertly fluff them, put your pre-softened potatoes in a pan or colander and give them a good shake, creating ridges and nodules that'll become extra crunchy when fried.
How to stop roast potatoes from going soggy? ›
If it's for a short time, just spread them on a half-sheet pan and stick in a 200F oven. Because it's below 212F the potatoes won't keep cooking and because the oven is dry, they will stay crispy. If it's going to be longer, allow them to cool below 200F, put in a large bowl and seal well with oven-safe plastic wrap.
How to cook potatoes so they are not mushy? ›
Place the pot over medium-high heat and bring to a boil. Once boiling, reduce the heat to a bare simmer. Do not cover. (Covering changes the environment in the pot and can make the potatoes turn mushy.)
How do you keep potatoes from getting soggy? ›
The key is to store potatoes in a cool dry place, like in the cabinet of a pantry, in a paper bag or cardboard box. It's important to keep potatoes at the cool, ideal temperature (but not, surprisingly, the fridge) to prevent them from turning green, getting soft spots, or pre-maturely sprouting.
Why won't my roast potatoes stay crispy? ›
Parboiling the potatoes is a good start, but if they're not getting crispy during roasting your temperature isn't high enough or there's too much moisture.
Why are my roast potatoes so mushy? ›
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.
How do you're crisp roasted potatoes? ›
Arrange cooked potatoes on a baking sheet in a single layer (if desired, line with parchment paper). Cover pan with aluminum foil and place in hot oven. Cook for 20 minutes, and then remove foil and let them go for another 5-10 minutes or until they are the crispy potatoes you are looking for.
How to stop potatoes from going mushy? ›
How to Cook Potatoes that absorb too much water. For this season, if you've been struggling with potatoes that turn to mush, we'd recommend you steam them whole instead of boiling them. We've actually done a bit of testing on this and they definitely hold together far better if steamed whole (with skins on).
Should you boil potatoes before roasting? ›
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.
How do I cook my potatoes to be a little soft? ›
Place the potatoes in a 3- to 4-quart sauce pan and cover with cold water. Partially cover the pot and bring the water to a boil. Uncover, add 1 teaspoon of salt, and reduce the heat so that the water boils gently. Cook until the potatoes are tender when pierced with a fork, 10 to 12 minutes.
The Vinegar Trick
In his recipe, López-Alt shares his secret for perfectly cooked potatoes every time: Adding vinegar to the water (specifically, 1 tablespoon of vinegar per 1 quart of water) prevents overcooking. This one tip has transformed potato salad for Kristina Razon, the Senior Food Editor at Kitchn.
How do you fix soggy potatoes? ›
Add Dehydrated Potatoes
Here's the method recommended by Dr. Potato at the Idaho Potato Commission: An “easy fix for watery potatoes is to break out the instant dehydrated potatoes and mix them in a tablespoon at a time, into the wet potatoes. This usually will thicken them up.”
Can you cut potatoes ahead of time for roasting? ›
If you're here, you'll probably be glad to know that yes, you can peel and cut potatoes the day before you plan to serve them — and that it's super easy! All you have to do is submerge the bare potato pieces in water and refrigerate (more on that later).
How do you keep roast potatoes moist? ›
Once the internal temp is 185°F or more (210°F is ideal) pull the potatoes from the oven, and with one hand using a mitt, place each hot potato in foil and wrap. Ideally store in a heated bread warmer drawer.
What is the best oil for roasting potatoes? ›
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.
Can I cook roast potatoes at 150 degrees? ›
Method
- Preheat oven to 170°C/150°C fan-forced. Line a baking tray with baking paper. ...
- Combine garlic3 garlic cloves, crushed, rosemary2 tbsp chopped fresh rosemary, oil2 tbsp olive oil and salt2 tsp sea salt in a bowl. Add to potatoes. ...
- Arrange potatoes, in a single layer, on prepared tray.
How to Cook Potatoes that absorb too much water. For this season, if you've been struggling with potatoes that turn to mush, we'd recommend you steam them whole instead of boiling them. We've actually done a bit of testing on this and they definitely hold together far better if steamed whole (with skins on).
Why put potatoes in cold water before roasting? ›
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.
Why do my roast potatoes fall apart? ›
The best potato for the job will change throughout the year, as the level of sugar fluctuates with each variety during storage. Dry matter – the non-water part of the potato – also varies. Too much and the potatoes will fall apart when they are cooked, too little and they will be soggy.
Is it necessary to boil potatoes before roasting? ›
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.
