The Best Roasted Potatoes (2024)

FAQs

Is it better to boil potatoes before roasting? ›

Boiling your potatoes for a little bit before roasting helps make sure that you get that beautiful crisp crust on the outside. If you don't parboil your spuds, the outside skin will remain quite tough, meaning that whatever fat you use will not be able to get inside the cracks.

Yukon Golds fall right in the middle of the spectrum.

This is the real beauty of the Yukon Gold, what makes them the best potatoes for roasting. The crisp. The creaminess. The texture.

For the best result, you want to choose a starchy potato like Russets that will get a crunchy, crispy outside and fluffy, creamy inside when roasted. Other potatoes like Yukon Gold or red potatoes tend to have a softer skin when cooked, which might not crisp up the way you intend.

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.

How do you keep roast potatoes warm and crispy? Don't. Let them cool. Just before you need to serve them (5–10 minutes, depending on how cool they are) put them in a hot oven, That should crisp them up nicely, and warm them too.

Melt the lard in a deep flameproof roasting tray on a high heat and fry the potatoes on each side until they begin to brown. Sprinkle with salt and roast for 30 minutes, or until starting to colour. Turn the potatoes and return to the oven for a further 20-30 minutes, or until golden-brown and crisp.

Parboiling: This involves partially cooking the potatoes in boiling water before finishing them in the oven, on the grill, or in a fryer.

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.

Solanine also causes a bitter flavor. If cooked potatoes taste bitter or cause a burning sensation in your mouth or throat, this can indicate high solanine levels, even if the potato does not look green ( 2 , 4).

What is the best fat for roast potatoes? ›

Goose fat is one of the first choices for roast potatoes because first of all – it tastes nice! It has a really rich flavour compared to your more common vegetable oils. It's a bit like how cooking your roast potatoes in dripping from your turkey can add more flavour to your spuds too – they're both animal fats.

Parboil the Potatoes First

Parboiling helps soften the potato insides before the roasting begins, so you won't be tempted to burn the outsides in exchange for less undercooked insides. Boil the potato chunks for eight to 10 minutes—they won't be fully cooked, but they'll be ready for the next step.

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.

For vegetables, chicken, and just about everything else, olive oil and ghee are our first choices for roasting at temperatures over 400°F. Not only do they help food cook up with the crispiness you crave, but each one also imparts its own unique flavor that you just don't get from neutral oils like grapeseed or canola.

A general rule of thumb is to parboil potatoes until they are fork-tender but not falling apart, this can range anywhere from 15 minutes for small potatoes to 25-30 minutes for large whole potatoes.

No, you do not need to boil your jumbo potatoes before baking them. Just follow this recipe for your best baked potatoes!

They will hold their shape better when boiled (which is important for potato salad), cook more quickly, and be tender and creamy once cooked. You can also boil Russet potatoes; however, starchier types of potatoes like Russets tend to absorb a ton of water.

True. New potatoes are indeed low in starch and high in moisture, making them perfect for boiling, steaming, and oven roasting.