Ultra-Crispy Roast Potatoes Recipe (2024)

FAQs

How do I keep my roast potatoes crispy? ›

Keep potatoes crisp in a warm oven if you're serving them in 1-2 hours. If there is a slight wait before everyone eats, don't cover the crispy potatoes—this traps steam which will make the potatoes soggy. Just keep them in the oven, but turn the temperature to the lowest setting.

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.

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.

You don't NEED to, though if you want nice crispy potatoes with fluffy insides, par-boil cut potatoes for ten mins or so, drain in a colander and then shake well to break up the surface. Put into very hot oil and roast until cooked.

Parboiling the potatoes in alkaline water breaks down their surfaces, creating tons of starchy slurry for added surface area and crunch. Offering you the choice of oil, duck fat, goose fat, or beef fat means you can get whichever flavor you want.

A: This sure sounds a lot like potatoes that have been stored too long, in too cold of an environment before cooking. When potatoes are held below 41°F for too long a period, the starches convert to sugar and it changes the cooking chemistry.

When the corn starch comes into contact with the hot oil, it forms a barrier that traps moisture within the potato while also developing a crunchy crust. This results in fries that are both tender on the inside and crispy on the outside, mimicking the texture of fries you might find in restaurants.

Also, be mindful of the oil. 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.

Roast for 1hr until golden and crisp, and don't forget to turn them occasionally to ensure they cook evenly. Here's a few tricks to try to make them even more delicious. Sprinkle your parboiled potatoes with flour. This gives potatoes extra crunch.

In a video online, Gordon explained: “For crispy roast potatoes, you can depend on them, my tip is to parboil them, leave them to steam dry, then sprinkle them with semolina or flour, and then give them a good roughing up.”

Is it better to roast potatoes in olive oil or vegetable oil? ›

Is there a better oil for roasting potatoes? While many swear by duck or goose fat for the crispiest roast potatoes, olive oil is a fantastic plant-based alternative that offers a different but equally tempting flavour profile. Different olive oils have unique flavour profiles to experiment with.

Adding oil to potatoes before baking is perfectly fine, just a personal preference. Without oil the Idaho russet skin bakes up crispy, with oil the skin will carry a lot of the flavor of the oil so some people have a preference for using olive oil or peanut oil.

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.

Raw or undercooked potatoes can contain solanine, a naturally occurring toxin that can cause gastrointestinal symptoms such as nausea, vomiting, and diarrhea if consumed in large amounts.

The potatoes aren't as crunchy if they aren't par boiled. There's lamb dish I cook with potatoes roasted with the lamb. These are not par-boiled and although they taste delicious because of the lamb fat they are not what I'd call a proper roast potato.

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. Excess moisture will increase the cooking time of potatoes and may result in soggy spuds.

To ensure that your potatoes become soft and tender, consider using the right type of potatoes, ensuring even and appropriately sized cuts, providing sufficient liquid, and avoiding overly long cooking times.

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.