roasting potatoes has always been one of my favorite things to do in the kitchen , there’s just something so satisfying about that crispy outside and fluffy inside.
but let me tell you it’s not always as easy as it look, i’ve tried all sort of ways to get that perfect texture, from boiling , steaming , parboiling , blanching and even skipping the pre roasting step altogether.
each method has it own little pros and coins.
what’s the sweet spot to achieve crispy edges while keeping the inside tender ?
figuring out the best temp and cooking time has been a bit of an experiment too, i’ve definitely made some mistake along the way , like ending up with potatoes that are too mushy or not crispy enough on the outside.
one thing i’ve learned, though , is that the type of potato you choose can make a huge difference some varieties just roast better than others.
and let’s not forget about seasoning-oh, the seasoning ! there is nothing worse than a bland potatoes spices and herbs is what really takes those roasted potatoes from good to absolutely delicious.
this guide has it all , from choosing the best potatoes variety to mastering the perfect seasoning blend, perfect temp and cooking time and even tackling common roasting problems .
secret to achieving restaurant quality roasted potatoes and how to pair this golden crispy beauties with the most delicious sides and sauces.
pre roasting ?
i love roasting potatoes, and over time and i’ve tried just about every method to prepare them ,when it comes to pre roasting each method has it’s perks and downsides.
boiling is my go to when i want soft tender potatoes with a crispy finish, it takes about 10 minutes on the stovetop after bringing water to a boil , but the risk is making them too mushy if you’re not careful.
steaming in a steamer is a gentler, taking around 12 minutes, and it’s great if you want to keep the skin on, but it can leave the potatoes a little too soft.
soaking pottoes in water helps removing excess starch, which is key to avoiding that texture, it doesn’t take long- about 30 minutes in cold water , but you’ll need to rinse and clean them well first.
blanching is a quicker, taking just a few minutes, and gives you a head start on cooking , but it doesn’t always deliver the same tender as boiling or steaming.
parboiling is probably my favorite; it only takes 8 minutes and strikes a good balance between tender and crisp, this method soften the potatoes just enough without making them mushy setting them up perfectly for roasting.
i’ ve also tried roasting potatoes fresh raw without any pre -cooking .
it’s definitely easier- just wash peel ( or not ) and throw them in the oven, but i’ve found they often come out too firm or the outside get crispy while the inside stays underccoked.
whether boiled steamed potatoes for roasting , to test if potatoes are ready for roasting , i always use the fork test .
i gently poke potatoes with fork , if it goes in easily but meets a little resistance in the center, they’re perfect, if the fork slides in tooo easily, they’re likely too soft and might turn soggy in the oven.
once you’ve got theat slight resistance, you’re good to go -crispy exterior tender interior , no sogginess.
seasoning
when it comes to experimenting with spice and herbs , the right seasoning makes all the difference, here’s why i approach it.
for a flavor -packed roasted potatoes , i love a mix of dried herbs and spices , before roasting , i often use a combination of black pepper and salt to build a solid base.
cumin adds a warm earthly nutty flavor, note while paprika gives a smoky, sweet taste.
coriander brings a citrusy zing and fennel seeds bring a hint of citrusy freshness.
onion and garlic powder add depth, and rosemary , thyme and oregano infuse a classic , aromatic essence.
for a bit of umami , nutritional yeast provides a cheesy umami punch for extra depth.
one of my favorite mix is italian seasoning with a touch of paprika for a robust flavor, for an indian twist cumin coriander and a sprinkle of fennel seeds word wonders.
i season the potatoes right before roasting , sometimes, i make a seasoning mi ahead of time and let it sit to let the flavor meld, adding herbs and spices the day before can deepen the flavor.
how to roast
roasting potatoes to perfection can be a bit of a balancing act, especially when it comes to timing and temperature, here’s how i’ve navigated the various setting and temperature.
when roasting at 350 ( 175 ) it typically takes in the oven about 40.45 minutes, this this temp is a bit lower, so the potatoes cook more slowly often resulting in softer texture.
at 375 (190) they usually need around 35 40 minutes , this is a good middle ground for tender potatoes with a decent level of crispiness.
at 400 (200 )is my sweet spot for crispy potatoes , it takes about 30 .35 minutes, i love this temp because it gives a nice balance crispy on the outside and tender on the inside .
at 425 220 you’re looking at 25.30 minutes , this is great if you’re in a hurryh and want that crisp, but be careful not them dry out.
at 450 it’s a quick 20 to 25 minutes , this high temp is perfect for a golden crunchy exterior, but you have to watch closely .
if you’re roasting in foil they might need a few extra minutes since the foil traps steam, roasting without foil usually results in a better cisp.
make sure to preheat your oven properly , how long does it takes to heat up depends on your oven, but i usually give it about 10- 15 minutes to reach the desired temp.
when it comes to cooking time you want to make sure the potatoes are uncovered to get that crispiness .
side up or down doesn’t matter too much if you give them a toss halfway through.
if they ‘re not crisping up, it might be because they’re too crowded on the tray or the oven wasn’t hot enough.
i’ve had potatoes come out dry or hard on the outside when i didn’t give them enough space or cooked them at too low temp.
also , check the setting and more of your oven to ensure it’s set to bake not roast or broil.
ultimately, what temp you choose and how long they roast for depends on your texture preference.
if they’re taking so long or seem too cooked once , make sure to check your oven setting and the size of your potato chunks.
one of the biggest challenges is preventing them from sticking to the pan i’ve tried different method .
should i add a layer of etra virgin olive oil : i’ve found that a generous amount of oils helps create a barrier that keeps the potatoes from sticking .
but duck or goose fat adds a rich , savory touch , lard works well too , though it has a distinct taste.
i’ve also tried using butter and truffle oil for more luxurious twist , butter gives a great flavor but can burn at high tem and affect the overall taste .
truffle oil adds a unique earth aroma but you dont need a lot just a drizzle can take roasted potatoes to a whole another level.
is it better to use tin or a tray ? i prefer a heavy duty tray or baking sheet, it’s necessary to preheat the tray with the oil in it befor adding the potatoes.
this can helps crisp up the bottoms right away and reduce sticking.
avoid sticking all together , make sure the potatoes are well coated with oil , and give them enough space on the tray.
if they’re crowded , they’ll steam rather than roast, which can lead to sticking.
roasting potatoes in roaster , convection or electric oven- each has it’s quirks.
in convection oven the fan ensure even cooking and extra crispiness, electric ovens tend to cook more evenly but might take longer.
a roaster can be great for large batches but often results in a softer texture.
the key differences is how the heat circulate affecting the final crisp.
how to make it more crispy :
to make it crispy , i’ve found that a simple coating of cornstarch or all purpose flour before roasting works wonders, just a light dusting on the potatoes helps them achieves that perfect crunch without turning soggy or mushy.
sometimes i mix a bit of baking powder or even a touch of semolina for extra crispiness.
best variety for roasting :
for me yukon gold and russet are the best varieties , yukon gold has that buttery texture, while russet get super crispy with a fluffy inside.
red skin and dutch yellow are also great especially for a hasselback style.
i love using fingeling and peewee potatoes too , especially when they ‘re halved for oven roasting.
for something different purple or jersey royals are fantastic.
i’ve even roasted kipfler, king edward and idaho , they all brings something unique to the table.
gemstone and medley both are great fresh brands that are perfect for roasting.
what to do with :
when it comes to what to serve with potatoes, the possibilities are endless .
pairs well with grilled chickens thighs or roast beef , especially with a side of broccoli or cauliflower.
if you are in the mood for something rich, cream cheese or gruyere melts beautifuly over them.
loaded with cheddar and bacon turkey is another favorite.
for a low fat option , i love adding a dollop of greek yogurt mixed with kewpie mayonnaise pesto and tahini or a balsamic vinegar drizzle also goes perfectly.
how to reheat freeze & store :
storing roasted potatoes ; it’s best to let them cool completely before freezing,whether they’re whole cut up or sliced , i like to lay them out on a baking sheet to avoid clumbing ,then transfer them to a freezer bag.
large wedges or small sliced potatoes freeze well too , but for thinly sliced or mini baby potatoes , make sure they’re in a singl layer first.
to reheat , i spread them in the oven or microwave
for uncooked potatoes , i always freeze them quatered or chopped for easy roasting later
however , we don’t recommend to roast frozen potatoes as the texture and flavor of roasted frozen potatoes are simply off.
if you got leftover potatoes smashed or deep fried , sauteed in iron skillet with kalamata olives and whipped feta is quick and delicious ideas.
sweet potatoes are also perfect for roasting however.