Crispy Roasted Potatoes

Method

1. Parboil the potatoes in salted boiling water for 10 minutes — they should be tender on the outside but still firm in the center. Drain well.

   Salt early and throughout the cooking process. Salt added at the beginning penetrates the food; salt added at the end sits on the surface. Both are important, but the foundation matters most.

   Salt early and throughout the cooking process. Salt added at the beginning penetrates the food; salt added at the end sits on the surface. Both are important, but the foundation matters most.

2. Rough up the edges by returning the drained potatoes to the pot, covering with a lid, and shaking vigorously 3-4 times. The edges should be fluffy and ragged — this starchy surface is what crisps.

3. Toss with oil and seasonings. The oil coats the roughed-up starch, which fries in the oven heat.

   Season generously — underseasoned food is the most common home cooking mistake. You can always add more at the end, but building seasoning in layers produces deeper flavor than a single pass.

   Season generously — underseasoned food is the most common home cooking mistake. You can always add more at the end, but building seasoning in layers produces deeper flavor than a single pass.

4. Roast at 425°F on a preheated sheet pan for 40-45 minutes, flipping once at the 20-minute mark. The potatoes are done when they're deeply golden and shatter when you tap them.

   A properly preheated pan is non-negotiable. If the oil doesn't shimmer and a drop of water doesn't sizzle on contact, the pan isn't ready. Cold pans cause sticking and prevent browning.

   A properly preheated pan is non-negotiable. If the oil doesn't shimmer and a drop of water doesn't sizzle on contact, the pan isn't ready. Cold pans cause sticking and prevent browning.

5. Season with flaky salt and fresh herbs immediately out of the oven.

   Season generously — underseasoned food is the most common home cooking mistake. You can always add more at the end, but building seasoning in layers produces deeper flavor than a single pass.

   Season generously — underseasoned food is the most common home cooking mistake. You can always add more at the end, but building seasoning in layers produces deeper flavor than a single pass.

Equipment

• Stockpot Recommended: Tramontina 12-Quart Stainless Steel Stock Pot
• Rimmed sheet pan Recommended: Nordic Ware Natural Aluminum Half Sheet Pan
• Tongs Also good: Wok Spatula

Chef Notes

• The most important thing: Parboil the potatoes for 10 minutes, drain, then shake them in the pot to rough up the edges. Those roughed-up, starchy edges are what crisp up in the oven. Smooth-cut potatoes never get as crispy.
• Use a hot oven (425°F+) and a preheated sheet pan. The potatoes should sizzle when they hit the pan. A cold pan means steamed, not roasted potatoes.
• Don't crowd the pan. Every potato piece needs direct contact with the hot surface. Use two pans if needed.
• Flip once, halfway through. Let the crust form undisturbed for the first 20 minutes before touching them.
• Duck fat makes the crispiest roasted potatoes. Olive oil is the everyday option.

Common Substitutions

Ingredient	Substitution	Notes
Yukon Gold	Russet potatoes	Crispier exterior, less creamy interior
Duck fat	Olive oil or goose fat	Duck fat is crispiest; olive oil is everyday
Rosemary	Thyme or garlic cloves (whole)	Both roast beautifully alongside

What You're Practicing

The parboil-and-rough technique is the British method for perfect roast potatoes. The same principle — creating a starchy surface that crisps in hot fat — applies to smashed potatoes, hash browns, and home fries. Visit Techniques for more.