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Crispy roast potatoes
Intermediate Vegetables, grains and beans
Crispy roast potatoes is parboiling potato chunks, roughing them up, then roasting in hot fat for a craggy crust and fluffy middle.
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How do you do it?
- Cut russet or Yukon Gold potatoes into 1 1/2- to 2-inch chunks and heat the oven to 450°F with the fat on the pan.
- Simmer the chunks in salted water with 1/2 teaspoon baking soda per 2 quarts for about 8-10 minutes, until the edges are soft.
- Drain, let steam dry 2 minutes, then shake in the pot until the surfaces look fuzzy and pasty.
- Tip onto the hot fat, turn to coat, and roast 40-50 minutes, flipping once, until deep golden and crisp.
Why does it work?
Slightly alkaline water breaks down pectin, the glue between potato cells, on the outside faster than the inside. Shaking turns that softened layer into a starchy paste full of nooks. In hot fat, the paste dries and fries into a thick, crunchy crust while the inside steams fluffy. Steam-drying first matters because surface water would boil before anything could crisp.
What are the common mistakes?
- Too much baking soda — potatoes fall apart and taste soapy.
- Cold fat or a cold pan — the potatoes stick and soak up oil.
- Crowding the pan — trapped steam keeps the crust soft.
Still stuck? Watch someone do it on YouTube.
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