They say you can tell a chef’s talent by how well they cook an omelet, but I think you can tell a lot more about a chef by how well they cook the humble potato. Potatoes are a blank slate from which a chef can express their culinary creativity and technical skill, and the best chefs have a knack for making this simple starchy food otherworldly: crispy, fluffy, and perfectly seasoned.
So I spoke to six chefs to find out their secrets for roasting crispy potatoes, and they all gave me the same advice.
The jury of chefs
Simple Recipes / Ciara Kehoe
The Best Way to Crispy Roast Potatoes, According to Chefs
Will says crispy potatoes are his favorite. His secret to success? Boil potatoes before roasting“I start by boiling fingerling potatoes just tender enough to stuff. After boiling, I immediately plunge them into an ice bath to stop the cooking process, then dry them thoroughly.” Will then toss the potatoes with olive oil, salt, and black pepper before roasting them at 450°F, which allows them to develop “a beautifully crispy, golden exterior.”
Peter stresses that while it may seem like an unnecessary extra step, boiling potatoes before roasting is essential. “Boiling the potatoes in a pan of well-salted water for five minutes will soften them, remove excess starch, and speed up the cooking time,” he says, noting that it’s important to make sure the potatoes are arranged in a single layer on the roasting pan. “Don’t overcrowd the pan, as there won’t be enough heat circulation and the potatoes will steam instead of roast.”
This boiling process results in a “soft, moist flesh,” says Chef Derek. He adds beef fat to his potatoes for extra flavour before roasting them in a 180°C to 200°C oven. “This method ensures the perfect balance of crispiness and softness in every bite, making them a perfect side dish for any meal.”
And Chef Alex adds a teaspoon of baking soda to the salted water before boiling the russet potatoes. This science-backed trick increases the alkalinity of the water, which further breaks down the outer edges of the potatoes, giving them a crispier texture once roasted.
Smart Tip: Mash That Potato
In addition to boiling and cooling the potatoes, Chef Kevin adds an extra step before roasting them: mashing them. “By mashing them, you give them more surface area and little nooks and crannies so they're crispier.”
If you don't like mashing potatoes, you can shake them vigorously, says Chef Bryan. He boils the potatoes, cools them completely, then places them in a covered bowl, which he shakes vigorously to create extra-crunchy pieces that crisp up perfectly in the oven.
