Everyone loves potatoes. When I was a kid, I would help my mom peel potatoes for a budget-friendly dinner and now, as a private chef, I cook potatoes for people who eat at five-star restaurants. Over time, I've learned a few tricks to make my potatoes more impressive.
I take inspiration from British chefs to transform the humble potato into crispy, golden wedges with soft, chewy centres. The secret to mouth-watering, golden, crispy potatoes lies in a little rough treatment, and I've rounded up a few simple tricks that can give your spuds a boost.
The British Trick for Crispy Potatoes
Chefs like Jamie Oliver use a simple trick to get the crust we all want from a roast potato. Once the potatoes are cooked in boiling water, drain them well. Then, In the colander or pot you cooked them in, stir the potatoes vigorously enough to scrape and ruffle the cut surfaces. This increases the surface area of the potatoes so that more of the starchy flesh comes into contact with the hot pan, meaning more brown, crispy bits.
How to Roast the Crispiest Potatoes
Preheat the oven to 400°F. For four to six people, two pounds of potatoes is enough. To get skin-on pieces about 2 to 3 inches in diameter, I quarter medium-sized potatoes. Any smaller and the center will start to dry out before it forms a nice crust. Two to three bites are enough.
Place the potatoes in a saucepan and add cold water to cover. Bring the water to a boil, then reduce the heat so that the water is simmering gently. Salt the water generously and set a timer for 15 minutes. Then drain the potatoes and let them steam for five minutes. In the colander or saucepan, shake the potatoes to roughen their cut surfaces.
Melt two tablespoons of butter, duck fat, or other solid fat with one tablespoon of chopped rosemary or thyme. Pour the fat over the potatoes and add one-half teaspoon of salt and one-quarter teaspoon of black pepper. Toss gently to coat the potatoes.
Simple Recipes / Ciara Kehoe
Preheat a large baking sheet in the oven for five minutes, then add a tablespoon of butter and a tablespoon of canola or avocado oil to the sheet. Return the sheet to the oven to heat for another two minutes. Use a metal spatula to spread the melted fat onto the sheet, then place the potatoes on top. Use the spatula to flip them so that the cut sides are facing down. Roast the potatoes for 20 minutes.
Turn the potatoes so that another cut side is facing down and use your spatula to flatten the potatoes slightly. I like to mince a few cloves of garlic and toss them with a little oil on the baking sheet at this point.
Return the potatoes to the oven for another 25 minutes. Check that the bottom of the potatoes is golden brown. If they are not dark enough, roast them for another 10 minutes.
If you want to add parsley or other fresh, delicate herbs, do so just before serving. Serve the potatoes piping hot!
More tips for getting the best roast potatoes ever
- Choose your potato: Waxy, medium-starchy potatoes are best for baking, and I prefer Yukon Gold or red-skinned potatoes.
- A refrigerated potato is a crispy potato: One chemical trick is to refrigerate your potatoes overnight, which converts some of the starch to sugars and promotes browning.
- Simmer, do not boil: When pre-cooking potatoes, do not let the water boil, as you risk the potatoes disintegrating in the water.
Simple Recipes / Robin Asbell
