How to make perfect roasted potatoes?

[Anonymous]

Hmm. I've never had an issue slicing smaller potatoes tossing with olive oil and salt and pepper and roasting at 400. I don't know for long because I just look at them. Prob about 20 min. Toss once. Always crispy and soft on inside.

It seems like boiling them would make them too soggy for the oven. We only do that if grilling them because you don't get the same heat, but not as tasty IMO.

[Anonymous]

Air fryer!

[Anonymous]

I toss them in corn starch and spices before adding to a preheated pan with heated oil. Always good. Old Cook's Illustrated recipe.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I cube them into dice-sized squares, or quarter the small potatoes.

Usually use yellow or white (not Yukon Gold or Baking).

Put parchment on a baking sheet. Preheat to 425. Cover baking sheet in potatoes but still be able to see the surface of the pan i between most potato pieces (and throw in some similiarly sized onions and crushed garlic), toss in olive oil (more than you think), salt, garlic powder, and other spices you like (pepper, onion powder, paprika, cumin if flavors are mexican, turmeric if flavors are south asian). Roast for 35-40 minutes, check/flip, roast in increments on 10 more minutes until finished. Don't keep flipping because then they don't have the chance to. brown.

This is it.

Apologies to KLA, who I usually think is right, but the extra steps in his version just aren’t necessary.

I am the laziest cook ever, and always in favor of eliminating extra steps, but I do think that the parboiling in baking soda is worth it. They are never as crispy and perfect when you skip it.

[Anonymous]

if you cut them (not using pewee potatoes), dry the cut sides with paper towels. taking out the moisture helps them brown and crisp.

[Anonymous]

Yes, use the baking soda method. The basity of the solution breaks down the starch into a slime that coats the potatoes. That's where you get the crisp after baking.

[Anonymous]

Anonymous wrote:Hmm. I've never had an issue slicing smaller potatoes tossing with olive oil and salt and pepper and roasting at 400. I don't know for long because I just look at them. Prob about 20 min. Toss once. Always crispy and soft on inside.

It seems like boiling them would make them too soggy for the oven. We only do that if grilling them because you don't get the same heat, but not as tasty IMO.

They don’t come out soggy at all from the boil. But I do it with skins on. Maybe you’re envisioning cut.

[Anonymous]

Don't put them in the pan wet. Rinse them to get off the extra starches. Then dry them with a paper towel before you start to fry them.

[Anonymous]

Anonymous wrote:I toss them in corn starch and spices before adding to a preheated pan with heated oil. Always good. Old Cook's Illustrated recipe.

+1. Pan frying is superior to roasting.

[Anonymous]

Anonymous wrote:Hmm. I've never had an issue slicing smaller potatoes tossing with olive oil and salt and pepper and roasting at 400. I don't know for long because I just look at them. Prob about 20 min. Toss once. Always crispy and soft on inside.

It seems like boiling them would make them too soggy for the oven. We only do that if grilling them because you don't get the same heat, but not as tasty IMO.

I have done them both ways and I prefer boiling them half way through then roasting them.
It’s soft on the inside and crispy on the outside.
I also prefer butter potatoes.

[Anonymous]

I did the kenji method today. Turned out great.
Thanks to PP. I usually just roast

[Anonymous]

400degrees, lots of oil, flip in the middle of roasting, depends on the size of your oven 30-50mins, make sure the potatoes are dry when you go to coat in oul