I Quizzed 6 Chefs on Perfectly Roasted Potatoes—Here’s Their Universal Tip

Experts concur that this is the optimal method for achieving crispily roasted potatoes.

It’s said that you can gauge a chef's skill by how well they prepare a simple dish. omelet , however, I believe you can learn much more about a chef’s true capabilities by observing their approach to cooking the humble potato Potatoes serve as a canvas where a chef can showcase their culinary ingenuity and expertise, and skilled chefs manage to transform this basic ingredient into something extraordinary—achieving a texture that is both crisp and airy while being impeccably flavored.

Thus, after conversing with half a dozen chefs to uncover their tips for achieving crispiness when roasting potatoes, they each provided me with identical guidance.

The Panel of Chefs

• Will McNeil : Head of Food & Beverage Trillium
• Derek Piva : Executive Chef of Tu Tu’ Tun Lodge
• Kevin Tien : 2024 James Beard Finalist & semifinalist for five consecutive years, serving as Chef at Moon Rabbit
• Alex Pineiro : Head Chef at Winona’s
• Peter Som Culinary Innovator and Lifestyle Specialist
• Bryan Ogden : Executive Chef at Bourbon Steak New York

How Chefs Achieve Perfectly Crispy Roasted Potatoes

Will mentions that he has a particular fondness for crisp potatoes. The key to achieving this, according to him, is his special technique. Cook the potatoes first then roast them. “I begin by partially boiling young potatoes or small fingerling potatoes until they’re almost soft enough to be easily pierced with a fork. Once cooked, I quickly cool them down using an ice bath to stop the cooking, followed by drying them completely." Next, Will coats these potatoes in olive oil, adds some salt and black pepper, and then roasts them at 450°F, which gives them "an exquisite crispy, golden-brown outer layer."

Peter points out that even though it might appear as an additional and perhaps redundant step, pre-boiling is crucial. "By partially cooking the potatoes in a pot of heavily salted water for about five minutes, you achieve softness, reduce surplus starch, and hasten the roasting process," he explains, emphasizing the importance of arranging the potatoes in one layer on the baking tray. "Avoid overloading the pan because insufficient air circulation can cause steaming rather than proper roasting."

Chef Derek explains that this cooking technique produces a "tender and light inside." Before roasting at temperatures between 360°F and 400°F, he incorporates beef fat into the potatoes to enhance their taste. According to him, "this approach ensures each mouthful has just the right mix of crispiness and fluffiness," which makes them a perfect complement to all kinds of meals.

Chef Alex includes a teaspoon of baking soda in salty water prior to cooking Russet potatoes. This scientifically supported technique boosts the water’s alkaline level, leading to more breakdown at the exterior of the potatoes. Consequently, this results in a crispier consistency when they are later roasted.

Read More: The Single-Ingredient Enhancement for Ultra-Crispy Baked Potatoes

Smart Tip: Crush That Spud

Besides boiling and cooling the potatoes, Chef Kevin includes an extra step prior to roasting—they mashing them slightly. smashing the potatoes Crushing them increases their surface area and creates small crevices that make it crunchier.

If bashing isn't your style, you can vigorously shake your potatoes as suggested by Chef Bryan. After partially boiling the potatoes and allowing them to cool entirely, he puts them in a closed container for some vigorous shakes, forming additional uneven surfaces that turn crispy when baked in the oven.

Read the initial article on Simply Recipes .