No-Fail (3 Ingredient) Roasted Potatoes - The Recipe Rebel (2024)

FAQs

How do you keep roast potatoes crispy? ›

If you want to make this roast potatoes day before recipe and keep the potatoes crispy, ensure you put them in hot oil before baking them. This will help the potatoes stay crispy. If you're preparing roast potatoes in advance and find they have gone soggy in the fridge.

If roasted potatoes lack their crunchy sheen, overcrowding is usually the culprit. Just as overcrowding bacon or mushrooms in a saucepan causes disappointingly mushy results, placing potatoes too close to each other on a baking sheet will prevent them from crisping while they roast.

In a video online, Gordon explained: “For crispy roast potatoes, you can depend on them, my tip is to parboil them, leave them to steam dry, then sprinkle them with semolina or flour, and then give them a good roughing up.”

I first came across this trick from a post on Serious Eats – baking soda creates an alkaline environment for the potatoes to boil in, which maximises the starch so our roast potatoes are extra crispy! Swish the potatoes around your colander after boiling.

Neutral, low-cost oil such as vegetable oil, canola oil, safflower oil, peanut oil, corn oil, coconut oil, avocado oil, etc., work well for roasting. These oils have a high smoke point, allowing the potatoes to get very hot to achieve maximum crispiness.

Roast for 1hr until golden and crisp, and don't forget to turn them occasionally to ensure they cook evenly. Here's a few tricks to try to make them even more delicious. Sprinkle your parboiled potatoes with flour. This gives potatoes extra crunch.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes.

Parboil the Potatoes First

Parboiling helps soften the potato insides before the roasting begins, so you won't be tempted to burn the outsides in exchange for less undercooked insides. Boil the potato chunks for eight to 10 minutes—they won't be fully cooked, but they'll be ready for the next step.

When the corn starch comes into contact with the hot oil, it forms a barrier that traps moisture within the potato while also developing a crunchy crust. This results in fries that are both tender on the inside and crispy on the outside, mimicking the texture of fries you might find in restaurants.

The olive oil helps the seasonings adhere to the surface of the potato. To save time, restaurants often apply the oil with a spray bottle. Thanks to their naturally high starch content, which creates a plush texture under heat, Russet potatoes make a good fit for baking.

How do you roast potatoes Bobby Flay? ›

Put the dripping, butter and 1 tablespoon of oil in your largest roasting tray placed on a medium heat. Tip in the potatoes, add a good pinch of sea salt and black pepper, then toss to coat. Spread them out in one, fairly snug, even layer leaving a small gap between them. Cover and leave in the fridge overnight.

Vinegar is also a natural preservative and can help to keep the potatoes fresh for a longer period of time. Additionally, the acidity of the vinegar can help to break down the starch molecules in the potatoes, making them creamier and easier to mix with other ingredients.

Vinegar causes potatoes to develop a thin crust on their exterior layer, which is what is required to preserve them from becoming mushy or disintegrating.

The starch in potatoes is held together by pectin. When that pectin breaks down too quickly in the boiling process, mushy potatoes result. Adding vinegar to the water fixes that problem because, as López-Alt explains, “pectin breaks down much more slowly in acidic environments.”

Try placing oil in a spray bottle or using an aerosol to apply the oil to the potatoes. Lastly, ensure that the potatoes are dry before you add the oil. Excess moisture will increase the cooking time of potatoes and may result in soggy spuds.

Put the whole thing in a low oven (200–225F). If you have convection (a fan oven), go with the lowest temperature it will allow and use the fan. Don't try to hold them much more than 30 minutes if at all possible.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.