Ultra-Crispy Roast Potatoes Recipe (2024)

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Roasted Potatoes

J. Kenji López-Alt

Culinary Consultant

Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.

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Updated March 10, 2022

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Why It Works

Parboiling the potatoes with a hint of vinegar builds strong pectin bonds and a starchy outer layer of potato.
Tossing the parboiled potatoes in a bowl with a metal spoon creates microscopic nooks and crannies that make for an extra-crunchy exterior.
Roasting in animal fat adds extra crispness and rich flavor.

How often do you get roasted potatoes that look like they're going to be awesomely crisp, only to find that rather than crispness, all you've got is a papery (or, worse, leathery) skin on the exterior? Getting truly crisp potatoes is harder than it seems. Simply tossing them in a bit of oil and roasting them just doesn't work.

The problem is that with simple roasting, they'll crisp up, all right, but the layer of crispness will be very, very thin. Within moments, steam from the interior of the spud will cause the crisp bits to soften.

So what is it that makes a potato crisp?

Well, as I found out when exploring French fries last year, it's a dehydrated layer of gelatinized starch that does it. The thicker the layer of gelatinized starch you can build up, the crisper the potato. You accomplish this by parboiling the cubed potatoes, and, just as with making French fries, adding a touch of acid to the boiling water acts as insurance against accidentally over-boiling them—the pectin that holds potato cells together is strong in slightly acidic environments.

Want to know the secret to even crisper roast potatoes? Increase surface area. The more surface area a potato has for a given volume, the more bits there are to crisp up, and the crunchier it'll become. The potatoes above have been parboiled, then tossed roughly in a bowl with a metal spoon until their surfaces were roughed and scratched up. All those microscopic nooks and crannies will make for an extra-crunchy surface.

Potato Variety

You can use any type of potatoes you like for this, but there's a tradeoff:

Starchy russet potatoes will produce the crispest crust because of their high starch content, with fluffy, powdery interiors.
Yukon gold potatoes (what I've used here) will produce crusts that are still very crisp, but not quite as crisp as that of a russet. They'll also have interiors that are more creamy than fluffy. Some people like this contrast of textures. I'm on the fence, so I usually alternate between the two varieties.
Red waxy potatoes will have the creamiest texture of all, but will lack a very strong, crisp crust. I don't recommend them for this purpose.

Fat

Next question: What's the best fat to use?

Well, if you can get your hands on it, this:

People often tout the awesomeness of duck fat with potatoes, and for good reason: It tastes awesome. Duck fat has a distinct richness and aroma that get absorbed very easily into the surface of a spud. On top of that, it's got plenty of saturated fat and a high smoke point, which makes it an ideal medium for crisping up fried or roasted foods. (In general, the higher the saturated fat content of an oil, the more efficiently it'll crisp foods.) Can't get duck fat? Well, turkey fat or chicken fat collected from roasted birds will do just fine.

Bacon fat and rendered lard are also fine choices, as is just about any sort of animal-derived fat.

If you must use it, extra-virgin olive oil will certainly do admirably well, though you won't get quite the same level of crispness you'd get out of an animal fat.

Once your potatoes are tossed in fat and seasoned well, all you've got to do is roast them in an extremely hot oven until they crisp up. (I do this while my turkey is resting.)

I roast mine directly on a heavy rimmed baking sheet—they have a tendency to stick to foil. The key is to make sure you let the underside crisp up completely before you even attempt to lift or flip them. If the potatoes don't come off relatively easily, you run the risk of breaking off the tops, leaving the crisp bottom cemented to the bottom of the pan. This is not an ideal situation.

Moral: Your potatoes will release themselves from the pan when they're good and ready. Don't force them.

Finally, make way more than you think you'll need. Not only do these potatoes lose a great deal of volume as they roast, it also appears that dinner guests suddenly gain a great deal of volume in their stomachs when the potatoes hit the table.

November 04, 2011

Recipe Details

Ultra-Crispy Roast Potatoes Recipe

Prep5 mins

Cook50 mins

Active30 mins

Total55 mins

Serves8to 10 servings

Ingredients

4 1/2 pounds (2kg) russet potatoes (see note), rinsed, peeled if desired, and cut into 2-inch chunks
Kosher salt
1 tablespoon (15ml) white vinegar
1/4 cup (60ml) duck fat (see note)
Freshly ground black pepper
12 sprigs thyme

Directions

Adjust oven racks to lower and upper positions and preheat oven to 500°F (260°C). Place potatoes in a large saucepot and cover with cold water by 1 inch. Add 2 tablespoons (28g) salt and vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until exteriors are tender, about 5 minutes. Potatoes should show slight resistance when poked with a paring knife or a cake tester. Drain potatoes and transfer to a large bowl.
Add fat to bowl with potatoes. Season with pepper and more salt to taste, then toss with a large metal spoon until exteriors are slightly bashed up and coated in a thin layer of potato/fat paste. Divide potatoes evenly between 2 heavy rimmed baking sheets. Spread thyme sprigs over potatoes.
Transfer baking sheets to oven and roast until bottoms of potatoes are crisp and golden brown, about 20 minutes total, swapping trays top for bottom and rotating them once halfway through roasting. Using a thin metal spatula, flip potatoes and roast until second side is golden brown, another 15 to 20 minutes. Discard thyme sprigs and serve.

Special Equipment

Rimmed baking sheets

Notes

For creamier potatoes with a slightly less crisp crust, substitute Yukon gold potatoes. Duck fat, turkey fat, or chicken fat will give the best results, but bacon fat or olive oil will also work well.

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Nutrition Facts (per serving)
245	Calories
5g	Fat
44g	Carbs
5g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 8to 10
Amount per serving
Calories	245
% Daily Value*
Total Fat 5g	7%
Saturated Fat 2g	9%
Cholesterol 5mg	2%
Sodium 343mg	15%
Total Carbohydrate 44g	16%
Dietary Fiber 5g	17%
Total Sugars 2g
Protein 5g
Vitamin C 18mg	92%
Calcium 42mg	3%
Iron 2mg	13%
Potassium 1132mg	24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Ultra-Crispy Roast Potatoes Recipe (2024)

FAQs

How does Gordon Ramsay make perfect roast potatoes? ›

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.”

Get More Info ›

Should you boil potatoes before roasting? ›

Do I have to boil potatoes before roasting? Not necessary but this can help get the perfect consistency and crispiness. Make sure you boil them but leave them a bit al dente and they will crisp up perfectly in the oven.

Why can't i get my roast potatoes crispy? ›

Preheat the fat. While the potatoes parboil, add the oil or butter to the roasting pan, transfer it to the warm oven, and heat it for about 5 minutes before adding the potatoes. This allows the outside of the potatoes to crisp up nicely and not just absorb the cold fat when you put them in the oven.

Read On ›

How do I 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.

Keep Reading ›

Why do you soak potatoes in water before roasting? ›

Give them a cold water bath: Once your potatoes are chopped, toss them into a large bowl. Then cover the potatoes completely with cold water and let them soak for at least 30 minutes (or up to overnight). This will help to rinse off the excess starch and help the potatoes crisp up beautifully in the oven.

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What oil does Gordon Ramsay use for roast potatoes? ›

Gordon Ramsay's roast potato recipe

For Gordon's roast potato recipe you'll need: 1.2kg floury potatoes, such as Maris Piper or King Edward. 100g goose or duck fat (or olive oil)

Discover More ›

Why do you put flour on roast potatoes? ›

Sprinkle your parboiled potatoes with flour. This gives potatoes extra crunch. A tablespoon is all you need! Throw in some whole, unpeeled garlic cloves or a handful of herbs (thyme, sage or rosemary all work well) with the potatoes when adding them to the hot roasting tin.

Learn More Now ›

Why are my roasted potatoes mushy? ›

Roasted potatoes can become soggy if the water content in the potato isn't fully cooked. Different potatoes have different water content percentages. Also, be mindful of the oil. Potatoes can react like sponges; too much oil can make your potatoes appear to be soggy.

Keep Reading ›

What happens if you boil potatoes before baking? ›

Parboiling potatoes allows you to get crispy roasted potatoes that have a nice crust on the outside while being soft on the inside.

View Details ›

What is the best oil for roasting potatoes? ›

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.

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Why does vinegar make potatoes crispy? ›

The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying. Additionally, the vinegar can contribute to a golden-brown color on the exterior of the fries.

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Why does soaking potatoes make them crispier? ›

Soaking the sliced potatoes in water helps to draw out some of the starch from the middle of the potato, resulting in a sturdier, crispier French fry.

View Details ›

Can you boil potatoes in advance of roasting? ›

'Drain the boiled potatoes really well and leave them for a good long while afterwards to sit and cool. If you want to get ahead, why not boil them in advance, then toss in a little oil and store in the fridge until you're ready to roast them.

Get More Info Here ›

How do you prepare roast potatoes in advance Jamie Oliver? ›

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.

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How do restaurants prepare roast potatoes? ›

Restaurants often use techniques like parboiling or pre-cooking potatoes in advance to speed up the cooking process. Parboiling partially cooks the potatoes, reducing the time needed to finish them off in the oven or on the stove.

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How does Gordon Ramsay make potatoes? ›

Carefully add the potatoes to the hot tray along with the garlic and rosemary. Toss to coat in the fat and spread out in a single layer so they cook evenly. Roast for 40-45 minutes, turning every 15 minutes, until crisp and golden brown. Season with sea salt and freshly ground black pepper to serve.

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How to cook a roast in the oven Gordon Ramsay? ›

Directions. Heat the oven to 400°F (200°C). Season the beef with salt and pepper; sear in a hot roasting pan with the olive oil to brown on all sides, 3 to 4 minutes each side. Transfer to oven; roast, allowing 15 minutes a pound (450g) for rare or 20 minutes a pound (450g) for medium.