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How to make the crispiest roast potatoes – it all depends on the type of spud you use

There are two specific types of potatoes that will make for the best crisp, according to the experts. But it’s not just the type you use, it’s the method to. Follow this recipe for the crispiest spuds.
Crispiest roast potatoes recipe

Potatoes (preferably russet or Yukon Gold)
Olive oil or vegetable oil
Optional seasonings (such as garlic powder, paprika, rosemary, or thyme)

READ MORE: Keep potatoes ‘fresh and delicious’ for much longer – where to store them explained

Choose the right potatoes: Use russet or Yukon Gold potatoes for the best results. They have a high starch content, which helps create a crispy exterior.

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Preheat the oven: Preheat your oven to 425°F (220°C). You want a hot oven to start the crisping process.

Peel and cut the potatoes: Peel the potatoes and cut them into evenly sized pieces. You can choose to cut them into halves, quarters, or even smaller if you prefer smaller roast potatoes.

Parboil the potatoes: Place the potato pieces in a large pot of cold, salted water. Bring it to a boil and let them cook for about 5-7 minutes, or until you can easily pierce them with a fork but they’re not completely soft. Parboiling helps to create a fluffy interior.

Drain and rough up the potatoes: Drain the potatoes in a colander and then return them to the pot. Shake the pot gently to rough up the edges of the potatoes. This rough texture will help make them crispy.

Season the potatoes: Drizzle olive oil or vegetable oil over the potatoes and season generously with salt, pepper, and any other desired seasonings. Toss to coat the potatoes evenly.

Arrange on a baking tray: Place the seasoned potatoes in a single layer on a baking tray or roasting pan. Make sure they’re not overcrowded to allow for proper crisping.

Roast in the oven: Put the tray in the preheated oven and roast the potatoes for 40-50 minutes, turning them halfway through the cooking time. Roast until they are golden brown and crispy on the outside.

Serve immediately: Remove the roast potatoes from the oven and let them drain on paper towels for a moment to remove any excess oil. Serve them hot, garnished with fresh herbs if desired.

Using a metal spatula or fish slice to turn the potatoes during roasting can help prevent sticking and promote even browning.

Don’t skip the parboiling step, as it helps create that fluffy interior and crispy exterior.

Be generous with the oil, as it aids in achieving a crispy texture.

About the author


JOLOWO BUNALAYEFA PIUS is the Chief Executive Officer (CEO) for BUNADY NEWSLITE GLOBAL ENTERPRISE ( He started his Blogging/Journalism career at God's Own Wireless Company 2012. He's a graduate of Adekunle Ajasin University Akungba Akoko Ondo State, with a major in History And International Studies. You can contact him for press events, advertisement promotions on Email:

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