Crispy Roasted Potatoes

The Crunchiest Potatoes You Will Ever Make

I am going to let you in on a secret that changed my potato game forever: the key to shatteringly crispy roasted potatoes is not about the oven temperature or the type of oil. It is about roughing up the edges. You parboil the potatoes, drain them, and then shake them around in the pot until the surfaces get fluffy and ragged. Those craggy, starchy edges are what crisp up into pure golden perfection in the oven. Once you try this method, you will never go back to simply tossing raw potato chunks with oil and hoping for the best.

I make these at least once a week — with roast chicken on Sunday, alongside eggs for breakfast, or honestly just standing at the kitchen counter eating them straight off the baking sheet. They are that good.

The Parboil and Shake Method

Preheat your oven to 220°C/425°F. Peel two pounds of Yukon Gold potatoes and cut them into roughly 4-centimeter (1.5-inch) chunks. Try to keep the pieces roughly the same size so they cook evenly. Drop them into a large pot, cover with cold water, and add a generous tablespoon of salt. Bring to a boil over high heat, then reduce to a simmer and cook for about eight minutes. You want the edges to be soft and tender while the centers still have a bit of resistance — think tender enough to break apart on the surface, but not falling apart entirely.

Drain the potatoes thoroughly and return them to the pot. Let them steam dry for about a minute with the lid slightly ajar. Now here is the magic: give the pot several vigorous shakes with the lid on. You will see the surfaces of the potatoes roughen up, getting fluffy and craggy and a little battered-looking. That starchy exterior is going to turn into the crispiest crust you have ever seen.

Into the Screaming Hot Oil

While the potatoes were boiling, place a large rimmed baking sheet with three tablespoons of olive oil in the oven to preheat. Carefully transfer the roughed-up potatoes to that sizzling hot pan — they should hiss and crackle when they hit the oil. Spread them in a single layer with space between each piece. Do not crowd them, or they will steam instead of roast.

Roast for 25 minutes without touching them — let the bottoms develop a deep golden crust. Then flip them with a spatula and roast for another 20 minutes until every side is deeply golden and shatteringly crispy. They should sound almost hollow when you tap them.

Season and Serve Immediately

Toss the finished potatoes with two minced garlic cloves, one teaspoon of flaky sea salt, freshly cracked black pepper, and two tablespoons of chopped fresh rosemary. The garlic will gently sizzle in the residual heat and become fragrant without burning. Serve these immediately as a side to roast chicken, steak, or alongside eggs for a hearty breakfast.

Tina's Tips

• The parboil and shake is the whole secret — that roughed-up, fluffy surface is what transforms into an incredibly crunchy golden crust
• Preheat the baking sheet with oil in the oven — dropping potatoes onto a screaming hot, oiled pan gives you an instant sear on the bottom
• Do not crowd the pan — every potato needs breathing room or the moisture has nowhere to escape and you get steamed potatoes instead of crispy ones
• Yukon Golds are the best variety for this technique — they have the perfect balance of starch and moisture for crispy outsides and fluffy insides
• Add the garlic and herbs after roasting so they do not burn in the oven; they will gently toast in the residual heat and taste incredible