Waxy potatoes such as red skinned and fingerling don’t get as crispy as other varieties. Starchy potatoes such as russet and sweet potatoes are mildly crispy when roasted. All-purpose potatoes such as Yukon Gold and purple potatoes get crispy on the outside but stay creamy on the inside. [1] X Research source
Don’t use soap when washing vegetables. [2] X Research source If you don’t have a vegetable brush, rub the potato vigorously while you rinse it.
Alternatively, peel the potatoes and roast the skins separately for a crunchy, salty snack. [3] X Research source Use a vegetable peeler to easily peel potatoes.
If you’re using small thin-skinned potatoes, you can leave them whole. Larger, thick-skinned potatoes can be halved, quartered, or cubed. Roast diced potatoes for a crunchy, salty hash.
When a vegetable is “parboiled,” it is softened but not completely cooked. If your potato pieces are smaller than 1 x 1 inches (2. 25 x 2. 25 centimeters,) don’t parboil them. They may become overcooked.
If you don’t salt the water, the potatoes may taste bland.
Large pieces of potato need to boil for ten minutes. [7] X Research source Small pieces should be boiled for five minutes. [8] X Research source
Once the potatoes have cooled, consider scoring the tops with a fork. This will help create a crunchy crust on the finished product.
Some ovens indicate when they’re finished preheating by beeping. This may take more than ten minutes, depending on your oven.
Create an herbaceous rosemary seasoning by drizzling on 2 tablespoons of vegetable oil, 1 teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of dried crushed rosemary. [10] X Research source Toss the potatoes with 4 tablespoons of olive oil, 1 ½ teaspoons of salt, 1 teaspoon of black pepper, 2 tablespoons of minced garlic, and 2 tablespoons of chopped fresh parsley. [11] X Research source Add 1 teaspoon of vegetable oil, 2 tablespoons of freshly grated Parmesan cheese, ½ teaspoon of salt, ½ teaspoon of garlic powder, ½ teaspoon of paprika, and ¼ teaspoon of black pepper to make cheesy garlic potatoes. [12] X Research source
Create an herbaceous rosemary seasoning by drizzling on 2 tablespoons of vegetable oil, 1 teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of dried crushed rosemary. [10] X Research source Toss the potatoes with 4 tablespoons of olive oil, 1 ½ teaspoons of salt, 1 teaspoon of black pepper, 2 tablespoons of minced garlic, and 2 tablespoons of chopped fresh parsley. [11] X Research source Add 1 teaspoon of vegetable oil, 2 tablespoons of freshly grated Parmesan cheese, ½ teaspoon of salt, ½ teaspoon of garlic powder, ½ teaspoon of paprika, and ¼ teaspoon of black pepper to make cheesy garlic potatoes. [12] X Research source
For extra crispy potatoes, use a large metal roasting pan. If you don’t have a metal roasting pan, use an oven-safe glass casserole pan or a cast-iron skillet.
A crispy, golden-brown crust on the surface[14] X Research source A fork can easily penetrate the potato The potatoes smell buttery and fried
Serve roasted potatoes with leftover meatloaf. Eat several vegetable sides with roasted potatoes for a hearty vegetarian dinner. Dice leftover roasted potatoes and sprinkle them over a salad. [15] X Research source
