close-up of roasted potatoes with parsley
Get The Crispiest Roast Potatoes Ever With One Simple Trick
By Ciara McLaren
For the crispiest roast potatoes, don't just roast them — boil them first. This technique is nothing new for British readers, as roasties are a national pastime across the pond.
Peel your potatoes, boil them in salted water, shake them, then roast them in hot oil. When done right, the result is a potato that practically shatters when you bite into it.
Boiling your spuds gets them tender on the inside and starchy on the outside. When you toss them into hot oil, that starchy outer layer transforms into a crispy, golden crust.
The best potato varieties for roasting to a crisp are floury, not waxy, like Russets instead of Reds. Supercharge the potatoes' slurry-making abilities by adding baking soda.
Add ¼ teaspoon of baking soda per quart of water. After cooking and draining the potatoes, shake them to create a mushy exterior before roasting them to a crisp.