Secret to Crispy Roasted Potatoes

Cooking Tip of the Day

Roasted potato wedges need to be crispy, or else they are just fancy baked potatoes with no crunch or flavor. Here are some tips from professional chefs on how to give the potatoes that extra layer of flavor.

Idaho russets are the potato of choice. They contain more starch than other types of potatoes. These potatoes dry faster when baking so the final result is a crispier golden layer of crust.

Potatoes should be cut into equal-sized pieces about 3/4- to 1-inch in size. Being of equal size means the pieces will cook evenly so all pieces will be done at the same time, not leaving some soggy and others overdone.

Many chefs boil the potato pieces, chunks or wedges in salted water before roasting. Boil for 6 to 8 minutes or only until slightly tender. The pieces shouldn’t be so soft that they fall apart. Boiling helps to dissolve the starch in the potato which creates a starchy coating on the pieces. Professionals also add 1/2 teaspoon baking soda to each quart of water used, or 2 to 3 pounds of potatoes. More than that amount will result in a possible soapy aftertaste. The baking soda helps to create a rougher surface on the potatoes giving a surface that will create even more crunchiness.

After boiling, drain the potato pieces in a colander and let them sit in the pot for 2 to 3 minutes to allow for the water to evaporate. The chef’s secret is to then put a lid on the pot and shake the potatoes briskly. This action creates rough edges for extra crispness.

While any vegetable oil can be used to coat the potatoes, professional chefs prefer to use only duck fat or beef tallow. The animal fats promote more even browning. Alternatively, the animal fats can be substituted for part of a favored vegetable oil. Ghee or clarified butter is another alternative used by professional chefs.

In a bowl, add any desired spices and herbs to the oil and toss the potato pieces so all are evenly covered. Add only a small amount of salt at this time. The rest of the salt should be added immediately after taking out of the oven. This ensures that the salt won’t melt or fall off of dry pieces. The salt will cling to the hot oil coating.

Professional chefs always preheat the baking sheet. When the potato pieces touch the hot baking sheet any bit of moisture on the surface of the potato pieces will evaporate making it possible to produce the crispiest edges possible. Leave at least half an inch between pieces and turn the potatoes pieces half way through baking so all sides brown evenly.

Articles that may be of interest:

Perfect Easy Mashed Potatoes
How to Use Potato Water
Potato Cooking Hacks

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