Overview
- Multiple chefs stress parboiling, draining and fully drying potatoes before roasting to achieve a crunchy exterior and fluffy interior, with some advising an overnight fridge dry after par-cooking.
- Duck or goose fat is widely recommended for flavor and browning, though Rick Stein says potatoes can go into cold fat before a hot oven, and several cooks boost crunch with semolina or a light dusting of flour.
- Roughing up edges after parboiling and adding bicarbonate of soda to the boiling water are promoted to create surface crevices that crisp, with high-heat roasting and mid-cook turning to avoid sticking.
- Quicker approaches feature prominently, including Delish’s no-boil air-fryer recipe for small potatoes and MasterChef winner Shelina Permalloo’s microwave-then-air-fry method that targets about 30 minutes to serve.
- Guidance consistently points to floury varieties such as Maris Piper or King Edward, generous seasoning, hot trays or fat for best results, and olive oil as a lighter fat option suggested by a nutrition expert.