How do I roast potatoes so that they come out crispy?

Question

I've tried so many suggestions but they have NO crunch! Please help! And tried & true methods? I can cook anything but these!

Answer 1

you arent the only one out there, my mum is the same.

I roast baby new potatoes! Boil them in salted water and then just drizzle some olive oil and salt and pepper and stick them in the oven. Not crispy as such but soooo nice.

For real roasties, peel your potatoes, cut into quarters or eighths, and par boil.

When they are slightly fluffy around the edges drain them. Also give them a good shake in a collider before you add them to oil.

Before you do anything, heat oil in the pan you want to roast your potatoes in, something not too deep. A good oil that can take high heats. Add some garlic and rosemary etc. Then when your oil is close to smoking, add your potatoes. Dont let the oven cool down. Dont let the oil cool down. Give it a good shake every now and then, and then turn them so they get roasted on every side.

Good luck.

Answer 2

Try the following Delia recipe, I use it and the potatoes do come out nice and crispy. However you do have to serve them straight away, before they lose their crunchiness.

2 lb (900 g) Desirée or King Edward potatoes, peeled and cut into approximately 1½ inch (4 cm) pieces
1 level teaspoon saffron stamens
1 tablespoon olive oil
salt

Pre-heat the oven to gas mark 7, 425°F (220°C) and place the baking tray with 2 tablespoons of oil in it to pre-heat as well.

First of all crush the saffron to a powder with a pestle and mortar. Then place the potatoes in a saucepan with sufficient boiling water to almost cover them, add a level dessertspoon of salt and half the saffron powder, cover with a lid and simmer gently for 6 minutes. Use a timer, as it's important not to overcook them at this stage.

When the time is up, lift a potato out using the skewer to see if the outer edge is fluffy. You can test this by running the point of a skewer along the surface – if it stays smooth, give them 2 or 3 more minutes. Then drain off the water, place the lid back on the pan and, holding the lid firmly and protecting your hand with a cloth, shake the saucepan vigorously. This is to create a fluffy surface so the finished potatoes will be really crunchy.

Now mix the oil with the rest of the saffron powder, then remove the tray from the oven and place it over a direct medium heat. Next, using a long-handled spoon, carefully but quickly lift the potatoes into the hot fat, tilt the tray and baste them well, then, using a small brush, quickly paint the potatoes with the saffron oil, making sure they are well coated. Now return the tray to the highest shelf of the oven for 40-50 minutes, until the potatoes are golden and crunchy. Sprinkle with a little salt before serving .

Answer 3

I actually like them crispy too!! I quarter the potatoes, place them into a ceramic baking dish, and pour about 1/4 cup extra virgin olive oil over them (more oil if making large dish). I also pour an envelope of Lipton Onion soup mix over them as well, but you don't have to; however they do come out more crispy if you do! If you don't use the Lipton, make sure you season the potatoes to taste before cooking. I cook them at about 400 degrees for about 45 mins-1 hour. Yummy!! Oh and leave the skins on the potatoes, you'll have much more luck producing a crispy potato!

Answer 4

I use red potatoes with the skins on the smaller the better.
Cut in quarters or half so the are about 1 1/2 in size
preheat oven to 400degs. toss potatoes and olive oil in shallow dish large enough so taters in a single layer; a 9 x 13 pan works good. Add a few pats of butter on top. You can also add garlic, rosemary, black pepper, salt to taste.
Bake for 45 mins stirring occasionally til brown and crispy.

Answer 5

Boil them as you would to eat boiled (20 mins) drain and then shake the saucepan once with the lid on to rough up the outer skins.

Dust them with either flour or a little salt or both - I have heard powdered semolina works.

Heat the fat in a metal tray in hot oven - then put potatoes on the tray baste them.

Place in oven around 200 degrees. Turn them over and baste again in half an hour - they should be done in about an hour - if not crisp enough leave them a little longer.

Enjoy - works every time - any type of potato. Yum.

Answer 6

I usually buy the frozen potatoes that are cut in to little cubes then buy a Lipton Onion Mushroom soup mix. You just spray a casserole dish with cooking spray and pour in your bag of potatoes and mix the soup mix and the amount of oil it tells you on the package and bake them. You have to turn them a few times while you're baking them. BUT they do come out crunchy and they taste so good. My family requests that all the time. The main thing is that its really easy to do too.

Answer 7

Coat lightly with olive oil and season as desired. Spread on a baking pan so they are not touching, do not cover and bake at a high temp 'til desired crispness. You may want to flip them once you've noticed the browning has started.
Olive oil has a lower flash point than most other oils so the outer part will brown better. If you prefer a different oil, just bake a little longer.

Answer 8

Part boil until the very outer layer is breaking up.

Shake them in a collander/sieve/saucepan to break up more.

ITS THIS SURFACE ROUGHNESS THAT MAKES THEM REALLY CRISPY

Use beef dripping/lard/duck fat/goose fat to cook them in (definately not veg oil as doesn't get hot enough).

Make sure fat is VERY hot before adding spuds.

Crispy roasties every time this way.

NB: Do NOT simply cook for longer, that will lead to a tough inside of the spud, the par boil, shake, roast method gives a crispy skin and a soft inside (check any good cook book, that's how the professionals do it)

Answer 9

Cut the potatoes however you want, but coat them in olive oil, season and bake at about 450 until desired crispiness. (I use a cookie sheet to bake them on) Also let them cool on the pan after taking out of the oven or they will stick.

Answer 10

I use red potatoes,quarter them, roll them in cooking oil, shake them in a bag with lipton onion soup and bake at 375 until tender about 20 to 30 minutes (place them on cookie sheet to bake)