For the Crispiest Roasted Potatoes, Cook Them Like the British Do

Everybody loves potatoes. Growing up, I helped my mom peel potatoes for a thrifty dinner, and now, as a private chef, I cook potatoes for people who eat in five-star restaurants. Along the way, I’ve picked up some tricks to make my potatoes more impressive. 

I look to British chefs to transform the humble spud into crispy, browned wedges with fluffy, soft centers. The secret to golden brown, crisp-crusted potatoes that make your mouth water lies in a little rough treatment, and I’ve gathered some easy tips that can take your potatoes up a few notches.

The British Trick for the Crispiest Spuds

Chefs like Jamie Oliver use a simple trick to achieve the crust we all expect from a proper roasted potato. Once the potatoes are cooked in boiling water, drain them well. Then, in the colander or the pot you cooked them in, swirl the potatoes vigorously enough to scrape and scuff the cut surfaces. This increases the surface area of the potatoes so that more of the starchy flesh comes in contact with the hot pan, which means more brown, crispy bits. 

How To Roast the Crispiest Potatoes

Preheat the oven to 400°F. For four to six people, two pounds of potatoes is plenty. To get skin-on pieces about two to three inches across, I quarter medium-sized potatoes. Any smaller, and by the time you develop a nice crust, the center will start to dry out. Two to three bites is perfect.

Place the potatoes in a pot and add cool water to cover. Bring the water to a boil and then lower the heat so the water bubbles gently. Salt the water generously, and set a timer for 15 minutes. Then drain the potatoes and let them steam for five minutes. In the colander or the pot, shake the potatoes around to rough up their cut surfaces.

Melt two tablespoons of butter, duck fat, or another solid fat with a tablespoon of minced rosemary or thyme. Pour the fat over the potatoes and add half a teaspoon of salt and a quarter teaspoon of black pepper. Gently toss to coat the potatoes.

Preheat a large baking sheet in the oven for five minutes, then put a tablespoon of butter and a tablespoon of canola or avocado oil on the pan. Return the pan to the oven to heat for two more minutes. Use a metal spatula to spread the melted fat on the pan, then place the potatoes on it. Use the spatula to turn them so their cut sides are facing down. Roast the potatoes for 20 minutes.

Turn the potatoes so another cut side is facing down and use your spatula to flatten the potatoes slightly. I like to sliver a few cloves of garlic and toss them with a little oil on the baking sheet at this point.

Return the potatoes to the oven for 25 minutes more. Check the bottoms for browning. If they aren’t dark enough, roast for 10 minutes longer. 

If you want to add parsley or other fresh, delicate herbs, do it right before serving. Serve the potatoes piping hot!

More Tips for Your Best Roasted Potatoes Yet

• Pick your potato: Waxy, medium-starch potatoes are best for roasting, and I prefer Yukon Golds or red-skinned potatoes.
• A chilled potato is a crispy potato: A chemistry tip is to refrigerate your potatoes overnight, which converts some of the starches to sugars and helps with browning.
• Simmer, don’t boil: When par-cooking the potatoes, do not allow the water to boil or you risk the potatoes disintegrating in the water.