Roast potatoes
Crisp potatoes need a head start.
Good roast potatoes are a sequence: parboil, dry, rough up, hot fat, then enough oven time to crisp.
Timing guide
Planning numbers.
Use these as a starting point, then check temperature, texture and doneness before serving.
Method
Cook it in order.
- Peel and cut potatoes into even pieces.
- Parboil until the edges are soft but the centres still hold.
- Drain, steam-dry, then shake or rough up the surfaces.
- Add to hot fat or oil and roast, turning once or twice.
- Season near the end and serve while crisp.
Avoid
Common mistakes.
Skipping the steam-dry stage.
Crowding the tray so potatoes steam instead of crisp.
Turning too often before a crust forms.