Roast potatoes are a beloved side dish for many, but achieving that perfect crispy exterior while keeping the inside fluffy can be tricky. According to a recipe developer, the secret lies in one simple ingredient: oil.
The Key to Crispy Roast Potatoes
Mimi Morley, Senior Recipe Development Manager at HelloFresh, explains that there are two essential steps. First, parboil the potatoes. Then, after draining, leave them in a colander covered with a tea towel to steam dry. "Dry equals crispy," she says.
Next, fluff the potatoes to create more surface area. Finally, use plenty of hot oil in a baking tray. "My mum and I have discussed this at length and decided the key is essentially frying the potatoes in the oven," Morley adds. "Plenty of oil, covering the bottom of the tray plus a bit more, get it hot, then add your fluffed potatoes."
Why Oil Matters
Oil is critical for creating a crunchy exterior. High-heat oils like sunflower, rapeseed, or duck/goose fat are preferred over olive oil, which has a lower smoke point. Starchy potatoes such as Maris Piper or King Edward work best, as they fluff up nicely. Shaking the potatoes after parboiling roughens the edges, enhancing crispiness.
Additional Tips
- Warm the oil in the roasting tin in the oven until piping hot before adding potatoes.
- Avoid overcrowding the tray, which can cause steaming instead of roasting.
With these simple techniques, you can achieve roast potatoes that are gloriously crunchy on the outside and fluffy on the inside every time.
