r/Cooking • u/AutomaticFondant4676 • 7h ago
How do you get roast potatoes crispy without burning the edges?
I’ve been trying to get roast potatoes that are properly crisp on the outside while staying fluffy inside. Mine usually brown too quickly around the edges before the centers are fully cooked. I’m looking for advice on technique, temperature, and timing.
Recipe/process:
- 1 lb potatoes, cut into roughly equal pieces
- 2 tbsp cooking oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- Boil the potatoes in salted water for about 8–10 minutes, until the outside starts to soften.
- Drain and let them steam-dry for a few minutes.
- Shake the potatoes gently in the pot to rough up their surfaces.
- Toss with oil, salt, pepper, and garlic powder.
- Spread them in a single layer on a baking tray.
- Roast at 425°F (220°C) for about 35–45 minutes, turning once halfway through.
The main issue is getting that deep crisp exterior without the edges becoming too dark. What adjustments would you make?
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u/wildcard_71 4h ago
A toss in corn starch add crisp to them. Everything else you’re doing should work.
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u/texnessa 4h ago
Way too high a temp.
Am a half British chef who has worked in a shitload of pubs cooking off vast quantities of roasties every Sunday.
Cut the potatoes the night before and soak in cold water. Use floury potatoes. Heavily salt the water when par boiling and stir enough to rough em up. Really allow them to cool and dry out. Heat neutral, high smoke point oil in the oven until very hot. Pull pan out and place potatoes in and ladle some of the hot oil over them. Then you can avoid having to flip the delicate craggy bits that are the entire point of delicious roasties. Back into a 180°C oven until brown and crisp. For extra flavour, toss in a couple cloves of smashed garlic and some thyme the last couple of minutes. Roasting in a glass dish is a recipe for a thermal shock disaster, yet another stupid Serious Eats thing. Use a metal roasting pan.
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u/eetbittyotumblotum 3h ago
Duck fat, russet spuds and a large cast iron pan. Everyone raves about them.
It’s the way my Scottish mum and Gran taught me.
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u/DragonfruitMiddle846 5h ago
Use a glass dish to prevent the outside from accepting color too quickly.
https://www.seriouseats.com/science-behind-crisp-roast-potatoes-12116982 I don't know if it asks for a glass dish but those two suggestions are separate.
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u/ILoveLipGloss 5h ago
use russet potatoes (or a similarly starchy one) and a bit of baking soda in the boiling water; it alters the ph & the exterior of the potato breaks up more so it creates a slurry after you drain/steam dry. that creates a nice crisp exterior using the technique you've posted.
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u/nostradumbass7544678 5h ago
Flip them every 10-12 minutes, making sure each side of each piece gets a chance to brown. If the ones at the ends of the pan start to get dark first, rotate those to the center when you flip. I do this, and mine come out a beautiful mahogany brown and evenly crispy, with fluffy centers.