Crispy, roasted potato with tender inner flesh is one of the most delicious and easy sides to make. But which potato gives the best results? Imagine a potato spectrum, if you will. Imagine a potato spectrum. One end is “waxy,” while the other is “starchy.” You want to find a middle ground between the two extremes when roasting.
The outside of starchy potatoes can crisp up nicely, but they may lose shape and become a fluffy center instead of a flavorful, creamy one when roasted. Waxy potatoes, on the other, keep their body when burned, but their flesh is firm and takes longer to cook.
Is a potato in the middle between this waxy and starchy spectrum of potatoes? There is, of course!
Yukon Gold Potatoes: The Best!
Roasting the Yukon Gold Potato —, which we also love to mash — makes sense. They cook quickly because their skin is thin. And they are waxy enough to keep their shape. If you’ve had a Yukon Gold Potato, you know their creamy, buttery center makes them unique.
Roasting potatoes of other types
Even though they are not our favorite, red and russet potatoes can be roasted.
Russet Potatoes
Another popular choice for roasting is russet potatoes. The potatoes are more starchy, resulting in a crispier crust. The starchy flesh of Yukon Gold potatoes will produce a more creamy texture than the Yukon Gold. The Russet potato is an excellent choice for oven-baked fries, which will slice into steakhouse-style wedges.
Red Potatoes
The potatoes have waxy skin and a smoother texture, so they will hold their shape well when roasted. Due to their high moisture and low starch content, they can take some time to crisp up. So, be sure to allow plenty of cooking time.
Potato Size
Size is also essential in achieving perfectly crisp potatoes. You’ll want your potatoes cut into two-inch pieces for a crispy result.
If you buy potatoes in bulk, aim to purchase uniform-sized potatoes so they all cook at the same speed. If your potatoes come in different sizes and shapes, you might need to cut some into quarters and others into halves.
How to Roast Potatoes
To learn more, read our guide to making the crispiest potatoes. Please read our guide on how to make the crispiest potato for more information. This recipe produces delicious yellow potatoes that are crusty. The secret is to boil the potatoes in a seasoned, salted liquid. They absorb the flavor and salt and, more importantly, cook in the oven on their surface.
Ingredients
- 2 pounds new yellow potatoes, halved
- Three sprigs of fresh rosemary
- Two tablespoons salt
- Three cloves garlic, whole, peeled, bruised
- Two bay leaves
- Two tablespoons of olive oil
- One pinch of cayenne pepper
- One pinch of kosher salt
Directions
- Put potatoes in a pot large enough to hold them and add water up to 1 inch. Add rosemary to the potatoes by bruising them with the dull edge of the knife blade. Bring to a boil, adding salt, bay leaves, and garlic. Reduce heat to low and simmer for five minutes. Drain the potatoes and let them air dry.
- Preheat the oven to 375° F (190° C).
- Return potatoes to pot when they are scorched. Sprinkle with olive oil, season with cayenne and kosher sea salt, and stir well to coat. Transfer potatoes onto a sheet pan with a rim.
- In a preheated oven, bake potatoes with a crust until they are golden brown and the flesh is soft and creamy. This should take 35 to 45 minutes.