Whether baked, mashed, boiled, or fried, potatoes are the best vegetable. However, one preparation method stands out from the rest—not only is it healthier and less messy than deep-frying, but it is equally satisfying, offering the perfect contrast between a crispy exterior and a pillowy-soft interior: roasted potatoes.
Roasted potatoes can transcend cultures, with every part of the world adding its own spin to the beloved tuber. During my Christmas stay in Denmark, my hosts served me roasted potatoes coated in a glossy caramel syrup called brunede kartofler. That same year, my Irish roommate, Joss, introduced me to a completely different yet equally indulgent variation: a sandwich filled with roasted potatoes.
Since everyone seems to love crispy, oven-roasted potatoes, I reached out to someone who knows them best—a self-proclaimed “Dr. Potato” at the Idaho Potato Commission, Director of Marketing Jamie Bowen, who helped me uncover the answer to an important question: Which kind of potato is best for roasting?
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Why Yukon Gold Potatoes Are the Best Roasting Potatoes
There are over 4,000 edible potato varieties worldwide, but only a handful make it to your local grocery store. Bowen recommends Yukon Golds for the crispiest, crunchiest roasted potatoes.
“Yukon Golds have a naturally creamy yet firm texture with a moderate starch content, higher than waxy potatoes but lower than russets, he shared. “This allows them to crisp up beautifully on the outside while staying tender on the inside, without becoming too dry or crumbly. Plus, their thin skin crisps up nicely, adding extra texture and flavor.”
The higher moisture content of Yukon Golds might seem like a downside for roasting, but it’s a secret weapon. Their balance of starch and moisture makes them incredibly versatile, allowing them to crisp up without drying out.
For the best results, Bowen (and my mom) recommend parboiling the potatoes before roasting. This helps them cook more evenly while creating those craggy edges that turn irresistibly crispy in the oven. Yukon Golds hold their shape well through parboiling and can withstand the heat of a hot oven without falling apart. Plus, their thin skins don’t need peeling—one less step to worry about.
How To Roast Potatoes Like a Pro
- Parboil the potatoes. Bring a pot of water to a boil and add the cubed Yukon Gold potatoes. Cook for about 5 minutes, then drain well. Dry the potatoes by putting them back into the empty pot on the hot stove for a minute or two.
- Preheat your oven and pan. Preheat the oven to 425°F and add several tablespoons of neutral oil (I use canola or avocado oil) directly to the baking tray or casserole dish. Heat the pan in the oven for 10 minutes. The hot pan and oil will help the potatoes start crisping once they are added.
- Spread them out. Arrange the potatoes in a single layer on the hot baking sheet, ensuring they have space to crisp up rather than steam.
- Season like a pro. Whole or roughly chopped fresh herbs, such as rosemary or thyme, can be added to your roasting pan with the potatoes to add extra flavor for a restaurant-quality dish. Top with a squeeze of lemon or a sprinkle of flaky salt after roasting.
- Roast until golden. Bake for 35 to 45 minutes (depending on the size of the potato pieces), shaking the dish or stirring the spuds to ensure even roasting, until the potatoes are deeply golden and crispy.
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