![](\"https:\/\/www.simplyrecipes.com\/thmb\/Cg4_pEV8n-gFVLDV4HT1LRWoZcU=\/5257x3505\/Simply-Recipes-Roasted-Potatoes-Tip-LEAD-01-5fdc4536de4041618ece1062014e1c6d.jpg\")
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Whether baked, mashed, boiled, or fried, potatoes are the best vegetable. However, one preparation method stands out from the rest\u2014not 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.\n<\/p>\n
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<\/em>. That same year, my Irish roommate, Joss, introduced me to a completely different yet equally indulgent variation: a sandwich filled with roasted potatoes.\n<\/p>\n Since everyone seems to love crispy, oven-roasted potatoes, I reached out to someone who knows them best\u2014a self-proclaimed \u201cDr. Potato\u201d 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?\n<\/p>\n Simply Recipes \/ Getty Images<\/p>\n <\/span> <\/p>\n 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.\n<\/p>\n \u201cYukon Golds have a naturally creamy yet firm texture with a moderate starch content, higher than waxy potatoes but lower than russets, he shared. \u201cThis 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.\u201d\n<\/p>\n 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.\u200b\n<\/p>\n 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\u2014one less step to worry about.\n<\/p>\n <\/p>\n #Kind #Potato #Roasting #Expert<\/p>\n","protected":false},"excerpt":{"rendered":" Whether baked, mashed, boiled, or fried, potatoes are the best vegetable. However, one preparation method stands out from the rest\u2014not 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 […]<\/p>\n","protected":false},"author":1,"featured_media":958,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[194,786,553,42],"class_list":["post-957","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-expert","tag-kind","tag-potato","tag-roasting"],"_links":{"self":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/957","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=957"}],"version-history":[{"count":0,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/957\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media\/958"}],"wp:attachment":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=957"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=957"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=957"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/figcaption><\/figure>\n Why Yukon Gold Potatoes Are the Best Roasting Potatoes <\/span> <\/h2>\n
How To Roast Potatoes Like a Pro <\/span> <\/h2>\n
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