Crispy Garlic Roasted Potatoes (2024)

FAQs

Why can't I get my roast potatoes crispy? ›

Preheat the fat. While the potatoes parboil, add the oil or butter to the roasting pan, transfer it to the warm oven, and heat it for about 5 minutes before adding the potatoes. This allows the outside of the potatoes to crisp up nicely and not just absorb the cold fat when you put them in the oven.

Pre-Cook Your Garlic and Herbs

This is a little bonus tip for those who like to add aromatics (we love rosemary and garlic) to roasted potatoes. To avoid ending up with a burnt-on garlic flavor, sauté minced garlic with herbs just until it starts to take on a golden color.

Keep potatoes crisp in a warm oven if you're serving them in 1-2 hours. If there is a slight wait before everyone eats, don't cover the crispy potatoes—this traps steam which will make the potatoes soggy. Just keep them in the oven, but turn the temperature to the lowest setting.

Arrange cooked potatoes on a baking sheet in a single layer (if desired, line with parchment paper). Cover pan with aluminum foil and place in hot oven. Cook for 20 minutes, and then remove foil and let them go for another 5-10 minutes or until they are the crispy potatoes you are looking for.

Neutral, low-cost oil such as vegetable oil, canola oil, safflower oil, peanut oil, corn oil, coconut oil, avocado oil, etc., work well for roasting. These oils have a high smoke point, allowing the potatoes to get very hot to achieve maximum crispiness.

Soaking the sliced potatoes in water helps to draw out some of the starch from the middle of the potato, resulting in a sturdier, crispier French fry.

Parboil for perfection

Boiling your potatoes for a little bit before roasting helps make sure that you get that beautiful crisp crust on the outside. If you don't parboil your spuds, the outside skin will remain quite tough, meaning that whatever fat you use will not be able to get inside the cracks.

Eat produce like apples, spinach, or mint. If you're having a particularly garlic-heavy meal, eat apples for dessert or chew on fresh mint leaves. One study indicated that the chemical makeup of raw or heated apples, lettuce, and mint helped deodorize garlic breath. Hot green tea and lemon juice may also help.

If roasted potatoes lack their crunchy sheen, overcrowding is usually the culprit. Just as overcrowding bacon or mushrooms in a saucepan causes disappointingly mushy results, placing potatoes too close to each other on a baking sheet will prevent them from crisping while they roast.

Roasted potatoes can become soggy if the water content in the potato isn't fully cooked. Different potatoes have different water content percentages. Also, be mindful of the oil. Potatoes can react like sponges; too much oil can make your potatoes appear to be soggy.

Why does vinegar make potatoes crispy? ›

The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying. Additionally, the vinegar can contribute to a golden-brown color on the exterior of the fries.

Add the potatoes to the fat, spooning the fat over the potatoes to coat completely, and shake the tin to prevent sticking. Continue to roast for about an hour, depending on size, turning the potatoes from time to time until golden and crisp. Sprinkle the roast potatoes with salt just before serving.

Because potatoes are dense, with a relatively low water content compared to vegetables like broccoli or winter squash, they take a while to cook. If you roast them at too high a temperature, you risk browning the outsides before the insides are cooked through.

If the potato cubes were too large or unevenly cut, this might result in some pieces remaining crunchy. Crockpot Temperature: Crockpots can cook at varying temperatures, even on the same setting. If your crockpot is not heating evenly or maintaining a consistent temperature, it might have resulted in uneven cooking.

Roasted potatoes can become soggy if the water content in the potato isn't fully cooked. Different potatoes have different water content percentages. Also, be mindful of the oil. Potatoes can react like sponges; too much oil can make your potatoes appear to be soggy.

If you're cooking the potatoes after they've been in the fridge, the cooking time may be a little longer than normal as the potatoes will be cold. If you are cooking a whole roast dinner and are in and out of the oven you may find your roasties take a little longer.