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Perfect Golden Potatoes

They don’t get any better than this!

All in all, potatoes are a pretty forgiving ingredient. They’re just hard to mess up! Whether you boil them, bake them, or roast them, they pretty much always end up tasting good. For instance, roasting potatoes isn’t hard… no matter what you do, you’ll end up with potatoes that are tender and totally edible, if not reasonably tasty. But for absolutely perfect golden potatoes that are fluffy on the inside and crispy on the outside, kissed with a sprinkle of saltiness? (In other words, totally delicious roasted potatoes…) Well, that’s not hard either. You just need to know a couple of simple tricks.

For a fluffy, yet crisp roasted potato, the first thing you want to do is parboil your potatoes. This ensures that instead of having a potato that’s just tender and cooked through, you have a potato that’s interior is fluffy and light. When you drain the potatoes, make sure to shake them around in the colander a bit. This breaks up the outer edges of the potatoes, which creates more surface area to get golden brown and crispy. It’s how you get those irresistible crunchy bits in your pan of tubers.

You don’t want to be shy with the oil. Making sure each cube of potato is coated is essential to obtaining maximum crispiness. And don’t be shy with the salt either. They can handle a liberal dusting. The potatoes should go into the oven at a fairly high temperature (400°F) and they should be turned part way through baking. (Because you don’t want just one crispy side, right?) And have patience. They take a while in the oven to get so nice and crispy, but it really is worth the wait.

To recap: