Perfect Roast Potatoes

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Perfect Roast potatoes. Most of us love roasting potatoes, but it is difficult to get a consistent result, let alone perfection. But it is achievable. With a bit of patience you get the soft, creamy inside and that crisp, crunchy exterior that is perfection.

Peeled or unpeeled? Always, always peel your potatoes. The skins cook at a different rate and you won’t get the right texture. Either the skins will be soft and chewy or they get dried out and hard.

What kind of potato to use? Russet? Red? nah. Yukon Gold (or any yellow/gold variety) make the best roasting potatoes. They have the best ratio of starch and they’re not too big.

The pièce de résistance of this recipe is this: boil your roast potatoes. That’s right, boil your roast potatoes. Cut your potatoes into even pieces and boil them for about half the time you would for mashed potatoes.  Then drain the water, put the lid on the pot and shake gently to rough up the outside. This is what gives the roasted end result its mouth watering crunch.

So instead of just chopping up some unpeeled potatoes and throwing them in the oven, take the time and energy to achieve perfection. It is so worth it.

Perfect Roast Potatoes


  • 8-12 yukon gold potatoes peeled and chunked
  • 1-2 tbsp grapeseed oil or canola
  • kosher salt
  • black pepper


  • Place your peeled and chunked potatoes in a stock pot and fill with water.
  • Boil the potatoes for 5-8 minutes.
  • Drain the water and place the lid on the pot.
  • Shake the pot gently to rough up the edges of the potatoes.
  • Add the cooking oil and stir to coat.
  • Spread the potatoes out in a single layer on a baking tray and season with salt and pepper.
  • Roast at 375 degrees F for 20 minutes then turn the potatoes (each piece, not the tray).
  • Roast for another 20 and turn, repeating till the outside of the potatoes turns a golden brown.
  • Serve immediately.

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