Crispy roasted potatoes are mostly about surface area and moisture. The outside needs to dry out and brown fast, which is why parboiling, roughing up the edges, and roasting hot all help.
The reliable method is:
- Cut the potatoes into even chunks.
- Parboil until the edges start to soften.
- Drain well and shake them a little so the outsides get fuzzy and rough.
- Toss with oil or another fat.
- Roast on a hot pan with space between the pieces.
If the pan is crowded, the potatoes steam instead of crisping. If the potatoes are still wet, they will brown slowly. If you want the best texture, serve them right away.
A reliable roasting pan is a small investment that makes this easier: roasting pan.
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