How to Make Roasted Potatoes Crisper

Parboiling potatoes and roughening their surfaces can create a crisp crust. The balance matters: the pieces should soften at the edges while remaining intact.

Parboil to the right texture

Cut potatoes into evenly sized chunks. Cover with cold water, season as appropriate, and bring to a boil. Simmer until the edges soften and the centers offer some resistance. About 5 minutes after boiling may suit small pieces, but size and variety determine the time.

Understand the vinegar trade-off

The original suggestion of 1 tablespoon white vinegar per quart of water helps firm pieces hold together by limiting pectin breakdown. It is optional—not essential for crispness—and can make it harder to roughen the surface. For a rough, craggy crust, focus on controlled parboiling rather than adding acid automatically.

Drain, roughen, and roast

1. Drain well and allow surface steam to escape. Toss gently with enough roasting fat to coat and with salt and pepper, creating a light starchy coating without crushing the pieces.
2. Arrange on a rimmed sheet pan with space between pieces. Roast in a hot oven, turning when the undersides brown.
3. The original 475°F and approximately 45 minutes are starting settings, not guarantees. Follow the pan and oil’s heat limits; lower the temperature if the surfaces darken before the centers cook. Roast until tender inside and crisp outside.