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From America's Test Kitchen Season 10: Turkey on the Grill
The aroma of roasting potatoes draws everyone into the kitchen come meal time. Too often, though, the potatoes turn out brown and leathery with a mealy interior, or worse, soft with no crisp crust at all. We wanted oven-roasted potatoes that had a crisp crust with a silky interior.
We tested using different potatoes and found that we liked Yukon Golds best. Parcooking the potatoes before subjecting them to high oven temperatures helped them develop a somewhat crisper exterior, but the browning was uneven and they still weren’t crispy enough. When we switched from cubing the potatoes to slicing them thick, we created more surface area for crisping but enough heft for a creamy interior. As an added bonus, with only two surfaces to cook, we now only had to flip the potatoes once halfway through roasting. We boiled the potatoes very briefly to prevent them from breaking up on the baking sheet, and we tossed the precooked potatoes with some olive oil to rough up the exteriors and increase crispiness.
Serves 4 to 6
The steps of parcooking the potatoes before roasting and tossing the potatoes with salt and oil until they are coated with starch are the keys to developing a crisp exterior and creamy interior. The potatoes should be just undercooked when they are removed from the boiling water.
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