The choice of potato when roasting potatoes can have a big impact on the final result. It is said that the perfect roast potato should be crispy on the exterior and fluffy inside. To achieve the quintessential roasted potato, it’s not just about choosing the right cooking method. It starts with the type of potato you choose. We explore the best potatoes to roast, along with tips and techniques that will enhance your cooking.

Understanding Potato Varieties

Potatoes can be divided into three broad categories, based on the starch content. These are high-starch (high-starch), medium-starch (medium-starch), and low-starch (low-starch) potatoes. High-starch potato are usually fluffy and dry and ideal for mashing and baking. Low-starch, or waxy, potatoes retain their shape when they are cooked and have a firmer texture. They can be used to boil and add to salads. The medium-starch potato is a good compromise between the two. It’s also very versatile.

The Best Potatoes to Roast

Best potatoes for roasting have the right balance between starch and moisture. This helps to achieve that crispy exterior and fluffy inside. Here are a few top choices:

1. Russet Potatoes:

  • Origin : These potatoes are high starch potatoes that are mainly grown in the Pacific Northwest United States.
  • Russets are characterized by a thick netted skin which becomes crispy. When roasted, the high starch content creates a fluffy and airy interior.
  • Cooking Tip: To increase crispiness of potatoes, parboil them before roasting and roughen the edges.

2. Yukon Gold Potatoes

  • Origin is a potato with a medium starch, which was developed in Canada. It’s named after the Yukon River.
  • Characteristics : They are moist and have a buttery taste. The thin skins of the pears crisp up well without needing to parboil them.
  • Tip: You can roast these potatoes whole, or in halves or quarters. They can be enhanced by coating them with oil and herbs.

3. Maris Piper Potatoes:

  • Origin : A British favorite developed in the UK.
  • Characteristics : Maris Piper has a creamy texture with a golden crisp exterior when roasted.
  • Cooking Tip: Roast potatoes are often made in British pubs by parboiling them and then roasting with lots of fat, such as beef drippings or duck fat.

4. King Edward Potatoes

  • Origin : This is another UK variety that roasts well.
  • Features: These cookies have a fluffy, light texture and a slight creamy flavor.
  • Cooking Tip: King Edwards make the best crispy roasties. The best results are achieved by parboiling the potatoes and fluffing the top before roasting them in hot oil.

Perfect Roast Potatoes: Techniques and Recipes

The right potato is not enough to make the perfect roast. Here are some tips for improving your roasting skills:

  • Parboiling : Begin parboiling the potatoes, until they begin to soften. This is a crucial step as it begins the cooking process. It makes the interior soft and allows the exterior to become crunchy when roasted.
  • Roughing up : After draining the potatoes, give them gently a shake in the pot. Or toss with a fork. This will increase the surface area and help to develop more crispiness.
  • High Temperature: Roast potatoes at a high heat in a preheated, hot oven (approximately 220degC/425degF). A high heat will ensure a crispy outer layer.
  • Adequate fat : Use it liberally, whether it is olive oil, duck or other fats. Fat is not only flavorful, but it also helps crisp up the potato’s exterior.
  • Seasoning ; Don’t forget salt your potatoes before roasting. Consider adding herbs such as rosemary, thyme or garlic to the mix for added flavor.

The Conclusion Of The Article Is:

It is the right potato that can transform your roast potatoes from good to great. In North America, Yukon Golds and Maris Piper potatoes are great choices. King Edward and Maris Piper potatoes are the best in the UK. No matter what you choose, using the right technique will help you get that crispy, fluffy potato every time. Enjoy your journey into the world of roasting, and may your potatoes be crispy on the outside but fluffy and delicious on the inside.