The best potatoes for roasting are Yukon Gold because they’re waxy enough to hold their shape and have a nice thin skin that goes crisp in the oven.
That said, there are other varieties that work well, too.
Roast potatoes are one of life’s greatest pleasures. Nothing can beat the feeling of biting into golden, crunchy skin and finding fluffy potatoes in the middle.
And whether you like them extra crispy, buttery, covered in salt, or smashed on a sheet tray, one thing’s for sure – you need the right kind of potato.
You see, not all potatoes are created equal. And while some will hold up to a hot bath of goose fat, others will crumble away to nothing.
So, what are the best potatoes for roasting? Let’s find out.
What Are the Best Potatoes for Roasting?
The best potatoes for roasting are just the right amount of waxy and starchy. They should have enough of a floury base to crisp up but enough waxiness to hold together after cooking. Yukon Gold and Maris Piper potatoes are the best, along with Russets, King Edwards, and red potatoes.
Starchy/floury potatoes, like Russets, give you a fluffy inside with a crispy outside – ideal for the perfect roast potato.
Waxy options, such as Red Bliss, are denser but hold their shape well when cooked – great for medleys of roasted vegetables.
And Yukon Gold? They’re the best ‘all-around’ potatoes, and they’re readily available.
1. Yukon Gold
Yukon Gold potatoes have become a favorite of chefs and home cooks alike, as they are ideal for roasting.
And with their soft, moist interior and crispy exterior, these potatoes offer a texture that’s hard to beat!
Plus, since there’s less starch than in other potato varieties, Yukon Golds can hold up against high temperatures without falling apart or becoming mushy.
The starch content and higher density of Russet potatoes make them ideal for roasting. Like Yukons, they’re less likely to break apart and will hold their shape.
And since they’re higher in starch than other potatoes, roasted Russets will become delightfully crispy on the outside and oh-so-soft throughout.
3. Red Potatoes
They’re full of vitamins and nutrients, plus their unique shape makes them ideal for roasting.
They keep their color and flavor even after cooking, so you can be sure your dish looks as amazing as it tastes.
And their waxy texture helps them hold up under high heat, so they won’t disintegrate in the oven!
Not only is this potato variety delicious, but it also stays firm throughout the roasting process. So your dish comes out perfectly crisp and tender.
Besides the consistently luxurious texture, Désirée potatoes are dynamic in flavor and bring any savory combination to life.
5. Maris Piper
Maris Piper potatoes have long been a favorite of home cooks and professional chefs. But they really hit their stride when it comes to roasting.
That’s because these versatile spuds are known for their slightly-waxy texture and high starch content that mixes extremely well with oil, salt, pepper, and herbs.
6. King Edward
King Edward potatoes are considered “all-rounders” as they can take on any delicious flavor combination you throw at them.
Plus, their creamy texture makes them the perfect vessel to soak up all those tantalizing juices from your roasts!
Kestrel potatoes are a force to be reckoned with when it comes to roasting.
Despite their small size, they produce a huge flavor that can compete with those of the biggest potatoes out there.
The starch content is perfect for locking in moisture and making a golden and crispy finish that leaves you wanting another bite.
8. Dutch Cream
The thick skin of a Dutch Cream potato holds its shape beautifully when roasted, providing an irresistibly crunchy exterior.
Meanwhile, the interior stays delightfully soft and creamy.
Roasting brings out the best in these potatoes as it intensifies their natural buttery taste. That pairs perfectly with a variety of dishes.
Kipfler potatoes’ thin skin blackens in the heat, and the delicious buttery flesh within develops a caramelized outer layer.
Their small size makes them conducive to roasting, as each piece gets perfectly golden brown without requiring flipping or basting.
It’s no surprise that this somewhat mysterious potato variety has been making waves in the culinary scene lately.
With its slightly sweet flavor, creamy texture, and satisfying crunchy exterior after cooking, Sebago potatoes make an ideal mainstay of any roast dinner.
How to Roast Potatoes
Roasting potatoes may seem intimidating, but it’s really quite simple – and the results are so worth it!
Plus, you don’t need any fancy equipment or ingredients – all you need is a few spuds, some oil, and seasoning.
Oh, and a bit of patience as they bake to crunchy, golden deliciousness.
Here’s my go-to recipe:
- 3 pounds Yukon Gold or Maris Piper potatoes (1.5 kg)
- 1 whole head of garlic
- Salt & pepper
- 6 tablespoons olive oil*
- 1 bunch of fresh rosemary
- *4 tablespoons goose fat
- 1 bunch of fresh thyme
I like goose fat for the added flavor, but olive oil works well too. I’d avoid butter because it might burn.
Here’s the method:
- Preheat the oven to 375 degrees Fahrenheit (190ºC).
- Scrub clean or peel the potatoes, then cut them to equal sizes (about 2-4 inch pieces).
- Wash the potatoes in cold water to remove any excess starch. Drain the potatoes and transfer them to a large pot.
- Cover the potatoes with cold water and add a good pinch of salt.
- Bring the water to a boil, then lower the heat to simmer. Cook the potatoes for about 7 minutes.
- Drain the potatoes in a colander, leaving them to steam for 3-5 minutes. Toss them occasionally so they dry evenly.
- Transfer the potatoes to a large sheet tray and drizzle half of the fat over the top.
- Season well with salt and pepper (about a tablespoon of each), and toss them carefully to coat them well with the fat.
- Roast for 30 minutes, then take the tray out of the oven. Toss them gently with a spatula.
- Optional: smash each potato with a glass to increase the surface area.
- Drizzle the rest of the fat over the top and add the torn herbs.
- Bash the garlic head on the counter, break the bulbs apart, and throw them in the tray (skin on is fine).
- Roast for another 40-45 minutes until everything is crisp and golden.
- Let them sit for a few minutes, then transfer the potatoes to a paper towel-lined plate to soak up the excess oil.
- Serve and enjoy!
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