I Asked 6 Chefs the Best Way To Roast Potatoes—They All Said the Same Thing

They say you can measure the talent of a chef by how well they cook an omelet, but I think you can tell a lot more about a chef by how they cook the humble potato. Potatoes are a blank slate from which a chef can express their culinary creativity and technical skills, and the best chefs have a way of making the simple starch seem otherworldly—crispy yet fluffy and perfectly seasoned.

So, I chatted with six chefs to learn their secrets for roasting crispy potatoes, and they all gave me the same advice.

The Panel of Chefs

• Will McNeil: Director of Food & Beverage at Trillium
• Derek Piva: Executive Chef of Tu Tu’ Tun Lodge 
• Kevin Tien: 2024 James Beard Finalist & five times Semifinalist and Chef at Moon Rabbit
• Alex Pineiro: Chef De Cuisine at Winona’s 
• Peter Som: Culinary Creator and Lifestyle Expert
• Bryan Ogden: Executive Chef at Bourbon Steak New York 

The Best Way To Roast Crispy Potatoes, According to Chefs

Will says crispy potatoes are his personal favorite. His secret for success? Boil the potatoes before roasting them. “I start by boiling baby potatoes or fingerlings just shy of fork tender. After boiling, I immediately shock them in an ice bath to halt the cooking process, then dry them thoroughly.” From there, Will tosses the potatoes in olive oil, salt, and black pepper before roasting them at 450°F, allowing them to develop “a beautifully crisp, golden-brown exterior.”

Peter notes that, though it may seem like an unnecessary extra step, boiling before roasting is essential. “Parboiling the potatoes in a pot of well-salted water for five minutes will soften them, remove excess starch, and speed up roasting time,” he says, noting that it’s important to make sure the potatoes are in a single layer on the roasting pan. “Don’t crowd the pan as there won't be enough heat circulation, and the potatoes will steam instead of roast.”

This boiling process creates a “soft, fluffy interior,” says chef Derek. He adds beef fat to his potatoes for extra flavor before roasting them in a 360°F to 400°F oven. “This method guarantees a perfect balance of crispy and fluffy in every bite, making them an ideal side dish for any meal.”

And chef Alex adds a teaspoon of baking soda to salted water before boiling russet potatoes. This science-backed tip increases the alkalinity of the water, which breaks down the outside edges of the potatoes further, giving them a crispier texture when roasted.

Smart Tip: Smash That Potato

In addition to boiling and cooling the potatoes, chef Kevin adds one more step before roasting—smashing the potatoes. “Smashing them gives it more surface area and little nooks and crannies for it to be crispier.”

If smashing isn’t your thing, you can give your potatoes a good shaking instead, says chef Bryan. He parboils potatoes, cools them completely, and then places them in a covered bowl, which he gives a good shake to create extra craggy bits that get perfectly crisped in the oven.