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

While some say a chef’s skill is measured by their omelet-making abilities, I believe the true test lies in their potato preparation.

Potatoes serve as an empty canvas for chefs to demonstrate both their creative flair and technical prowess, with skilled professionals transforming this basic ingredient into something extraordinary—achieving that coveted balance of crispiness and fluffiness, enhanced by perfect seasoning.

I consulted six distinguished chefs about their potato-roasting methods, and remarkably, they shared the same fundamental approach.

Meet Our Expert Panel:

• Will McNeil – Director of Food & Beverage at Trillium
• Derek Piva – Executive Chef of Tu Tu’ Tun Lodge
• Kevin Tien – 2024 James Beard Finalist & five-time Semifinalist, 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 Chefs’ Consensus on Perfect Roasted Potatoes

Will, who particularly favors crispy potatoes, reveals his essential technique: pre-boiling before roasting. He begins by boiling baby potatoes or fingerlings until nearly fork-tender, followed by an immediate ice bath to stop the cooking process and thorough drying. He then coats them with olive oil, salt, and black pepper before roasting at 450°F to achieve a golden-brown, crispy exterior.

Peter emphasizes that while parboiling might seem superfluous, it’s crucial for success. A five-minute boil in well-salted water softens the potatoes, removes excess starch, and accelerates roasting time. He stresses the importance of arranging potatoes in a single layer on the roasting pan, warning that overcrowding prevents proper heat circulation and results in steamed rather than roasted potatoes.

Chef Derek explains that this boiling process creates a “soft, fluffy interior.” His variation includes adding beef fat for enhanced flavor before roasting at 360°F to 400°F. “This method guarantees a perfect balance of crispy and fluffy in every bite, making them an ideal side dish for any meal.”

Alex contributes a scientific twist, adding a teaspoon of baking soda to the salted boiling water when preparing russet potatoes. This increases the water’s alkalinity, breaking down the potatoes’ exterior more thoroughly and resulting in superior crispiness during roasting.

The Final Touch: Creating More Surface Area

Kevin suggests an additional step before roasting—smashing the potatoes. “Smashing them gives it more surface area and little nooks and crannies for it to be crispier.”

Bryan offers an alternative to smashing: after parboiling and cooling the potatoes completely, he places them in a covered bowl and gives them a vigorous shake. This creates extra textured surfaces that achieve perfect crispiness in the oven.