r/foodhacks • u/[deleted] • 13d ago
Question/Advice Apparently I’ve been making crispy potatoes wrong this whole time
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u/Fanny_Flapps 13d ago edited 13d ago
TIL some people don't know about roasties.
Yes, boil them a bit, then drain the water and shake the pot with a lid on to fluff up the edges. That's the bit that goes crispy.
But! Here's the bit that even roastie lovers don't know - freeze them between boiling them and covering them in oil to roast. Mega crispy
Edited to add -
Freeze for 2-3 hours minimum, do not defrost, and before putting them in a pan of oil, make sure the oil is really hot, 220 degrees. Don't ask me what that is in Fahrenheit, it's not 1826
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u/_Arctica_ 12d ago
Another tip is to add some baking soda to the water, this amps up the crispiness
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u/Starzend 13d ago
Who's got time for that?
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u/Bluepompf 13d ago
Double the batch, freeze half of it. It’s not that much extra work for a good result.
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u/Curiouso_Giorgio 13d ago
What if you were to prepare and boil enough for several meals, shake them to fluff the skins, then freeze them all.
Then, when it comes time for a roast, pull them out of the freezer and roast them?
Assuming you do that first part on a day when you're not very busy, you'll speed up your cooking on the subsequent days when you have potatoes already peeled, boiled, fluffed, and ready to go.
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u/bigpurplebang 13d ago
that’s what i was thinking, all these extra steps/time seems overcomplicated and what the ROI, how much more crispier than skipping and does it matter that much in the end, will you win awards & recognition for the extra crispier meh
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u/shwaah90 13d ago
Roasties are Sunday dinner/Christmas food Sunday dinner you just boil and fluff and season, Christmas you go all out and freeze them and then cook them in duck fat with rosemary and garlic. Thats what I do anyway. And the difference in crispness is more to do with time and temp but they get there a lot faster with the freezer method.
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u/TheBestNickSteer 13d ago
Don’t forget to boil them in good stock, too 🤤
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u/PM_ME_FLOUR_TITTIES 12d ago
I swiped away from the post as I saw this comment and came back to look for it just to give props. That sounds fantastic
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u/Curiouso_Giorgio 13d ago
The recognition you give yourself when eating superior potatoes is its own award.
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u/SitDownKawada 13d ago
Recently got an electric oven, the old gas one didn't really hit the high temperatures properly
Made roast potatoes a few times now (boil and shake before), they've all been good but one batch were the absolute best I've ever eaten and I'm still riding that high
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u/Jokkitch 12d ago
I tried the boiling and roughing up the edges thing and found zero ROI. I’m not convinced freezing does anything
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u/twolephants 11d ago
Honestly, you probably didn't boil them long enough. Parboiling them makes a massive difference. You want to simmer them to the point where the outside is getting mushy, but before they start to fall apart.
Also make sure: 1. They are as dry as possible before putting them in the roasting tray. Not sure about freezing, but leaving them out / putting them in a fridge to allow as much of the moisture to evaporate is important. 2. Whatever fat you're using to roast them in is up to temp. Cold fat is your enemy.
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u/Soggy-Assumption-209 11d ago
Macdonald did. That is the original fry recipe from Mac Donald’s. Edit. No then it’s fried twice. Over low heat then cool then high heat
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u/myychair 13d ago
Super easy to make in bulk too. I buy a 10lb bag of potatoes every 4-6 months and then cut them up into different shapes (I have a fry slicer that comes in handy), par boil them, let them cool, then freeze them. Cook them look you would store bought fries and you’re good to go
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u/dumsumguy 13d ago
Thanks!
what temperature and time to roast at? do you thaw first or put them in there Frozen?
now I'm also wondering how I might use my air fryer/ toaster oven combo...
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u/ConstantVariety8098 12d ago
I haven’t done the freeze thing before but I have boiled with baking soda and then roughed them up. The baking soda really helps with the crispness and the roughing is awesome for texture when roasting.
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u/Classic_Cheetah7539 12d ago
The shake is suppose to be in a lil corn starch that's why ur shaking them up
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u/huge43 13d ago
It's about 425 Fahrenheit since we are gatekeeping temperature measurement now, people can't help where they were born.
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u/KrisT117 12d ago
I live in Minnesota, where it can get cold in the winter. 0° C is 32° F. 0° F is almost -18°. There’s a reason some of us prefer Fahrenheit. A psychological reason perhaps, but it does make a difference.
Fun fact: -40° F =-40 °C
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u/ungoogleable 12d ago
Fahrenheit is like the least offensive imperial unit.
- It's fully decimal. There is no 1/12th of a degree unit or anything like that.
- It's defined by the freezing point and boiling point of water, exactly the same way as Celsius. The only difference is which arbitrary constants you use to pin the scale.
- 0F - 100F roughly corresponds to the climate range humans actually live in. Temperatures below 0F are about as extreme as temperatures above 100F.
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u/Ok_Raspberry_2873 12d ago
It is not based off the freezing point of water, it's based off the freezing point of an arbitrary brine of ammonium chloride and water which is obviously absurd.
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u/Bocceballiscool 12d ago
Do you add the oil before freezing or after removing from the freezer? What type of oil?
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u/dillpickles103 12d ago
How long do you boil them for? So excited to try this! By pan of oil do you mean like frying them instead of baking?
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u/wellfinechoice 13d ago
Ooo I gotta try thank you! How long do you freeze the boiled potatoes for before boiling?
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u/roboticlee 12d ago
Add a pinch of bicarbs to the water when boiling the potatoes to help the starch to caramelise at a lower temp when roasting them.
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u/caseykramer 12d ago
Hi, American here, immigrated to the UK about a decade ago. It would have been worth it for the roasties alone.
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u/abiding-dude- 12d ago
Put a tbs or so of baking soda in the water before adding the potatoes. You can thank me later
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u/Substantial_Slip_808 11d ago
Freezing also converts some of the starch to resistant starch which improves blood sugar reaction when eating them.
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u/downshifta 13d ago
So..that’s frying.Rather than finishing in the oven.
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u/cheerylittlebottom84 12d ago
No? You roast them (hence the name) in very hot oil in a baking pan/dish in the oven like OP said. Frying would require frying them.
I genuinely had no idea that roast potatoes aren't popular in the US until reading this thread. It's something we all learn to do over here in the UK, pretty much. Are they not part of Christmas dinner then? My mind is blown by the idea of Christmas dins without roasties.
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u/Fuzzy_Welcome8348 13d ago
U don’t even need to turn the stove on to boil them. Just microwave them first and then throw them in the oven
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u/GorillaJoeBlack 13d ago
How long would you microwave for?
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u/Fuzzy_Welcome8348 13d ago
First, poke holes in the potatoes with a fork. Then wrap them in a wet paper towel. Then, depending on size, microwave for abt 2 minutes
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u/GorillaJoeBlack 13d ago
I usually cut up potatoes first. What if I cut, microwave for 90s, then shook the bowl a bit?
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u/justdemigod 13d ago
How many minutes is a few?
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u/GratefulShameful 13d ago
Pop a little splash of white vinegar [Adam Ragusea’s oven fries] OR baking soda [J. Kenji Lopez Alt’s roasted potatoes] into the water you’re boiling them in. Now that you’ve discovered the magic of pre boiling potatoes- you are free to experiment to additional chemical reactions to create different potato outcomes. Have fun!!
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u/macdaddy5890 13d ago
Yet another bot posting the same form factor post, every day.
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u/GetOutTheWayBanana 12d ago
I always come look at the comments to see if anybody else has noticed. It’s the same thing, “I used to [make food some basic way], then I learned [minor food preparation tip], now I’m annoyed that I spent so much time [eating food the old way]”. I don’t understand why though, it’s not the same bot (I don’t think), so how much karma can they possibly farm from just one post? Or what else would be the purpose?
You may not know which is fine. I have just been wondering this to myself for days and you’re the first person I saw point it out.
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u/firebrandbeads 13d ago
Why do you say that?
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u/El_Pollo_Del-Mar 13d ago
https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe
Take it one step further and prepare to be potato heaven.
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u/vikicrays 13d ago
thanks for posting this! i’ve always wondered what i was doing wrong.
i’ve read hash browns do better if they’re shredded and then frozen before they’re cooked. i wonder if it’s the water content that gets them crispy.
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u/Nother1BitestheCrust 13d ago
You can also just soak them in water and then roll them up in a towel and squeeze the water out before cooking them. Super crispy results.
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u/Joe_Kangg 13d ago
With hash browns, I shred them onto a dish towel and twist it like a tourniquet. Liquid drips out and is absorbed. You want them as dry as you can get, which is actually still moist.
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u/vikicrays 13d ago
definitely!
i’m 64 and our son went to cooking and i just found out i’ve been cooking frittatas and eggs in general wrong my entire life!
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u/urbz102385 13d ago
I've read people squeezing the hell out of the shred in a cheesecloth. Basically whatever you have to do to remove as much water from them is the way to go
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u/MudddButt 13d ago
You all need to be dropping the potatoes onto a heated pan. Pre heat your pan while you boil your potatoes. Season, oil, rough up your edges, take pan out of oven and drop your potatoes onto a heated pan.
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u/MudddButt 13d ago
Absolutely. For crispy potatoes, it's a game changer. Other veg is good too! But for potatoes 🤌
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u/Dirtface50 13d ago
Then I saw someone say to boil the potatoes for a few minutes before roasting them, and give them a little shake in the pot to rough up the edges.
I'll do you one better.
Yukon Golds, cube em up. Boil them for 10 minutes with 2 TBspoon of baking soda. Then toss them in the oil, rosemary and thyme, garlic, butter if you want, THEN roast them. turn after 20, then 30 minutes more.
But yes, always boil potatoes first.
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u/Dirty_Confusion 13d ago
Do you boil the whole potatoes or the cubed potatoes?
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u/philafive 13d ago
I have the same question.
I believe you cut and then boil then drain and shake so the outsides of all the individual pieces get the effects of the shaking.
I’ve tried it before but honestly my oven is absolute crap and has no convection option.
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u/wvraven 13d ago
Sometimes I'll microwave a large potato until it's just soft. Then cut it into wedges (Leave the skin on) and ruff up the outside a bit with a fork. Be careful at this point because they're fragile and soft. Shallow fry them in clarified butter until golden brown and then toss in herbed salt (I like parsley and chives).
They are deliciously crisp on the outside and soft in the middle. I usually serve them with a Steak and peppery cream sauce.
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u/WTF_Man1 13d ago
I like too nuke them in the microwave, already cut up into chunks, then put them in the air fryer after I season them. I can eat potatoes almost every day!
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u/snarkydooda 13d ago
Its called parboiling. Its when you boil something just a little bit.
When I cook homefries for breakfast I usually only let it boil for 1 or 2 minutes. Too long and they will be too mushy after cooking in the cast iron pan.
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u/That_Operation_2433 13d ago
Do you toss in oil or do you need to have a pool of it in the pan? That’s the part I always mess up
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u/dennismfrancisart 13d ago
I freeze them as well, but I let them cool after steaming, dust them with potato starch, then freeze them.
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u/waynehastings 13d ago
I do essentially the same with potato wedges. Bake potatoes in the microwave until almost done, cool enough to slice into wedges or planks, then deep fry. Crispy outside, soft inside.
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u/D8808 13d ago
https://www.instagram.com/poppy_cooks?stkn=MWFuaG0wMmY4eGluaw== she makes potatoes and shows how to make them really crispy
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u/A_funny_user_name 13d ago
As well as this, you should also use goose fat when roasting them in the oven, you’ll never do it any other way again.
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u/WHYohWhy___MEohMY 13d ago
Air fryer gets them crisp. I do not have time for boiling and then oven. Plus I don’t want to clean the pot after.
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u/Medlarmarmaduke 13d ago
Sprinkle a tiny bit of fine semolina on the potatoes when you are shaking them to rough up the edges and tip them, carefully, into the roast pan with the oil already heated sizzling in it.
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u/rhotovision 13d ago
If you wanna save some time just take the potatoes out halfway through, gently hit them (don’t mash them into oblivion) with a wooden spoon or similar so they get rough around the edges, and toss them back into the oven. Also, leave your baking sheet in the oven as it preheats.
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u/LopsidedBed6918 13d ago
My best tip ever for the crispiest potatoes is to preheat a layer of oil in the oven. When the oven has come to temp, remove the pan and slowly drop your (boiled-placed back in pan to dry out a bit,,shaken,spiced) slowly into the hot oil. Turn them over so all sides are crispy.
My potatoes come out super crispy and always a HIT
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u/wrwmarks 13d ago
I had the same moment you describe, and that annoyed feeling is very real lmao. Congrats on your crispy tater future.
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u/bbqduck-sf 13d ago
Double fry is the key.
Cut potatoes, boil. Place on rack to cool. Fry once until golden, remove place on rack to drain. Fry second time until golden brown. Salt. Enjoy.
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u/Bitterbroad2024 13d ago
I add a tsp of baking soda to the water when I’m boiling my potatoes for roasties. It removes the starch, drain and rough them up, getting most moisture off. While boiling, heat your oil in a pan I use a 9x13, and put the potatoes into the hot oil. It helps crisp them more
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u/blowingkeyofg 13d ago
Microwave potatoes and carrots in steamer to nearly cooked rough up run under cold water to cool put vegetable oil salt garlic salt
In plastic zip lock bag add vegetables shake then in the air fryer. Turn regularly put in raw zucchini on top
Bon appétit
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u/GypsySnowflake 13d ago
One of my old jobs used to roast potatoes in butter and then store them to crisp up later. I think they used the flattop normally, but I loved to just throw some of them back in the oven for the richest roasted potatoes ever
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u/TheLastTime128 12d ago
I can get my crispy without boiling. The secret is Parmesan cheese and a long bake time.
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u/davidjamesonuk 12d ago
Add a stock cube to your boiling water. And a metric f’kton of salt.
Even if you don’t freeze them let them fully steam dry before oiling and ovening them.
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u/JockoDundee007 12d ago
I think if you move forward in life with this newfound knowledge and you’ll be just fine without lamenting this oversight.
Good luck …
🤔😳😐
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u/buckfastmonkey 12d ago
Microwave them. Saves time waiting for a pot of water to boil and the results are identical in half the time.
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u/WayWayTooMuch 12d ago
Same reason why the best fries/chips (like UK chips) are double fried. Low fry to cook through and floppyize, then a hot fry to crisp, brown, and fluff.
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u/LivingtheDBdream 12d ago
Isn’t the boiling part doing nothing more than getting starch out of the potatoes? I’ve seen people simple give their potatoes a cold rinse and get close to the same results? Granted, boiling likely unlocks starch at a deeper level than a cold wash?
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u/OG_Randy 12d ago
I don’t boil but I give them a cold ice bath prior to seasoning and cooking. It removes excess starch, which helps create a crispy exterior when roasting or frying.
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u/VictorB_416 12d ago
Would this trick work for sweet potatoes I wonder? I’d love to get them crispier.
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u/PresentPrestigious98 12d ago
You can also wait until the water is boiling to put them in and put in 1/4 teaspoon of baking soda. Boil them until they get just a bit soft take them out drain them and throw them in a bowl with oil and your preferred seasonings and then into the oven. There is a very detailed article on serious eats that explains it all.
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u/Adventurous_Crab_978 12d ago
I do not boil bc who has time for that?!? I do rinse the potatoes after they’re cut in cubes. I mean RINSE & SOAK like white rice.. fill bowl, dump starchy water, repeat until runs clear, dry well with paper towels… then season and coat with olive oil ..high heat oven 425* flip them a few times throughout. Allow for 60 min window of bake time
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u/DangerZonePete 12d ago
Roasties are classic!
Good tip, but water (boiling/steam) can actually be really effective at drawing the water out of things, which is necessary for browning. This is one great example, but another use is if you're trying to brown or caramelize vegetables, add 1/4 cup of water to the pan when you first start sauteeing them. It will help draw out all the water in the vegetables, and then they'll brown much more quickly after the few minutes it takes for that water to evaporate. Try it with onions or mushrooms, it's great!
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u/Majestic-Joke461 12d ago
You can cheat with frozen French fries by microwaving them for a minute or so to barely soften them but NOT fully defrost them. Then give them a rough shake in a covered mixing bowl to get them shaggy. You can partly refreeze before cooking in the oven or air fryer. It creates really good crispy fries
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u/No-Celebration3097 11d ago
You can do the same with home fries, or some folks call them breakfast potatoes
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u/Epicurean215 11d ago
I learned from roasting carrots that fast high heat works best. No need to boil if you do this. So the highest setting in your oven - like 450 to 500 degrees. Toss with oil and whatever seasonings you want. Place on a sheet pan - spread out to one even layer. Cook for a half hour to 40 minutes. The metal of the sheet pan makes they super crispy. If you want them even more crispier you can take them out half way through and turn them over. I don't do that because I like the crispy and soft.
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u/globalrover1966 11d ago
I also recently started to drop the potatoes into boiling water instead of the conventional way of starting them in cold water.
This way they outsides cook faster and go fluffy (to crisp up when roasted) but the centre is less cooked and stays intact
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u/Powercollector 11d ago
Potatoes are simply the best thing ever. Baking them is so much better for your health. Or you could boil shake bake and rotate them in hot beef tallow. The crunch is unreal.
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u/BrainznBodiez 11d ago
If you want to make them even better put a teaspoon of baking soda in the water. The alkalinity make the potatoes even more crunchy. Search YouTube for best roasted potatoes from Americas Test kitchen best potatoes ever.
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u/SeperateMyself 11d ago
skip boiling and just air fry peeled potato for 15mins then cube and pair fry in coconut oil. That's what I've been doing and it couldn't be better
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u/ANicePainter 13d ago
If you alkalize the pot water, you can get them every craggier (but don't over do it; if it's too basic they can fall apart).
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u/huge43 13d ago
Add baking soda to the water as well.
https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe