Roast potatoes form the heart of any Sunday dinner, delivering that irresistible crunch on the outside and fluffiness within. Home cooks often experiment with techniques to nail the perfect texture, but one simple addition stands out for its transformative effect.
The Key to Ultra-Crispy Roasties
Cornstarch, also known as cornflour, emerges as the game-changer. This common kitchen staple creates a starchy barrier that draws out moisture, speeds up evaporation, and fosters deep browning for a superior crunch. When potatoes hit hot oil, the starch swells, forming a rigid, golden shell that stays crisp without sogginess.
Molly Adams shared her discovery: “So, I decided to give the method a shot with roasted potatoes. And it turns out, coating the potatoes with cornstarch is the secret to super crispy roasted potatoes!”
Step-by-Step Method for Success
Follow these steps to elevate your roast potatoes:
- Parboil the potatoes in salted water until just tender.
- Drain and steam-dry in a colander. For faster results, pop them in the freezer briefly until no steam remains and surfaces feel dry.
- Season generously with salt, pepper, dried herbs, and spices—use extra to counter the starch’s muting effect.
- Dust with cornstarch, about one tablespoon per 1.5 pounds of potatoes. Toss evenly to coat.
- Transfer to a preheated, oil-slicked roasting tin and toss again for full coverage.
- Roast at 450°F (230°C) for 20-25 minutes, turning halfway, until golden and crunchy.
Why It Works
The cornstarch coating absorbs excess moisture from the potatoes, preventing steam buildup during roasting. This leads to rapid crisping and a texture that holds up beautifully.
Adams described the outcome: “The resulting potatoes are incredibly crisp on the outside, light and fluffy on the inside, and hold their shape well.”
With this technique, Sunday roasts gain an effortless upgrade, ensuring potatoes steal the show every time.
