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The Goldilocks of potatoes? Culinary experts claim that yellow varieties are "just right" for roasting. Discover their tips for achieving perfectly crisp yet creamy potatoes.


 Reviewed by Registered Dietitian Emily Lachtrupp, M.S.

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 Potatoes may not seek the limelight, but they've consistently been unassuming high achievers in the culinary world. Frequently consigned to supporting role status, these adaptable and fulfilling tubers play an essential part.
 nutrient-packed
 Vegetables have sustained civilizations for centuries, and they still provide solace at dining tables across the globe today. Even though potatoes often receive criticism due to low-carbohydrate fads, they come with remarkable advantages.
 higher in potassium content compared to a banana
 , a good amount of vitamin C and a subtle touch of protein. These items are inherently free from fats and gluten, and are packed with complex carbohydrates. Additionally, they possess an exceptional capability to absorb various flavors, which makes them incredibly adaptable for use in numerous recipes. By simply altering the method of preparation, these elements can transform from being crispy and crunchy to smooth and creamy.


 When it comes to achieving the perfect roasted potato—crispy on the exterior yet wonderfully soft within—a single type emerges as the top pick. Chefs nationwide were consulted, and their verdict was unanimous: yellow potatoes, particularly Yukon Golds, reign supreme. These spuds aren't limited in use; they excel beyond this application too.
 roasting
 , however. They similarly excel in
 smashed potatoes
 ,
 hasselback potatoes
 ,
 melting potatoes
 and
 more
 !


 Related:
 We Consulted 5 Chefs to Find Out the Best Potato for Mashing—Turns Out They All Agreed on This One

<h2>
 Why Yellow Potatoes?
</h2>

 The reason these golden gems stand out lies in their distinctive molecular composition. These potatoes boast a delicate, silky exterior that turns wonderfully crispy when cooked, along with an optimal level of starch which contributes to a tender inside. Additionally, they possess a natural richness reminiscent of butter, and unlike russets, they stay whole and maintain their form exceptionally well during baking. Essentially, they strike the perfect balance between consistency and flavor.
 Michelle Wallace
 , who won the "Fan Favorite" accolade from
 
 Top Chef
 
 In Season 21, the chef, owner, and pitmaster from B’tween Sandwich Co., a pop-up eatery based in Houston, clarifies that yellow potatoes fall under the category of "all-purpose potatoes." According to her, these potatoes possess a specific makeup that places them squarely between being waxy and starchy. They have sufficient waxy qualities to maintain their form when cooked and ample starch content to achieve a smooth consistency. It’s this inherent balance that elevates ordinary roasted potatoes to something exceptional.
 
 great
 
 One, and what Wallace mentions provides them with "an edge for enhancing the overall taste of mashed potatoes."


 Aside from their impeccable texture, yellow potatoes also boast the best taste, according to them.
 Suzanne Podhaizer
 The former farm-to-table restaurant Salt Café in Montpelier, Vermont was run by a chef who now owns it. These potatoes stand out due to their exceptionally creamy texture, subtle sweetness, and abundant richness. They have a stronger flavor compared to many other types of potatoes. As such, these spuds often retain great taste even with very little added seasoning.


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<h2>
 Yellow Potatoes Versus the Rest: What Sets Them Apart?
</h2>

 When it comes to roasting, different types of potatoes vary greatly. Although they excel in baking,
 russet potatoes
 contain a significant amount of starch which may lead to drying out when roasted. Although russet potatoes are often preferred for various cooking methods, Podhaizer mentions using yellow potatoes in many dishes that required russets, without ever feeling disappointed about it. Conversely, fingerlings possess a delicate skin that becomes wonderfully crispy; however, their petite size restricts their adaptability in different recipes.
 red potatoes
 Are starchy and maintain their form effectively; however, they do not achieve the same delightful crispy outer layer as some other types. "Unpeeled, red-skinned potatoes can occasionally be somewhat bitter," notes Podhaizer, who also mentions, "Peeling potatoes isn't something I endorse." This makes opting for yellow potatoes a more dependable choice. Versatile indeed!


 Ultimately, yellow potatoes assumed the mantle of the Goldilocks for roasting—possessing qualities that render them just right.
 
 just right
 
 For achieving the perfect roasted potatoes, Yukon Golds offer a sweeter taste, according to
 Rachael Narins
 
 A Los Angeles-based chef who has authored three cookbooks and is also one of the founders of Chicks with Knives shares her insights. She mentions that certain types of potatoes are quite accessible but highly praises Ozette potatoes — a type of yellow fingerling potato — as her preferred option. "These are simply amazing!" she enthusiastically states.
 
 For those interested in exploring different kinds of golden potatoes, another contributor suggests trying German Butterball, Rose Gold, and Russian Banana fingerlings. However, according to the first chef, so long as the chosen potatoes have an even texture without visible imperfections, they should work wonderfully; after all, preparing good dishes from them isn’t complicated at all.


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<h2>
 How to Roast Your Potatoes Like a ProChef
</h2>

 Wallace adheres to the principle that "less is more." As she excitedly explains, you don’t have to overcomplicate things to create a standout dish. For her recipe, she lightly dresses the potatoes in garlic-infused oil along with some salt and pepper, then subjects them to high-temperature roasting. To cap off this simple yet flavorful preparation, she adds a fragrant mix of herbs—rosemary, thyme, parsley, and chives—for added zest.


 For Narins, achieving perfectly cooked potatoes begins even before they reach the oven. She initially partially cooks them through either steaming or boiling, followed by cutting them into pieces and tossing these with olive oil and salt prior to placing them in the oven at 450°F on a sheet lined with foil and coated in oil. The reason this technique works so well—aside from aesthetic appeal—is because pre-cooking makes their exteriors slightly rougher and causes some of the surface starches to release. These factors create an excellent base for getting a crisp outer layer, enhancing the inherent nutty flavor of the potatoes, and ensuring a delightful mix of textures.


 Podhaizer puts in additional preparation time primarily for cutting tasks. Favoring small, crunchy potato pieces, she mixes diced golden potatoes with melted butter along with her own concoction of spices: salt, black pepper, celery seeds, and smoked paprika. These are roasted at 425°F. However, Podhaizer emphasizes that the secret to achieving maximum crispiness lies in avoiding agitation until the potatoes effortlessly detach from the baking sheet.


 Related:
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<h2>
 Simplifying the Professionals' Grilling Advice
</h2>

 To achieve roasted potatoes that can compete with your go-to restaurant's version, adhere to these professionally recommended methods.

<ul>
 <li>
 
 Crank Up the Heat:
 
 Temperatures ranging from 425°F to 450°F are essential for achieving a perfectly crisp potato. This temperature range triggers a chemical process known as the Maillard reaction, where the naturally occurring sugars and amino acids in the potatoes turn brown and acquire richer flavors.
 </li>
 <li>
 
 Precook:
 
 Slightly precooking potatoes makes them softer, causes some starch to be released, and creates an uneven surface, which leads to extra crispiness when they're roasted in the oven.
 </li>
 <li>
 
 Room to Breathe:
 
 Crowded conditions cause steaminess rather than crispness. Distribute your potatoes properly to ensure adequate airflow.
 to circulate
 For optimal crunchiness, use a large baking sheet (or two) for the best outcome.
 </li>
 <li>
 
 Fat Is Your Friend:
 
 Heavily cover your potatoes with oil.
 high smoke-point oil
 Similar to using oils like avocado, canola, or safflower to form that crispy, golden exterior. The ideal proportion is 2 tablespoons of oil for each pound of potatoes.
 </li>
 <li>
 
 Flavor Every Bite:
 
 Potatoes serve as blank canvases. Enhance their flavor by seasoning them prior to roasting so the seasonings can seep in and form a delicious outer layer. While basic options such as salt and pepper suffice, consider taking your potatoes up a notch using either dried or fresh herbs; spices including garlic powder, onion powder, smoked paprika, and chili powder; or perhaps some flavored oils for an extra touch.
 </li>
 <li>
 
 Let Them Be:
 
 Potatoes require some time to become crispy. Stirring them prematurely will interfere with the caramelization process and result in losing their ideal crust.
 </li>
</ul>

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<h2>
 The Bottom Line
</h2>

 Crunchy, smooth, and utterly delightful, yellow potatoes—as varied as they come—are perfect for roasting. Be it German Butterballs, Russian Bananas, Ozettes, Rose Golts, or common Yukon Golds found at your neighborhood market, these spuds guarantee an intricate and scrumptious outcome. "Regardless of which type of golden potato you pick, purchasing one from a nearby farm tends to result in exceptional flavor," notes Podhaizer. Just keep in mind; potatoes are quite forgiving when cooking them!


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The Top Chef-Approved Potato for Perfect Roasts

Unknown culinary arts, foodies, healthy cooking, healthy eating, roasting

The Goldilocks of potatoes? Culinary experts claim that yellow varieties are "just right" for roasting. Discover their tips for achieving perfectly crisp yet creamy potatoes. Reviewed by Registered…