Best Type Of Potatoes To Roast

Okay, friend, let’s talk about the real star of any dinner table: roasted potatoes. You know the ones. They’re crispy on the outside, fluffy on the inside, and basically little edible clouds of happiness. But not all potatoes are created equal for this job. Picking the wrong one is a tragedy, and I won’t let you suffer that.

The Golden Rule: Waxy vs. Starchy

Here’s the science-y bit, but I promise it’s painless. Potatoes fall into two camps: waxy and starchy. Waxy ones are thin-skinned, hold their shape, and are great for salads. Starchy ones, like Russets, are floury and ideal for baking or mashing. For roasting, you want the starchy or all-purpose varieties—they get that magical crunch.

Why? Starch absorbs water and then releases steam as it roasts, creating a crackly crust. Waxy potatoes just get sad and soggy. It’s like bringing a wet sponge to a bonfire. So, please, for the love of crispy corners, avoid Red Bliss or new potatoes for roasting—they belong in a potato salad, not your oven.

Russet Potatoes: The Classic Heavyweight

Let’s start with the big guy: the Russet. It’s the quintessential baking potato, and it roasts like a champ. When you cut a Russet into wedges, toss it in oil, and blast it at high heat, the inside turns into a fluffy pillow. The skin gets so crispy it practically shatters.

The downside? They can be a little too dry if you don’t coat them well. Don’t be shy with the olive oil, and maybe add a splash of chicken stock or a pat of butter halfway through. It’s like giving them a little hug. Trust me, your taste buds will forgive any extra calories.

Yukon Gold: The All-Rounder MVP

If Russets are the heavyweight, Yukon Golds are the gold medalist of roasting. They’re an all-purpose potato with a buttery, medium-starch content. This means you get a crispy exterior and a creamy, not dry, interior. It’s the best of both worlds, honestly.

I’m a little obsessed with them. They don’t need as much oil, and they hold up to aggressive seasoning—garlic, rosemary, smoked paprika, you name it. Plus, their golden flesh looks gorgeous on a plate. They’re the potato that makes you look like a chef, even if you’re just hovering over the oven in your pajamas.

Best Potatoes For Roasting

These Are the Ones to Avoid

Okay, I have to be stern here for a second. Do not roast red potatoes or fingerlings if you want that ideal crisp. They’re waxy, thin-skinned, and will turn into chewy, leathery nuggets. Yes, they’re cute and “gourmet,” but they lie to you.

If you must use them, boil them first until they’re just tender, then rough them up with a fork before roasting. This tricks them into acting starchy. It’s like putting a wig on a cat. It works, but it feels wrong. Just use Yukon Golds and save yourself the drama.

The Secret Weapon: Parboiling and Roughing

Let me let you in on a little secret. The best roasted potatoes start before the oven. You want to parboil your chunks in salted water with a tablespoon of baking soda for about 10 minutes. The baking soda breaks down the surface, creating a starchy paste. Then, drain them and give them a rough shake in the pot.

That rough shake? That’s where the magic happens. It creates a fluffy, jagged edge on every single potato. Those edges catch oil and seasonings like a dream. When they hit the hot oven (425°F, minimum), they transform into little crusty volcanoes of flavor. It’s a game-changer, and you’ll never go back.

Cozy 45-Min Roast Potatoes Recipe For Winter Nights In 2026

Fat Matters, You Goof

Your potato choice is only half the battle. The fat you use is the other half. Duck fat is the undisputed king—it’s rich, savory, and gets shatter-crisp. But if you’re not a duck farmer, a high-heat oil like avocado or grapeseed works beautifully. Olive oil is fine, but it burns at high heat, so keep the temp to 400°F.

Pro tip: Toss your potatoes in the fat only after parboiling. If you do it before, the fat seals the surface and stops the starch from sticking. It’s counterintuitive, I know. But cooking is just edible science with a side of sass.

So, What’s the Verdict?

If I had to pick just one potato for life (and please don’t make me), it’s the Yukon Gold. They’re forgiving, versatile, and always deliver that perfect crispy-creamy ratio. But Russets are your go-to for a fluffier, more dramatic crunch. Use them if you’re feeling extra.

Forget red potatoes unless you’re boiling them. Seriously. Let’s all agree on that right now. Grab a bag of Yukon Golds, parboil them with some baking soda, shake them like they owe you money, and roast them hot. Invite me over. I’ll bring the garlic aioli.

Now go forth and conquer your oven, you beautiful spud enthusiast.