Compared by formula
Roasted Potatoes
Compared by formula.
Crisp shell, creamy middle: the oil-and-heat argument that decides both at once.
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Roasted Potatoes and Kielbasa (One-Pan Recipe)
from natashaskitchen.com
Where your pick sits among all 73
Every dot is one published recipe, placed by its measured formula. The ring is your pick — click any other dot to see that version.
What cooks found out
Read from 456 reviews across all 73 recipes. The counts are how many cooks report it — including where they disagree.
Managing surface starch - coating pieces in cornstarch or cornflour before roasting, or soaking raw-cut potatoes in water to leach out excess surface starch - is associated with notably higher exterior crispness, though at least one reviewer found the soak-and-dry approach alone didn't meaningfully improve crispness.
Overcrowding the pan (a single large low-rimmed roasting pan instead of two sheet pans) collapses exterior crispness, while spacing pieces out in a true single layer supports it.
Cooking far longer than directed (twice the stated time) or adding a liquid ingredient like bouillon to the mix collapses exterior crispness even when interior tenderness or flavor still turns out fine - crisping needs correct timing and dry heat, not just more time or added liquid.
Roasting directly on a bare or parchment-lined sheet pan, rather than lining it with foil, is associated with better exterior crispness - foil appears to trap steam that a bare or parchment surface lets escape.
Sprinkling parmesan (with or without breadcrumbs) on the vegetables near the end of roasting, or just before a final toast under the broiler, is associated with a noticeably crisper exterior.