Here’s where things get funny. Baby potatoes? Fingerlings? You can often skip the boil. Their thin skins and low starch content mean they crisp up naturally. They’re the rebels of the potato world.
But for a big, fluffy Russet or Yukon Gold? Boil them. No debate. It’s non-negotiable if you want that legendary crunch.
Don’t boil them whole, though. Hack them into chunks first. Rough edges catch more of that sticky starch paste. More paste equals more crunch.
The Secret Move: Shake the Pot
After boiling, drain them. Then, put the lid back on and shake the pot violently. I’m serious. Give it a wild, angry, 10-second thrashing. Those potato edges will get all fuzzy and battered.
This is called “chuffing” in fancy kitchens. The rough surface is a texture magnet. It grabs onto oil and salt like a tiny, starchy hand. Genius, right?
Now, if you skip the boil, you miss this chance to chuff. Your potatoes will be smooth and polite. Boring. We don’t want polite potatoes. We want potato chaos.
Should You Boil Potatoes Before Roasting Them? – Kitchen Seer
