The Secret to Crispy Roast Potatoes: 5 Mistakes That Kill the Crunch

Golden outside. Soft inside. Where did the crunch go? Alexandros walks through five roast potato mistakes: the wrong variety, wet surfaces, a cold roasting tray, crowding and trapping steam after cooking. Learn what to look for at each stage, from parboiling and roughing up the edges to serving with the gravy alongside. For this method: 220°C conventional / about 425°F, or start around 200°C fan. Start checking the parboil after about 8 minutes; the outside should soften while the center still resists. Many batches need around 45–60 minutes roasting altogether. Size, variety and oven change the timing: judge the potatoes, not just the clock. Which mistake caught you: wet potatoes, a crowded tray, or the lid at the end? 00:00 The crispy potato trap 00:38 Choose the right potato 01:19 Parboil without falling apart 01:54 Mistake 2: trapped water 02:29 Rough up the edges 03:03 Mistake 3: the cold tray 04:06 Mistake 4: crowding 04:43 Roast, check and turn 05:27 Mistake 5: ruining the crust at the table 06:22 The five decisions that matter #RoastPotatoes #CookingTips #Alexandros