Chef Georgina Hartley shares method for crispier roasted potatoes

British chef Georgina Hartley, from the blog From The Larder, has identified why traditional boiled-then-roasted potatoes often fail to achieve a crispy texture. According to Hartley, boiling potatoes adds excessive water that turns into steam during roasting, cooking the interior like a stew rather than roasting it. Additionally, boiling washes away surface starch necessary for crispiness.

To achieve a golden, crispy exterior and soft interior, Hartley suggests avoiding the traditional boiling method in favor of using two unexpected ingredients.