Any Ideas on How to Make Roast Potatoes Crispy?

The best way I have found to make the potatoes crispy is to bake them thoroughly on about 350 or 375, then broil them for about 5-10 minutes at the end. Stir or turn them once during broiling so all will be crispy. Just be careful with this method. You have to watch them closely because they will burn quickly. I also cube the potatoes pretty small, coat them with a little olive oil and add some salt, pepper, sometimes some onions, and maybe a little garlic.

It is so good to see you back! We i make veg. I cook them on the stove top to crisp them up them finish them in the oven. If i don't want to bother with that i cook them almost done then put them under the broiler until they are the way i want them.

If you feel like having some fun in the kitchen you can use a Bunsen Burner to toast the skin of the baked potato after it's been rubbed with lard or vegetable fat... I recommend this for Professional cooks who were born under the sign of the Dragon, please!:) For other cooks, the secret is to soak the potatos in salted water and baking soda (Peeled or unpeeled) for an hour or two, add some vinegar to prevent discoloration if the spuds are unpeeled. Pat the potatos dry, and the rub them with a high fat content butter. Now I also treat pumpkin the same way, but it will usually burn faster that a potato at roasting temperatures, so LOW and SLOW is the way to go... After all the veggies are cooked to your satisfaction, send them under a super hot broiler for about 4 minutes, please turn them often until crisped to you satisfaction... Another great trick is to drop 'em in a deep fryer for two minutes!:) A whole lot of spud recipes for you!;) http://bigspud.com/ And a great article on pumpkin recipes from my beautiful and talented friend Theresa!:) http://www.apsense.com/article/111463.html

Hi Penny...personally, I like mine cooked firm but soft all the way through...a consistency is preferable to me. My ex used to peel the veges ahead of time and soak them in a bowl of water. I asked him why and he said that's what his Mum did. I let it go once but it didn't make any difference. I think it's to do with the sort of potato that you use. It might also have something to do with the type of oil and the oven temperature as well.