Should You Parboil Potatoes Before Roasting

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Short answer: Yes, absolutely. But here’s the secret sauce—or rather, the secret shake. After you drain your parboiled potatoes, give them a good rattle in the colander. This roughs up the edges, creating a thin layer of mashed potato paste on the surface.

That paste is your crispy ticket to heaven. When that roughed-up surface hits hot oil in the oven, it turns into a million tiny, crunchy edges. Without parboiling, you get a smooth potato; with it, you get a texture that shatters like glass on the outside.

If you skip parboiling, you’re basically relying on the oven to do all the heavy lifting. And while that can work (hello, baked potatoes!), it rarely delivers that dual-texture magic where the inside is a pillow and the outside is a crackling crust. Parboiling is the chef’s cheat code for that perfect contrast.

But What About the Extra Time and Dishes?

Okay, let’s be real. The biggest argument against parboiling is that it means one more pot to wash. And you know what? That’s a valid point. I’ve stared at a dirty saucepan at 8 p.m. and questioned every life choice that led me there.

Here’s the trade-off: you spend an extra 8 minutes boiling water and 2 minutes shaking a colander. In return, you get potatoes that make your dinner guests close their eyes with pleasure. It’s like paying a small tax to enter the Country of Perfect Roasties.

If you’re super short on time, you can skip it. Just cut your potatoes smaller and roast them hotter (425°F or 220°C). You’ll still get something tasty, but it won’t have that legendary, shattering crunch. The choice is yours: good, or jaw-droppingly good?