They roast up tender inside and extra crunchy outside.
Bowen recommendsYukon Goldsfor the crispiest, crunchiest roasted potatoes.
Plus, their thin skin crisps up nicely, adding extra texture and flavor.
Simply Recipes / Photo by Julia Gartland / Food Styling by Kaitlin Wayne
Their balance of starch and moisture makes them incredibly versatile, allowing them to crisp up without drying out.
For the best results, Bowen (and my mom) recommendparboiling the potatoesbefore roasting.
This helps them cook more evenly while creating those craggy edges that turn irresistibly crispy in the oven.
Simply Recipes / Getty Images
Plus, their thin skins don’t need peelingone less step to worry about.
