Potatoes vary in water and starch content, making some varieties better for baking and others better for roasting.
The high-starch potatoes, like russets, also oxidize quickly making them a challenge. And if you’ve made latkes with this variety, you know what I mean. By the time you have the potatoes grated, you have a bowl of black shreds. Soaking them in water, rinses away the starches that make them oxidize and also what crisps them up.
New potatoes, like red bliss, have a higher water content and lower starch. This makes them better for roasting, and making potato salad (when holding the shape is important.)
I tend to use Yukon gold potatoes for most all potato recipes; they are sweet and creamy, and work well for mashers and roasted.
Perhaps they don’t crisp as much as Russets when roasted due to the lower starch content. To help them develop a crust when roasting, I toss them in olive oil and corn starch. This additional starch clings to the potato and browns in the olive oil
For an added touch, I toss them with parsley and lemon zest just before serving. This brightens the flavor.
Roasted Potatoes with Lemon Zest and Parsley
4 medium sized yukon gold potatoes
2 tbs. olive oil
1 tbs. corn starch
zest from 1 lemon
1 tbs. fresh parsley, chopped
salt and pepper to taste
1. Preheat oven to 400F.
2. Wash and dry potatoes. Cut into 6th.
3. Toss potatoes with oil, corn starch, salt and pepper. Make sure potatoes are evenly coated.
4. Place potatoes on a cookie sheet in a single layer. Roast in the oven for 20 minutes, or until crispy on the outside and tender on the inside.
5. Toss potatoes with lemon zest and parsley.