Overview
- Michelin-starred chef Steve Smith advises starting in cold salted water, dusting with potato flour, and waiting for a crust before the first turn.
- Eight chefs quoted via The Times agree on parboiling then steam-drying for about 10–15 minutes, with hot preheated fat and Maris Piper potatoes widely recommended.
- Dean Banks suggests removing the tray every 10 minutes to toss—up to five times—for superior crunch after a standard parboil-and-dry prep.
- Nathaniel Smith finishes roasting with garlic butter in the last five minutes to add a strong flavour boost.
- A Mirror test reports an air-fryer shortcut using tinned new potatoes at roughly 190C for about 25 minutes delivers notably crunchy results.