Starchy potatoes like Russets and Yukon Golds crisp up better than other potato varieties. For multiple reasons, Yukon Golds, in particular, are the best option.

When paired with a crispy skin, the soft, creamy flesh of a Yukon Gold and its buttery flavor make for a delicious outcome. Plus, its golden hue adorns the color of the final dish.

Full of flavor and nutrients, the skin is what makes the crunch. Leaving the skin on also eliminates the need to peel your spuds and clean everything afterward.

As you rinse your spuds under cold water, give them a scrub with a vegetable brush. Once done, pat them dry and give them a generous sprinkle of kosher salt.

Employing these steps will clean and tenderize the potatoes, adding an extra level of crispiness once they’re cooked with oil. The salt will also elevate the flavor of the spuds.

Thoroughly coating your potatoes with some fat before baking will essentially faux-fry them, crisping the skin up while keeping the inside light and fluffy.

Olive, canola, or sunflower oil, or melted butter will work. You can use a spray oil or basting brush to apply oil sparingly, but only a generous coating will yield ideal results.

Since olive oil has a relatively low smoke point, it’s unsuitable for high-temperature cooking methods, which yield the best crunch when it comes to crispy potatoes.

Animal fats, like butter or duck fat, work best for methods like frying or high-temperature roasting. Coating the spuds in mayonnaise will also do the job while adding more flavor.