Choosing the right variety determines whether the potatoes will delight us with a beautiful, golden skin after being removed from the oven, or whether they will be pale and watery. The best results are obtained from tubers of the type: B i C, i.e. those with higher starch content and greater dry matter. In Polish conditions, the following varieties work particularly well:
- Irga,
- Breeze,
- Gustaw,
- Grace,
- Melody,
- Honorata,
- Typhoon.
Their structure favors intense blushing because starch and reducing sugars create a crunchy layer on the surface during the Maillard reactionresponsible for the golden color and deep aroma. Type A varieties, including: Denarius and Vineta, stand out for being lower starch contentso after baking they are more moist and compact.
The properties of potato starch and its effect on the texture of the vegetable after heat treatment can be found in the study “Effect of amylose content on physical and mechanical properties of potato-starch-based edible films” by the University of Helsinki in 2008. Scientists have shown that varieties with higher amylose content create a fluffier center and develop a crispy surface more quickly. This explains why type C, the most floury species, responds so well to high temperatures.
Potato skin deserves a separate mention. Zhejiang University’s 2019 research review “Phenolic Compounds and Antioxidant Activities of Potato Cultivars with White, Yellow, Red and Purple Flesh” confirms, that the subcutaneous layer contains the highest concentration of polyphenols, i.e. natural antioxidants. Baking potatoes in their skin increases the intensity of flavor, improves nutritional value and reduces the loss of vitamin C and potassium. The aroma will be deeper and the structure more complex, especially in darker-skinned varieties that have higher levels of phenolic compounds.
It is worth paying attention to one more aspect: the content of reducing sugars. They determine the rate of browning and the risk of acrylamide formation. The European Food Safety Authority in its report “Acrylamide in Food – Scientific Opinion” emphasizes that storing tubers at too low a temperature increases the sugar level and accelerates darkening during baking. Therefore, it is best to keep potatoes in a cool place, in a dark pantry with a temperature of 6-10°C.
After removing from the oven, the potatoes will have a perfectly crispy skin if we use one kitchen trick. Just coat each piece thoroughly in fat. Gunilla von Helanda Swedish food writer, emphasizes that this is exactly what it is an even layer of oil determines how quickly the surface will start to brown and how stably it will retain moisture inside. Fat conducts heat, so it accelerates the browning reaction and creates a protective layer that prevents drying out.
Gunilla von Heland’s trick – step by step version:
- Choose varieties type B or C (e.g. Irga, Bryza, Gustaw, Tajfun). Wash the potatoes thoroughly and leave the skin on, then cut them into quarters or eighths so that the pieces were of similar size (approx. 2-3 cm). Then they will bake evenly.
- Put the potatoes into salted, boiling water na 5-7 minutes. Drain, then shake the pot or colander so that the edges are slightly jagged. This creates micro-cracks that promote crispiness.
- Leave the potatoes on 2-3 minutesto evaporate. Moisture on the surface inhibits browning and delays the formation of a crispy layer.
- Transfer the potatoes to a large bowl. Add oil (e.g. rapeseed or grape seed), salt, freshly ground pepper, rosemary or thyme sprigs. Mix vigorously until each piece is evenly coated with a thin layer of fat.
- Preheat the oven do 220°C. Line a baking tray with baking paper. Spread the potatoes in a single layer, with clear spaces between the pieces.
- Bake for 15 minutes at 220°C, then reduce the temperature to 200°C and bake for another 20-25 minutes until you get an even, golden color. Gently turn the pieces halfway through baking.
- For the last one 5-10 minutes add to baking tray whole garlic cloves in the shell. If you want a more intense aroma, add the pressed garlic only at the end so that the sugars contained in it do not have time to burn.
The deep golden color means the perfect balance between crunchy and juicy interior. Too dark brown means that the potatoes have spent too much time in the oven. Serve immediately when the crust is still as crispy as possible and the inside is creamy.
The choice of fat and temperature control determine how quickly the potatoes will start to brown, how deep their aroma will be and how stable their structure will remain during baking. The study “A Review of the Oxidative Stability of Edible Oils”, conducted in 2025, showed that extra virgin olive oil and rapeseed oil maintain high oxidative stability in the range of 180-200°C. This is the compartment in which the fat does not decompose rapidly and at the same time conducts heat intensely enough for the surface of the potatoes to quickly evaporate and start the Maillard reaction.
The choice of fat changes the character of the dish. Extra virgin olive oil brings fresh, green notes and subtle spiceresulting from the presence of polyphenols, i.e. natural antioxidants that slow down oxidation. However, rapeseed oil has a neutral taste, which is why herbs and garlic are more pronounced. Butter gives a beautiful aroma, but it is best to combine it with oil. The milk fraction itself browns quickly and may introduce bitterness.
Temperature also affects spices. Above 220-230°C they start to burnand the aroma becomes heavy and spicy. Below 180°C, potatoes lose water but do not turn red, so they turn out dry and pale. Temperature set to maximum 200°C will allow us to obtain an amber color, even crunchiness and a clean, stable taste.
Sources: Terazgotuje.pl, PubMed, MDPI
