Soaking And Not Soaking: Which Is Best For Roasted Small Potatoes?

The straightforward soaking process is the subject of surprisingly much controversy when creating the ideal roasted tiny potatoes. Some home chefs insist on soaking potatoes before roasting to get crispier skins and a creamier core. Some people completely ignore the procedure since they are sure their dry method will still have the same crunch and taste. Do you need to soak roasted small potatoes before baking them? The answer is more complicated than you may imagine and mostly relies on your cooking method and personal texture preferences. 

What Happens When You Soak Small Potatoes?

Soaking potatoes in cold or warm water removes some starch from the surface. This starchy covering is why potatoes tend to stick when cooked. Soaking potatoes can wash away some of their excess starch, which will affect the way they roast.

For baby or small potatoes with a thin outer skin and a high moisture content, soaking can enhance the crispiness. Although there is a slight difference, it’s nothing dramatic. In most cases, potatoes this size don’t contain enough starch to warrant soaking.

Why Soaking Is A Good Idea

Soaking small potatoes can be advantageous if you cut them into quarters or halves before roasting. In this case, the freshly exposed surfaces may release starch during chopping, leading to uneven browning and stickiness. In this scenario, soaking potatoes for 20-30 minutes in cold tap water and drying thoroughly afterwards can improve their crispiness and color.

Roasting large amounts of potatoes is another situation where soaking could be helpful to prevent small potatoes from sticking together and becoming too dense, and reduce the surface starch before roasting them in a full pan. Soaking the potatoes could be well worth it for those who want a more textured dish.

The Case Against Soaking

Must you soak a roasted small potato every single time? Not.

For many chefs and cooks, rinsing off the potatoes (or not washing them at all if they’re clean) yields excellent results. Small potato caramelizes beautifully if roasted at high heat with oil, herbs, and a sprinkle of salt. The high heat naturally dries the outer surface, producing a crispy coating without pre-soaking.

This also saves a lot of time. You can get your meal from pantry to table in under one hour by skipping the soaking step. The no-soak approach is ideal for those who want to prepare meals quickly, with minimal effort, and that are flavorful.

Texture Differences: Are They Noticeable?

Things get subjective here. If you were to compare roasted small potatoes, you could detect a slight textural difference. The soaked small potatoes may crisp up a little more evenly, particularly if you took the time to pat them dry. Due to the surface starch, the unsoaked ones will be less crisp but have a butterier interior.

If you don’t have a trained palette or aim for perfection, it is unlikely that most people will notice the difference. What matters most to flavor and consistency is the roasting temperature, the oil quality, and the seasoning, not whether potatoes have been washed.

Consider Soaking

You can soak in certain situations:

• You want your food to be consistent.
• As you chop your potatoes, they release more starch.
• You are experimenting with double roasting and air frying for the best crunch.

In this case, a small yet effective step could be to give your potatoes a cold soak and completely dry them before roasting.

When To Skip It

If your potatoes come in whole pieces, if you’re pressed for time, or if you prefer a firmer bite, you can skip this step. Roasting potatoes in a hot, dry oven with olive oil, garlic, and rosemary will yield crispy, tasty results.

Final Thoughts

Do you have to soak small potatoes before roasting them to get your desired golden, crispy finish? No. It isn’t necessary. Soaking can have certain benefits, especially in large batches of potatoes or cut potato pieces. You can get the same result by roasting your potatoes at high temperatures, tossing in some oil and seasoning, or simply tossing the potatoes with oil.

The choice ultimately comes down to a preference for preparation and style. The ingredients and temperature are the key to great small potatoes, whether or not you soak.