When it comes to the best potato for roasting—the kind that turns irresistibly crispy on the outside while staying perfectly tender inside—one variety stands above the rest. We asked chefs across the country, and the consensus was clear: yellow potatoes, like Yukon Golds, are the ultimate choice. Their versatility doesn’t stop at roasting, though. They also shine in smashed potatoes, hasselback potatoes, melting potatoes and more!

Why Yellow Potatoes?

What makes these golden beauties so special comes down to their unique molecular makeup. They have a thin, smooth skin that crisps beautifully, and a medium starch content that lends well to a soft interior. They also have a naturally buttery flavor, and unlike russet potatoes, they remain intact and hold their shape well during roasting. In other words, they hit the sweet spot of texture and taste. Michelle Wallace, winner of the “Fan Favorite” award from Top Chef Season 21 and the chef, owner and pitmaster of B’tween Sandwich Co., a pop-up restaurant in Houston, explains that yellow potatoes are classified as an “all-purpose potato.” She says their distinct composition falls “right in the middle of the waxy or starchy spectrum [with] enough waxiness to hold their shape during cooking and enough starch to create a creamy texture.” This natural equilibrium is what transforms a good roasted potato into a great one, and what Wallace says gives them an “advantage for overall knockout potato flavor.”

Beyond their perfect texture, yellow potatoes also have the finest flavor, says Suzanne Podhaizer, chef and owner of the former farm-to-table restaurant Salt Café in Montpelier, Vermont. Known for their distinctly rich, buttery flavor, understated sweetness and natural creaminess, they pack more punch than other potato varieties. Because of this, they also require minimal seasoning to taste delicious.

Yellow Potatoes vs. the Competition: What Makes Them Different?

When it comes to roasting, not all potatoes are created equally. While excellent for baking, russet potatoes have a high starch content that can cause them to dry out during roasting. While russets tend to be a favorite for other types of preparations, Podhaizer says she’s used golden spuds in plenty of recipes that called for russets, and never regretted it. On the other hand, fingerling potatoes have a thin skin that crisps nicely, though their small size limits their versatility. While red potatoes are waxy and hold their shape well, they don’t develop the same beautiful crisp exterior as other varieties. “Unpeeled, red-skinned potatoes [also] sometimes have a bitter taste,” says Podhaizer, adding, “I don’t believe in peeling potatoes,” which makes using yellow potatoes a “safer bet.” All-purpose is right!

In the end, yellow potatoes took on the title of the Goldilocks of roasting—with characteristics that make them just right for creating the ultimate roasted potato experience. Yukon Golds also have a sweeter flavor profile, says Rachael Narins, a Los Angeles–based chef, three-time cookbook author and co-founder of Chicks with Knives. And they’re relatively easy to find. But if you can get your hands on Ozette potatoes, a variety of yellow fingerlings, they’re Narins’ top choice. “They’re the best!” she exclaims. If you’re keen to sample other varieties of golden spuds, Podhaizer recommends seeking out German Butterballs, Rose Gold potatoes and Russian Banana fingerlings. But “as long as your potatoes are smooth and blemish-free,” says Narins, “they’ll be great! Potatoes are hard to mess up!”

How to Roast Your Potatoes Like a Chef

“Less is more” guides Wallace’s approach. “You don’t need to do too much to them to make them a star dish,” she enthuses. She tosses her potatoes in garlic oil, salt and pepper before high-heat roasting, and finishes them with an herb blend of rosemary, thyme, parsley and chives for the grand finale.

For Narins, the path to potato perfection starts before the oven. She first par-cooks them by steaming or boiling, then cuts and tosses them with olive oil and salt before roasting at 450°F on an oiled, foil-lined pan. This method isn’t just for show—the par-cooking roughens the exterior and releases surface starches, creating the ideal foundation for a crispy finish, brings out the potatoes’ natural nuttiness and creates a wonderful contrast in textures.

Podhaizer also does a bit more prep work in advance by way of chopping. Preferring bite-size crispy nuggets, she tosses cubed golden potatoes with melted butter and a homemade spice blend made up of salt, black pepper, celery seed and smoked paprika. She then roasts them at 425°F.  But the key to getting them super crispy, she insists, is to resist stirring until they release easily from the pan.

Breaking Down the Experts’ Roasting Tips

For roasted potatoes that rival your favorite restaurant’s, follow these expert-backed techniques.

• • Crank Up the Heat: Temperatures between 425°F and 450°F are crucial for creating a perfectly crispy potato. The heat causes a chemical reaction (aka the Maillard reaction), in which the potatoes’ natural sugars and amino acids brown and develop flavor.
  • Precook: Partially cooking potatoes before roasting slightly softens them, releases some starch and roughs up the surface, allowing for extra crispy edges once they hit the oven.
  • Room to Breathe: Overcrowding leads to steaming, not roasting. Space your potatoes out and allow hot air to circulate for maximum crispiness. Use a large sheet pan (or two) for best results.
  • Fat Is Your Friend: Generously coat your potatoes with a high smoke-point oil like avocado, canola or safflower oil to create that golden, crunchy crust. The golden ratio is 2 tablespoons of oil for every pound of potatoes.
  • Flavor Every Bite: Potatoes are blank slates. Season them before roasting to allow the flavors to penetrate and create a delightful crust. Beyond salt and pepper, elevate your spuds with dried or fresh herbs; spices like garlic powder, onion powder, smoked paprika and chili powder; or even infused oils.
• Let Them Be: Potatoes need time to crisp up. If you stir them too early, you’ll disrupt the caramelization process and lose that perfect crust.

The Bottom Line

Crispy, creamy and downright delicious, yellow potatoes—in all their forms—were made for roasting. Whether you choose German Butterball, Russian Banana, Ozette, Rose Gold or the everyday grocery store Yukon Golds, these potatoes promise a complex and delectable finished product. “No matter what variety of golden potato you have, if you bought it from a local-to-you farmer, it will probably taste amazing,” adds Podhaizer. And remember, potatoes are hard to mess up!