10 Chefs Worldwide Reveal Their Recipe for Crispy Potatoes

10 chefs from around the world reveal their ultimate cooking method for crispy oven-baked potatoes, and explain what makes potatoes so exceptionally crispy in their eyes.

The technique unanimously recommended is to soften the potatoes with pre-cooking—not with cold water, but by using boiling water with a pinch of salt.

1. Gordon Ramsay (UK):
   "Crispy potatoes are the art of perfect simplicity. The secret? Give the potatoes the respect they deserve—a gentle softening in water and a touch of quality olive oil in the oven for golden perfection."

2. Thomas Keller (USA):
   "The beauty of a crispy potato lies in the layers of flavors. The golden crust is an invitation to a soft and rich interior, and the spices? They're just the orchestra accompanying the main star. Personally, I love a strong seasoning, with your favorite flavors."

3. Massimo Bottura (Italy):
   "Crispy potatoes are like the pasta of the vegetable world—simple yet requiring precision. Butter, rosemary, and careful attention not to burn—that's all it takes."

4. Alain Ducasse (France):
   "Perfect crispiness is a symphony of textures. A good potato is art, and the right oven is the canvas."

5. Yotam Ottolenghi (Israel-UK):
   "When it comes to potatoes, I believe in the 'less is more' approach. Subtle seasoning, olive oil, and the right technique can elevate the simplest dish to the pinnacle of flavors."

6. Anastasia Leb (Russia):
   "In Russian cuisine, potatoes are more than food—they are tradition. Their perfect crispiness reminds me of winter at home, with all the warmth of the heart."

7. René Redzepi (Denmark):
   "Potatoes are the core of the earth. When you make them crispy, you essentially reveal their story—simple, warm, and true."

8. José Andrés (Spain):
   "Crispy potatoes are a celebration of the ingredient. They remind us that sometimes, the simplest things are also the tastiest."

9. Iron Chef Masaharu Morimoto (Japan):
   "Crispy potatoes are reminiscent of sushi—every little detail matters. The way they are cut, their structure, and the perfect crispiness—it's an art."

10. Pierre Hermé (France, Pastry Chef):
    "A crispy potato is like a dessert—it needs to be perfectly balanced between flavor, texture, and aroma. It's truly a savory confection."

In conclusion, crispy potatoes are not just a simple dish, but an art form that tells the story of ingredients, technique, and culture. Each chef, in their own way, views them as a culinary challenge and an unparalleled treat.