Potato Hacks: 20 Simple Tricks for Crispier, Fluffier, Faster Potatoes Before Thanksgiving

Potato hacks are worth learning right now, before you peel a single potato for Thanksgiving. Gummy mash, soggy roast potatoes, gray cut potatoes and baked potatoes that take forever are the problems every home cook knows. An Allrecipes video of simple potato tricks pulled in about 4.4 million views on YouTube in under a year, because the fixes are so easy. Each slide below names the problem, gives the trick, and ends with a dish it helps, with a short list of what you need and simple steps. Most of them use things you already have: a colander, a microwave, a bowl of ice water and a pair of chopsticks. Save this list before the holidays..

Potato Hacks Start With a Pinch of Baking Soda

The crispiest roast potatoes have a secret most people never hear about. Add half a teaspoon of baking soda to the boiling water when you parboil them. The water turns slightly alkaline, the outsides break down a little, and that rough, starchy surface roasts into a glassy, crunchy crust. It is the same trick many British cooks swear by for their Sunday roast. Would you rather have A: crispy roast potatoes or B: creamy mash?..

You will need: 3 pounds Yukon Gold or russet potatoes, 1/2 teaspoon baking soda, 2 tablespoons salt for the water, 1/3 cup olive oil, 2 sprigs rosemary, flaky salt, black pepper.

How to make it: 1. Heat the oven to 450 F and put the oil on a sheet pan in the oven. 2. Peel and cut the potatoes into large chunks. 3. Boil in salted water with the baking soda for 10 minutes. 4. Drain well. 5. Tip them carefully onto the hot oiled pan and turn to coat. 6. Roast 40 to 50 minutes, turning twice, and finish with rosemary and flaky salt.

Rough Them Up in the Colander

After parboiling, most people tip potatoes straight onto the pan. Instead, give the colander a few hard shakes. The edges get fluffy and scuffed, and every scuff turns into extra crunch in the oven. It takes ten seconds and makes the biggest difference of all the potato hacks for roasting. Are your roast potatoes A: soft or B: crunchy right now?

You will need: Parboiled potatoes from the slide before, a colander, olive oil, salt.

How to make it: 1. Drain the parboiled potatoes in a colander. 2. Let them steam for 1 minute. 3. Hold the colander with both hands. 4. Shake hard 4 or 5 times until the edges look fluffy. 5. Tip onto the hot oiled pan. 6. Roast until deep golden.

Preheat the Pan Before the Potatoes Go In

Potatoes that sit on a cold pan stick and steam. Put the empty sheet pan and the oil in the oven while it heats, then carefully add the potatoes. They sizzle the second they land, which seals the outside and stops sticking. Use oven mitts and tip them in away from you. This one trick works for roast potatoes, wedges and home fries.

You will need: 1 large sheet pan, 1/4 cup oil, 2 pounds potatoes cut in wedges, salt, pepper, garlic powder, oven mitts.

How to make it: 1. Put the oil on the sheet pan. 2. Set the pan in the oven and heat to 425 F. 3. Toss the wedges with salt and spices. 4. Pull the hot pan out carefully with mitts. 5. Add the wedges in one layer, cut side down. 6. Roast 30 to 35 minutes, flipping once.

Potato Hacks for Busy Nights: The Microwave Head Start

A baked potato takes about an hour in the oven. Microwave it first and you can cut that time way down. Poke it a few times with a fork, microwave until it just gives when squeezed, then finish in a hot oven so the skin still gets crisp. Dinner is ready in about 25 minutes. Do you top yours with A: butter and sour cream or B: chili and cheese?

You will need: 4 medium russet potatoes, 1 tablespoon olive oil, coarse salt, butter, sour cream, shredded cheddar, chives.

How to make it: 1. Scrub the potatoes and poke each one 6 times with a fork. 2. Microwave on high 8 to 10 minutes, turning once. 3. Heat the oven to 425 F. 4. Rub the potatoes with oil and salt. 5. Bake directly on the rack for 12 to 15 minutes until the skin is crisp. 6. Split and add toppings.

Oil and Salt for Crackly Baked Potato Skin

Wrapping baked potatoes in foil makes the skin soft and steamy. For a skin you actually want to eat, bake them bare. Rub the scrubbed, dried potatoes with oil and roll them in coarse salt. Bake right on the oven rack so hot air reaches every side. The skin turns crackly and salty, like the ones at a steakhouse. It is one of the simplest potato hacks there is.

You will need: 4 large russet potatoes, 2 tablespoons olive oil or bacon fat, 1 tablespoon coarse kosher salt, a baking sheet for the rack below.

How to make it: 1. Heat the oven to 425 F. 2. Scrub and dry the potatoes completely. 3. Poke each one a few times with a fork. 4. Rub with oil and roll in salt. 5. Bake on the rack with a sheet underneath for 50 to 60 minutes. 6. Squeeze gently to check they are soft inside.

Potato Hacks for Peeling: The Ice Bath

Peeling raw potatoes for potato salad is slow. Boil them whole with the skins on, then drop them into a bowl of ice water for a minute. The skin loosens and slides right off in your hands, often in one piece. Boiling with the skin on also keeps the potatoes from soaking up water, so the potato salad is never soggy. Have you ever tried this one?

You will need: 2 pounds small red or Yukon Gold potatoes, salt, a large bowl of ice water. For the salad: 1/2 cup mayo, 1 tablespoon mustard, 2 chopped eggs, celery, onion, pickles.

How to make it: 1. Put the whole potatoes in a pot of cold salted water. 2. Boil until a knife slides in easily, about 20 minutes. 3. Move them to the ice water. 4. Wait 1 minute. 5. Rub the skins off with your fingers. 6. Cube and toss with the salad ingredients.

Keep Cut Potatoes From Turning Gray

Cut potatoes turn pink, gray or brown when they sit out, because they react with the air. Drop them into a bowl of cold water as you cut and they stay white for hours. It is the perfect make-ahead trick for a big holiday meal. Drain and pat them dry before roasting or frying so they still get crisp. Restaurant cooks rely on potato hacks like this one every day.

You will need: 5 pounds potatoes, a large bowl, cold water, a clean kitchen towel.

How to make it: 1. Fill a large bowl with cold water. 2. Peel and cut the potatoes. 3. Drop each piece into the water right away. 4. Cover and keep in the fridge up to 24 hours. 5. Drain when ready to cook. 6. Pat very dry for roasting, or boil straight away for mash.

Start Potatoes in Cold, Salted Water

Dropping potatoes into boiling water cooks the outside long before the middle, so you get mushy edges and hard centers. Start them in cold water instead and bring everything to a boil together. They cook evenly all the way through. Salt the water well, because potatoes only absorb salt while they cook. It is one of the quiet potato hacks that fixes mash and potato salad.

You will need: 3 pounds potatoes cut into even chunks, cold water, 1 tablespoon salt.

How to make it: 1. Cut the potatoes into same-size pieces. 2. Put them in a pot and cover with cold water by 1 inch. 3. Add the salt. 4. Bring to a boil over high heat. 5. Lower to a simmer. 6. Cook until a fork slides in easily, 15 to 20 minutes.

Dry the Potatoes Before You Mash

Watery mashed potatoes usually come from water left on the potatoes. After draining, put them back in the hot, empty pot over low heat for a minute or two, shaking the pan. The extra water steams away, and the potatoes soak up butter and milk instead. The result is fluffier, richer mash. Which do you like: A: smooth or B: a little lumpy?

You will need: Boiled potatoes, the empty cooking pot, low heat.

How to make it: 1. Drain the potatoes in a colander. 2. Return them to the hot pot. 3. Set over low heat. 4. Shake the pot gently for 1 to 2 minutes. 5. Watch the steam rise and the surface turn dry and floury. 6. Mash right away.

Potato Hacks for Mash: Warm the Milk and Butter

Pouring cold milk onto hot potatoes cools them down and makes the mash stiff and gluey. Warm the milk and butter together in a small pan or the microwave first. They blend in smoothly and the potatoes stay hot all the way to the table. Add them a little at a time until the mash is just how you like it.

You will need: 3 pounds Yukon Gold potatoes boiled, 1 cup whole milk, 6 tablespoons butter, 1/2 cup sour cream, salt and pepper.

How to make it: 1. Warm the milk and butter until the butter melts. 2. Mash the dry hot potatoes. 3. Pour in half the warm milk mixture. 4. Mash and add more until creamy. 5. Stir in the sour cream. 6. Season with salt and pepper and serve hot.

Skip the Blender for Mashed Potatoes

A blender or food processor seems like a shortcut, but it breaks open the starch and turns mashed potatoes into glue. A potato ricer, a hand masher or a hand mixer on low is all you need. Mix just until smooth and stop. If you love silky mash, push the potatoes through a ricer, then fold in the warm butter and milk.

You will need: Boiled potatoes, a potato ricer or hand masher, warm milk and butter, salt.

How to make it: 1. Drain and dry the potatoes. 2. Press them through a ricer or mash by hand. 3. Add the warm milk and butter. 4. Fold gently with a spatula. 5. Taste and season. 6. Stop mixing as soon as it is smooth.

Soak Fries in Cold Water First

Homemade fries that come out limp usually still have too much surface starch. Soak the cut fries in cold water for at least 30 minutes, then dry them very well. The water pulls out starch, so they crisp up instead of sticking together. It works for oven fries, air fryer fries and fried ones, and for fries it matters more than any of the other potato hacks. Are you team A: thin fries or B: steak fries?

You will need: 2 large russet potatoes cut into sticks, cold water, 2 tablespoons oil, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika.

How to make it: 1. Cut the potatoes into even sticks. 2. Cover with cold water and soak 30 minutes or up to 2 hours. 3. Drain and dry very well with a towel. 4. Toss with oil and spices. 5. Bake at 425 F for 30 to 35 minutes, flipping once. 6. Salt again while hot.

Grate and Squeeze for Crispy Hash Browns

Soggy hash browns come from wet potatoes. Grate the potatoes, pile them in a clean towel and twist hard over the sink to squeeze out as much liquid as you can. Dry shreds fry into a golden, lacy crust. Do not stir them too soon. Let the bottom brown before you flip. Of all the potato hacks for breakfast, this is the one diner cooks use every morning.

You will need: 2 large russet potatoes, 1 clean kitchen towel, 3 tablespoons butter or oil, salt and pepper.

How to make it: 1. Peel and grate the potatoes on the large holes. 2. Pile them in the towel. 3. Twist and squeeze out the liquid. 4. Heat butter in a large skillet over medium high. 5. Spread the potatoes thin and season. 6. Cook 5 minutes until golden, flip and cook 4 minutes more.

Potato Hacks for Leftovers: Mashed Potato Waffles

Leftover mashed potatoes turn into crispy waffles in a waffle iron. Mix the cold mash with an egg, a little flour and some cheese, then cook it in a well greased waffle iron. The outside gets crunchy in every pocket and the inside stays creamy. It is the breakfast everyone asks for the day after Thanksgiving. Which topping wins: A: sour cream or B: a fried egg?

You will need: 2 cups cold leftover mashed potatoes, 1 egg, 1/4 cup flour, 1/2 cup shredded cheddar, 2 tablespoons chopped chives, cooking spray, sour cream.

How to make it: 1. Heat the waffle iron and grease it well. 2. Mix the potatoes, egg, flour, cheese and chives. 3. Spoon about 1/2 cup into the iron. 4. Close and cook 6 to 8 minutes until deep golden. 5. Lift out gently with a fork. 6. Top with sour cream.

Reheat Roast Potatoes in the Air Fryer

Microwaved leftover roast potatoes come out soft and sad. Put them in the air fryer instead. A few minutes of hot air brings back the crisp outside and warms the middle. Spread them in one layer and shake the basket halfway. They taste almost as good as the day they were made. It is one of the best potato hacks for the day after a big holiday dinner.

You will need: Leftover roast potatoes or fries, 1 teaspoon oil, salt, an air fryer.

How to make it: 1. Heat the air fryer to 375 F. 2. Toss the potatoes with a little oil. 3. Spread them in one layer in the basket. 4. Cook 5 minutes. 5. Shake the basket. 6. Cook 3 to 5 minutes more until crisp, then salt.

Use Chopsticks for Perfect Hasselback Potatoes

Hasselback potatoes look fancy, with thin slices that fan out in the oven. The worry is cutting all the way through. Lay a chopstick or wooden spoon handle on each side of the potato, and your knife stops right before the bottom every time. Brush with butter and garlic and roast until the edges crisp.

You will need: 4 medium russet or Yukon Gold potatoes, 2 chopsticks, 4 tablespoons melted butter, 2 cloves garlic minced, salt, pepper, parsley.

How to make it: 1. Heat the oven to 425 F. 2. Lay a potato between the two chopsticks. 3. Slice down every 1/8 inch until the knife hits the sticks. 4. Brush with garlic butter, letting it drip between the slices. 5. Season and roast 45 minutes. 6. Brush again and roast 10 more minutes.

Potato Hacks Against Waste: Turn Peels Into Crispy Chips

Do not throw away the peels from your holiday mashed potatoes. Toss them with oil, salt and a little parmesan and bake until crispy. They turn into crunchy chips that disappear before dinner is even served. It is one of the potato hacks that cuts waste and gives the cook a snack. Kids love helping toss them in the bowl.

You will need: Peels from 3 pounds of scrubbed potatoes, 1 tablespoon olive oil, 1/2 teaspoon salt, 2 tablespoons grated parmesan, pepper, sour cream for dipping.

How to make it: 1. Heat the oven to 400 F. 2. Pat the peels dry. 3. Toss with oil, salt and pepper. 4. Spread on a lined baking sheet in one layer. 5. Bake 15 to 20 minutes until golden and crisp. 6. Sprinkle with parmesan and serve with sour cream.

Save the Starchy Potato Water

The cloudy water left after boiling potatoes is full of starch, and it is too useful to pour down the drain. Save a cup. It thickens gravy and soups, and many bakers swear it makes softer, fluffier bread and dinner rolls. Let it cool and keep it in the fridge for a few days. Want more ideas for the big day? See our Ina Garten Thanksgiving ideas.

You will need: 1 to 2 cups cooled potato cooking water, a jar with a lid.

How to make it: 1. Before draining, scoop out 1 to 2 cups of the cooking water. 2. Let it cool. 3. Pour it into a jar and refrigerate up to 3 days. 4. Whisk a splash into gravy to thicken it. 5. Use it in place of water in bread or roll dough. 6. Add it to potato soup for extra body.

Potato Hacks for Shopping: Pick the Right Potato

Half of all potato problems start in the store. Starchy russets bake up fluffy and make the best fries and baked potatoes. Buttery Yukon Golds are the all-rounders for creamy mash and roasting. Waxy red potatoes hold their shape, so they are best for potato salad and soups. Which one is in your pantry right now?

You will need: Russet potatoes for baking and fries, Yukon Gold potatoes for mash and roasting, red potatoes for salad and soup.

How to make it: 1. Plan the dish first. 2. Choose russets for baked potatoes and fries. 3. Choose Yukon Golds for mash and roast potatoes. 4. Choose reds for potato salad and soup. 5. Pick firm potatoes with no green patches or sprouts. 6. Buy a mix for a big holiday meal.

Store Potatoes Cool, Dark and Away From Onions

Potatoes last longest in a cool, dark, airy spot like a pantry or a basket in the basement. Light turns them green, and onions release gases that make potatoes sprout faster, so keep the two apart. Skip the fridge for raw potatoes. Cut away any green spots or sprouts before cooking, and toss potatoes that are very green or soft. These last potato hacks keep your holiday potatoes fresh until the big day.

You will need: A basket, paper bag or cardboard box, a cool dark pantry or cupboard.

How to make it: 1. Take potatoes out of the plastic bag. 2. Put them in a basket or paper bag. 3. Store in a cool, dark, airy place. 4. Keep them away from onions. 5. Check every week and remove any soft ones. 6. Cut away sprouts and green spots before cooking.