For most roasted potatoes, boil (parboil) them for about 7–10 minutes, until the outside is just tender but the center is still a little firm and not fully cooked through.

Ideal timing

  • For medium chunks (about 1.5–2 inch pieces), aim for 8–10 minutes in well‑salted simmering water, until you can just poke the surface with a fork but it doesn’t slide in easily to the center.
  • For smaller pieces or baby potatoes, 5–7 minutes is usually enough before they risk getting too soft.

How to test doneness

  • Check with the tip of a knife or fork: the outside should feel tender, but there should still be a bit of resistance in the middle.
  • If they are almost fully soft all the way through, you have boiled too long and they may break up or turn mushy when roasting.

Steps for extra‑crispy roasties

  1. Boil in heavily salted water for 7–10 minutes, depending on size.
  1. Drain well, then let them steam‑dry in the colander for a few minutes so excess moisture evaporates.
  1. Shake the colander gently to rough up the edges; this starchy surface helps them get crisp in the oven.
  1. Toss with hot oil or fat and seasoning, then roast in a hot oven (around 425–450°F / 220–230°C) until deeply golden and crunchy.

FAQ style notes

  • You do not have to boil first, but parboiling is a common “pro” trick for fluffier insides and crisper outsides.
  • Soaking potatoes in cold water (without boiling) helps with starch but does not soften them; they still need proper heat to cook.

Information gathered from public forums or data available on the internet and portrayed here.