Roasted small potatoes are a staple on dinner tables everywhere—crispy on the outside, tender on the inside, and easy to pair with just about anything. But if you’ve ever found yourself wondering why some recipes call for soaking potatoes in water before roasting, you’re not alone. It may seem like an unnecessary extra step, but there’s real science behind it—and understanding why can take your roasted potatoes from good to exceptional. If you’ve ever asked yourself, do you need to soak roasted small potatoes to achieve that perfectly crisp texture, the answer lies in understanding how soaking helps reduce surface starch for better browning.

Let’s break down the logic, chemistry, and culinary benefits of soaking small potatoes before roasting, and whether or not it’s worth incorporating into your kitchen routine.

Why Soak At All?

At first glance, potatoes seem simple: wash, chop, roast. But inside, they’re made up of starches, sugars, and water—all of which play a major role in how they behave during cooking. Soaking small potatoes, especially in cold water, helps manipulate some of these internal elements to improve texture and color when they roast.

The main reason for soaking is to reduce surface starch. Starch naturally leaches from cut or peeled potatoes, and when left untouched, it can form a gummy coating that interferes with browning and crisping in the oven. Soaking helps rinse away that excess starch, creating a cleaner, drier surface that crisps up more easily under high heat.

The Starch Factor

Potatoes contain two types of starch: amylose and amylopectin. When exposed to heat, these starches gelatinize, turning soft and creamy. That’s great for mashed potatoes but not necessarily for roasted ones. For roasting, we want a crisp exterior, and soaking allows the surface starches to be washed away, preventing them from turning gummy and blocking browning.

Less surface starch also means better air circulation around the pieces during cooking. That helps moisture evaporate efficiently, leading to that golden, crispy texture everyone craves.

Soaking Time And Temperature

You don’t need to soak small potatoes overnight to get the benefits. A 20- to 30-minute soak in cold water is usually enough to rinse off excess starch. For more thorough results, especially with larger batches or for ultra-crispy outcomes, you can soak them for up to an hour.

Using cold water is key. Warm or hot water can activate starches prematurely and start to cook the outside of the potatoes, resulting in uneven texture. Cold water keeps everything firm while still lifting the starch.

Drying Is Just As Important

After soaking, drying the potatoes thoroughly is essential. Wet potatoes won’t crisp properly—they’ll steam instead of roast. Before adding the oil and seasoning, spread them out on a fresh paper towel or kitchen towel and pat them dry completely.

The drier the surface, the more the oil can adhere, which promotes even browning and that perfect golden crust.

Do You Always Need To Soak?

While soaking definitely enhances crispness, it’s not absolutely necessary every time—especially if you’re short on time or working with waxy, low-starch varieties like fingerlings or red potatoes. These types naturally contain less starch and may roast beautifully without soaking.

However, if you’re working with high-starch varieties like russets or yukon golds—or just want the crispiest possible finish—soaking is worth the extra step.

Added Bonus: Better Color And Flavor

Another hidden benefit of soaking is reducing the sugar content on the surface. Excess sugar can cause uneven browning or even burnt spots. Rinsing helps keep the roasting process even and balanced, leading to better maillard reaction—the chemical process responsible for that delicious, golden-brown flavor.

Conclusion

The science of soaking small potatoes before roasting boils down to starch and moisture management. By taking the time to rinse and dry your potatoes, you’re setting the stage for a crispier, more evenly roasted dish that not only looks beautiful but tastes better too. So next time you prep your roasted potatoes, consider giving them a quick soak. It’s a small step that delivers a big reward on your plate.