I made roasted potatoes in 4 different appliances, and my toaster oven is officially dead to me

Priscilla ThomasJan 29, 2024, 22:43 IST

I tried a few different methods for making seasoned roasted potatoes. Priscilla Thomas

I made roasted potatoes using my air fryer, toaster oven, stove, and conventional oven.
The toaster-oven method was the slowest and made the least satisfying potatoes.

Potatoes are the pinnacle of comfort foods. Fried, mashed, smashed, or baked, they all hit the spot when you want something tasty and satisfying.

But my favorite dish is a side of roasted potatoes.

The key to perfect roasted potatoes is a crispy, browned exterior with a soft, creamy interior. I usually parboil my potatoes before baking them in the oven, but I wanted to see if there was an easier method out there.

I made roasted potatoes in an air fryer, toaster oven, stovetop, and conventional oven to see which appliance had the best results with the least effort.

Here's how the spud showdown went.

For all four methods, I used the same kind of potato.

I like Yukon gold potatoes for their buttery flavor. Priscilla Thomas

First I followed my traditional method for roasted potatoes.

I boiled the potatoes that were going to go into the oven. Priscilla Thomas

I seasoned the first batch of potatoes and baked them in hot oil and butter.

I heated up the oil and butter before transferring the potatoes to the pan. Priscilla Thomas

The oven-roasted results were perfectly crispy outside and soft and creamy inside.

You can't really go wrong with traditional roasted potatoes. Priscilla Thomas

I went with my air fryer for the next batch.

I seasoned the chopped potatoes before air frying. Priscilla Thomas

After 20 minutes, the potatoes looked pale and underdone.

The air fryer wasn't as speedy as I hoped it would be. Priscilla Thomas

The air-fried potatoes weren't crispy enough, but they were decent overall.

I wish the potatoes were crispier after 30 minutes in the air fryer. Priscilla Thomas

My next attempt was on the stovetop.

I started by melting my oil and butter in a pan. Priscilla Thomas

I sautéed the potatoes for 20 minutes before flipping.

I made sure to flip each potato in the pan. Priscilla Thomas

The stovetop potatoes were great and the process wasn't too messy or time-consuming.

I'm still a fan of the stovetop method.Priscilla Thomas

Finally, I preheated my toaster oven to 400 F.

I'm usually a big fan of cooking things in my toaster oven. Priscilla Thomas

The toaster-oven potatoes were the least satisfying batch.

I wanted a nice golden-brown color on the outside, but they were still pretty pale. Priscilla Thomas

I'd use the stove for convenience and quality, but the air-fried potatoes could come in handy.

I could see myself using the air fryer again, but I'll likely stick to the stove. Priscilla Thomas

I tried every premium side dish at Cracker Barrel and ranked them from worst to best

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