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

I used Yukon gold potatoes, chopped into 2-inch chunks, for each of the appliances.

I seasoned them with olive oil, salt and pepper, garlic powder, and a blend of dried herbs.

The first step of my traditional oven-roasted method is parboiling (partially cooking) the chunks of potatoes in salted water with ½ teaspoon of baking soda.

I brought the water to a boil, added the potatoes, and waited for the water to boil again before starting a 10-minute timer.

I melted olive oil and butter on a rimmed baking sheet for two minutes in the oven.

Then I carefully arranged the seasoned, parboiled potatoes in a single layer and baked them for 20 minutes at 450 degrees Fahrenheit.

To finish, I flipped them and baked the potatoes for 15 more minutes.

I almost didn't want to make any more after this. The textures and flavors were spot on.

But I had an oily baking sheet and a pot to clean after, so I wanted to try easier methods.

I rinsed and dried the potatoes while I preheated my air fryer to 400 F for 10 minutes.

Then I cooked the potatoes for 10 minutes, took the basket out to toss them, and cooked them for another 10 minutes.

The potatoes seemed a little dry after 20 minutes in the air fryer, so I spritzed them with olive oil and cooked them for another 10 minutes.

I didn't want them to be overcooked and crumbly, so I took them out at the 30-minute mark.

Most of the spuds were soft inside. And although they didn't get crispy on the outside, they had some texture.

I didn't parboil or use much oil, so I only had to wash the air fryer basket when I was done.

This method would definitely cut down on cooking time and effort for a quick meal.

The stovetop is usually my go-to shortcut for roasted potatoes, so I wanted to compare it to the air-fryer method.

I started by melting butter and olive oil in a saucepan over medium heat before arranging the seasoned potatoes in a single layer and covering the pan.

After leaving them covered for 20 minutes, I flipped each piece of potato and cooked them for another 15 minutes.

Once both sides were cooked, I stirred the potatoes and fried them until they were well-browned — two more rounds of five minutes for me.

The finished potatoes were crispy outside and perfectly soft inside.

After 50 minutes of cooking, I only had one pan to clean up. But it required more effort than the air fryer.

I preheated the baking tray with my toaster oven for about 15 minutes so it would be nice and hot when I added the potatoes.

Originally, I planned to bake the potatoes for 45 minutes at 400 F — flipping every 15 minutes. But after 30 minutes, they barely looked cooked.

I bumped the temperature up to 450 F. But even after the final 15 minutes, they needed more time. I spritzed them with oil and ended up baking them for an additional 20 minutes.

I expected the potatoes to turn browner in the compact toaster oven, but the results weren't crunchy or crispy.

They were also starting to get dry inside.

Even though cleanup was easy, I'd pick the stovetop method over this one for better and quicker results.

The oven-roasted potatoes are the gold standard, hands down.

But the stovetop method was quicker and required a little less cleanup, so it's a manageable alternative when I don't have the energy.

When I'm really crunched for time, I'd probably use the air fryer because the results were pretty good and the cleanup was super quick.