Crispy (Not Soggy) Oven Roasted Potatoes (Even in Large Quantities)

We love oven roasted potatoes. However, cooking for a large family, we do such a large amount that they often are a bit soggy instead of crisp.

I did a lot of research & discovered some tricks to make even large batches crispy – yay! (It does take a bit longer & makes more dishes, but our family feels it’s worth it if we have the time.) 😊

Step 1: Soak the potatoes for at least 30 minutes, or even overnight (this helps to get rid of a lot of the starches – you will notice the water gets cloudy).

Step 2: Rinse the potatoes well & cook them (starting with cold water!) for about 10 minutes. You don’t want them fully cooked & mushy.

Step 3: Drain & rinse the potatoes again & allow them to dry out a bit.

Step 4: Toss the potatoes with olive oil & salt and lay out on cookie sheets. It is important to have some space between the potatoes & not have them be too crowded. These trays are pretty much at the upper limit. Less on a tray will yield crispier potatoes, but we only have 3 racks in our oven…🤣

Step 5: Bake at 500 degrees for 10-20 minutes, stirring & checking on them every 5 minutes, until they are golden brown & cooked through.

*Note 1: You can par cook the potatoes before cutting them if that’s your preference, it works both ways.

*Note 2: You can add more seasonings such as garlic, onion, paprika, parsley, etc.

*Note 3: It is important to dice the potatoes evenly so that they cook evenly.