The Crispy Potato Trick That Starts With Cold Water
If your homemade potatoes always come out soft instead of golden and crispy, the problem may not be your oven or air fryer.
It could be what you do before they even start cooking.
One simple preparation step can remove excess starch from the surface of potatoes and help them develop a better texture.
Start by cutting them evenly
Whether you’re making potato wedges, fries, or roasted potatoes, try to cut the pieces into similar sizes.
If some pieces are tiny and others are thick, they’ll cook at different speeds.
You’ll end up with some pieces that are already dark while the larger ones are still soft inside.
Give them a cold-water soak
Place the cut potatoes in a bowl of cold water.
Let them sit for around 20–30 minutes.
The water helps remove some of the surface starch.
You’ll often notice the water becoming cloudy.
That’s exactly what you’re looking for.
Don’t skip the drying step
This is where many people go wrong.
After soaking, drain the potatoes and dry them very thoroughly with a clean kitchen towel or paper towels.
Wet potatoes don’t roast or fry as effectively because the surface moisture has to evaporate first.
The drier the surface, the better chance you have of getting that crisp exterior.
Don’t overcrowd the pan
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