Spread the potatoes out in a single layer.
If they’re packed tightly together, they can trap steam and end up softer.
Give each piece a little space whenever possible.
If you’re cooking a large amount, using two trays can actually give you better results than cramming everything onto one.
Add your seasoning strategically
Toss the dried potatoes with a little oil and your preferred seasonings.
Salt, black pepper, garlic powder, paprika, or dried herbs can all work depending on the recipe.
If you’re using an air fryer, follow your appliance’s recommended temperature and cooking instructions.
For oven roasting, make sure the oven and tray are properly preheated if your recipe calls for it.
The finishing trick
Don’t immediately pile the potatoes into a deep bowl when they’re finished.
Spread them out for a few minutes instead.
When hot, crispy potatoes are trapped under one another, steam can soften the exterior you’ve worked to crisp up.
The formula is simple:
Cut → soak → dry thoroughly → don’t overcrowd → cook → let them breathe.
You don’t need a complicated ingredient list to make better potatoes.
Sometimes the biggest improvement comes from what you do before the potatoes ever touch the heat.
