Roasted potatoes can become soggy if the water content in the potato isn’t fully cooked off. Different potatoes have different water content percentages. Reds, yellows, and whites tend to have a higher water percentage than russets. That’s why russets are routinely used for fries. They get crispy and stay crispy once the water cooks out. That doesn’t mean reds and yellows won’t get crispy, you just need to treat them differently, like cooking them a little longer and at a higher temperature. Also, be mindful of the oil. Potatoes can react like sponges, too much oil can make your potatoes appear to be soggy. Try placing oil in a spray bottle or using an aerosol to apply the oil to the potatoes. Lastly, ensure that the potatoes are nice and dry before you add the oil. Excess moisture will increase the cooking time of the potatoes and may result in soggy spuds.
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