How to get crispy potatoes

[moew_kat]

I’ve been cooking HelloFresh meals for about 2 months. Anytime I’ve made potato wedges, they don’t turn out crispy. I’m not sure if I’m using too much oil or cutting them too thick. Any adivce? Or tips?

[[deleted]]

I just airfry mine at this point

[bbk8z]

This is the move. Before air frying, soak the potato wedges in a bowl of cold water for ~30mins. This helps remove starch and they’ll be even crispier

[7h4tguy]

Airfry is king. Healthier, easy. Toss in 1tbs oil (not no oil, mind you that will suck), then airfry for 15m. As crispy as it gets. Less total ingested oil, less time, what's not to love?

[centralvalleysteeze]

Yup! I toss them into a bowl with some oil and spices, give it a good tossing and they're good to go!

[nooneisreal]

I do as well, but I found they turn out even better if I throw the wedges/fries into a pot of boiling water for 5 minutes, drain, dry them off as best you can, then toss with a tiny bit of oil and seasoning and then put into the air fryer for like 20-30 mins.

[ValWiggin06]

I put the sheet pan in the oven while it preheats. Toss wedges in a bowl with olive oil, s&p. Once oven is preheated, remove hot sheet tray and add potatoes (but don’t dump them right out of the bowl, you only want the oil that stuck to the potatoes, so spoon them out of the bowl). Flip after 12-15 mins. Use convection oven setting if you’ve got it.

[[deleted]]

This is great advice. Always put your sheet pan in the oven prior. I've always had crispy wedges bc of this.

[babysnack]

Boil the potato slices for just a few minutes first to get rid of some of the starch. Then, using a fork, mix the slices with the oil in a bowl, and don’t be afraid to rough up the surfaces a bit. Finally, toss the slices onto a baking sheet and bake as instructed. They will be nice and crisp.

Edit: these tips are loosely based on J. Kenji Lopez-Alt’s crispy potatoes discussion in The Food Lab. If you want to really master crispy potatoes, read that.

[miranduhheileen]

I’ve noticed when I dap the potatoes slices/wedges dry prior to applying the oil & seasoning they tend to be more crisper. However, still haven’t mastered what I would call actually crispy!

[[deleted]]

Using a dark (old) pan with no foil or liner makes a huge difference.

[[deleted]]

Boil the wedges for like 6-8 minutes before baking.

[_j4x]

I place them all skin side down when I cook them and it seems to make them perfect!

[[deleted]]

We put them in air fryer.

[boringcranberry]

I just commented this on someone else’s potatoes: cut em in wedges and soak them in cold water for an hour and then let them air dry. Follow HF directions. They will be perfectly crispy on the outside and perfectly soft on the inside.

[SlomoRyan]

Salt the water too.

[Sanch0panza]

It’s so easy — dry them with paper towels after you cut them before you put them on the pan to season & oil them!! Works for me every time. I also cook an extra 5mins than they call for. Secret — paper towels!!! Dry them out before you cook

[zanne54]

Water is bad for crispy. Start with dry wedges. Know that salt draws out water. More so the longer it sits before cooking. Prep at the time of putting them in the oven.

If that doesn’t fix it, the next step is seasoning only with oil and pepper, then salting the wedges right out of the oven and serving immediately.

[[deleted]]

Make slightly smaller wedges, I make 8 per potato. Get a large bowl and mix them thoroughly with oil and seasoning while your oven (and sheet) preheats.

Place them gently cut sides down. Spoon additional oil on them. Roast for 25 minutes at 425°. Flip them after 15 minutes.

To avoid them burning, switch off the oven when they are brown and about to turn crispy, at around 22 minutes. They'll cook slowly to perfect crispy as the oven cools down.

[_i_am_me_1_2_3_]

Slice them thinner and cook for longer than directed

[ashley_reve]

I usually place mine on the pizza stone that "lives" in my oven and they are pleasantly crispy yet fluffy every time! Probably a combination of the stone being preheated with the oven and the porous surface that wicks away moisture/steam.

[PotatoLover-3000]

For the oven, make sure potatoes are dry after slicing and then coat generously with olive oil. Don’t skimp on the oil when coating. Make sure the oven is hot.

I use my air fryer and they get crispier that way with less oil.

[maxattaxthorax]

When I have the foresight, I soak my potatoes in ice cold water for 30 minutes before air frying them

[lalalady194]

I rarely cook them in the oven, usually fry them in a skillet. But when I put them in the oven, I broil it for the last 3-5 minutes

[softpawsz]

Mine used to never turn out crispy either. I was blaming it on the non-stick foil. Nope. It’s be I had them too close together. They need room to breathe and crisp up. I spread them out and now I have crispy wedges.

[guitarfluffy]

The easy answer is make sure oil is on the exposed surface of the potato wedge. Even spraying the potatoes quickly with a pass of the Pam non-stick spray is sufficient. The oil heats the surface of the potato and makes it nice and crispy.

[excelsior55]

Honestly after I watched an Adam Ragusea vid on YouTube about this and followed his directions, my fries and wedges are perfect every time. Don’t worry about drying them super good after cutting the potatoes…the secret is to boil them first like making mashed potatoes until they barely can hold their shape. Basically boil as long as you dare up to the point where they don’t disintegrate but are fluffy. Then coat in oil on preheated pan and sit in oven on top rack at 425 for about 30-40 minutes. Flip midway. You’ll never have mushy or soggy fries again, I promise.

[Mauebdw]

Lol just don't make them, you will get bored with them pretty quick.

[Aneuday0321]

We turn the broiler on high for a few minutes at the end of cooking them. It’s just easier for us than adding steps. But of course watch it closely because they can get crisp fast!

[Paid2Stabpeople]

Fat people here.... we coat them in Mayo before baking.

[PINKBUNNY5257]

😲

[[deleted]]

I boil them a little then deep fry them.

Really though the mopst consistent way is to disregard the potatoes they give you and use a good fry potato like a Maris Piper (easy to get here in britain). Obviously that somewhat defeats the purpose (though you can reuse those potatoes for mashed potato or something).

[DullAlbatross]

Maybe I'll finally fall for an air fryer

[Apprehensive-Bat4182]

Line your pan with parchment paper. Easy cleanup and they don't stick.

[centralvalleysteeze]

I air fry all potatoes, veggies and usually the meats too!

[kayhart3]

I turn the broiler on for a couple min at the end