Chef tip to crispy potatoes!

Rinsing your potatoes thoroughly until the water runs clear is a crucial first step that helps remove excess starch, which can otherwise cause your potatoes to become gummy rather than crispy when cooked. After rinsing, make sure to pat the potatoes completely dry. Moisture on the surface can create steam during cooking, preventing that coveted crispiness from forming. Seasoning is your chance to add flavor and personality to your potatoes—whether you prefer classic salt and pepper, fresh herbs, garlic powder, or a spice blend. Many chefs recommend tossing the dry, rinsed potatoes in a little oil with your choice of seasonings to ensure even coating and promote browning. When baking or roasting, spread your potatoes out on the baking sheet in a single layer with ample space between each piece. Crowding can trap steam and reduce crispness. For best results, bake at a high temperature, around 400-450°F (200-230°C), until golden brown and crispy. Remember to flip the potatoes halfway through cooking for even texture. Whether you’re cooking sweet potatoes or traditional potatoes, these steps combined—rinsing, drying, seasoning, and correctly roasting—will give you delightfully crunchy edges with soft, fluffy interiors. Experiment with different seasoning blends and cooking times to find your perfect crispy potato recipe.