How to get the crispiest roasted potatoes ever:
PreparationArrange potatoes, cut side down, on a large rimmed baking sheet, spacing evenly. Pour in 1 1/2 to 2 cups water—enough to cover the surface in a thin layer but not so much that it spills the second you move the sheet.
Bake until a fork or a skewer slides easily through the potatoes, 25 to 30 minutes. The foil will be puffed; pierce it with the fork or skewer and poke around for a couple of potatoes to test. Remove foil. Drizzle olive oil over potatoes. Season generously with kosher salt and freshly ground pepper. Let potatoes cool to the point that you can handle them, then toss to coat.
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