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If you're going to remove the potatoes from the pan, you need to be careful about how you store them. If they're just thrown into a bowl and left there, they'll sit there and steam, possibly softening the crust that you worked to develop. You can avoid this by spreading them out on a baking sheet, or a wire rack, but you instead have the problem of them ...


If u wanna roast the potatoes..... I will roast potatoes for 20 minutes on 375, then sweat onions and peppers, add to top of potatoes, and continue roasting for 15-20 minutes. This allows the flavors of the onions to enter the potatoes without making the potatoes soggy, or giving them a "boiled" taste. That's what u want to avoid....the "boiled" taste.

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