I'm in the middle of roasting some sirloin in foil packets. It's surrounded by carrots and quartered red potatoes, and I'm roasting it for an hour at 400F, turned down to 350F after the first 30min.
When I took it out to check on it at the 30 minute mark, the potatoes seemed very dry to me. I feel like roasted potatoes I've had made by others are usually at least a tiny bit moist.
Am I insane? Should potatoes be bone dry when oven-roasted?