Wedges and chips won't crisp up
Also searched as: soggy roast potatoes, soft wedges, limp fries, crispier wedges, soggy chips
In short: The surface does not get dry enough to harden. Usually too much water or steam is involved.
Like an overloaded clothes horse: everything is warm, but nothing gets dry.
With space, the steam can escape. The surfaces dry and turn crisp.
What happened in your kitchen?
Were the wedges close together or on top of each other on the tray?
All causes, by frequency
- Tray too full
If the pieces lie close together, the steam cannot escape. It keeps the surfaces at 100 °C.
Next time: Leave space between the pieces · Better to use two trays
- Too wet going into the oven
Water on the surface has to evaporate first. By then half the baking time is over.
Next time: Dry very thoroughly after soaking · Let them sit in the air briefly
- Starch film on the cut surface
Loose starch and sugar from cutting turn sticky and brown too early. The wedges go dark but not firm.
Next time: Soak in cold water for 30 minutes · Rinse until the water stays clear
- Oven not hot enough
In a lukewarm oven the water evaporates slowly, and the pieces cook soft before the surface dries.
Next time: Preheat the oven and tray to 220 °C · Put them in only once it is really hot
- Went soft after baking
Stacked or covered, steam from the inside condenses on the crust.
Next time: Put them on a rack · Do not cover; serve straight away
- Potatoes USA: Why soak potatoes in cold water before cooking?
- Fine Dining Lovers: The science of French fries
- Harold McGee: On Food and Cooking (2004), Kapitel Kartoffeln, Stärke, Frittieren