Hey all, quick question. My oven roasted red potatoes always come out dry. My wife and I use essentially the same recipe and method (cube, then toss with EVOO and spices, throw in oven @400). Her potatoes always come out nice and "wet and plump" for lack of a better term but mine always seem dry and deflated. Hers has that nice shine to them, while mine don't. Is there a way to guarantee moist roasted potatoes?
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