Few side dishes are as universally adored as a tray of perfectly crispy roast potatoes. Golden brown with a satisfying crunch on the outside and a fluffy, tender interior, they’re the highlight of Sunday roasts, holiday spreads, and comfort food dinners across the world.
But nailing that just-right texture at home can be a challenge, with soggy skins or uneven browning often getting in the way of spud perfection. Now, one food blogger’s simple tip is gaining attention for its ability to consistently deliver roast potatoes that are crispy, golden, and worthy of any dinner table, and it involves a surprising yet common ingredient.
According to Food by Maria, the secret to elevating your roasties isn’t expensive oil or a rare variety of potato. Instead, it’s all about how you prepare them.
“Do not skip the step of boiling your potatoes with baking soda,” she advises. “Baking soda will help your potatoes get crispy in the oven. This is the trick!”
So, what exactly does baking soda do? The science behind the hack is simple but effective.
Adding about half a teaspoon of baking soda to your boiling water raises the alkalinity, which helps break down the surface of the potatoes more quickly.
This creates a rougher, starchy exterior — the ideal texture for crisping up when roasted in hot oil.
To try it at home, start by peeling and chopping your potatoes into even chunks. Boil them in water with a pinch of baking soda for several minutes, just until they’re tender.
Once drained, give them a gentle shake in the pot to roughen up the edges. Then toss the potatoes with your oil of choice – goose fat, olive oil, or vegetable oil all work – along with salt and any herbs or seasonings you like.
Roast in a hot oven (around 220C), flipping once, until they’re deep golden and irresistibly crispy.
What you’ll end up with is a tray of roast potatoes that are crunchy on the outside, soft on the inside, and sure to steal the spotlight at any meal, all thanks to one humble kitchen staple.