Few things in life are as universally loved as the perfect crispy roast potato. Golden and crunchy on the outside, fluffy and tender on the inside, they’re the crown jewel of Sunday roasts, holiday dinners, and comfort food classics around the world.
But achieving that ideal crunch at home isn’t always as easy as it looks. Too often, roast potatoes come out soft, soggy, or unevenly browned, leaving cooks frustrated and guests underwhelmed. That’s why one food blogger’s clever kitchen hack is turning heads online, promising to elevate humble spuds to crispy perfection with just one surprising ingredient.
Food by Maria says the secret lies not in fancy oil or expensive potato varieties but in a humble pantry staple.
She advised: “Do not skip the step of boiling your potatoes with baking soda. Baking soda will help your potatoes get crispy in the oven. This is the trick!”
While it may sound unusual, there’s real science behind the method.
Adding a small amount of baking soda (around half a teaspoon) to the water when parboiling potatoes changes the pH level, breaking down the surface starches more quickly.
This creates a rough, fluffy texture on the outside, ideal for soaking up oil and crisping to perfection once roasted.
The result is a beautifully soft interior with a shatteringly crisp shell.
This technique pairs well with any classic roast potato recipe.
Simply peel and chop your potatoes, then boil them briefly in water with a dash of baking soda.
After draining and giving them a gentle shake to roughen the edges, coat them with oil, salt, and herbs before roasting at high heat until golden brown.
With just that, you’ll have delicious and crispy potatoes to serve with your next roast.