Roast potatoes are a beloved side dish that many people look forward to eating with their Sunday roast, but they can easily come out of the oven greasy instead of crisp and golden. What most people do not realise is that the key to getting them crispy actually starts with how you boil them, and it is not as simple as just putting them in a pot with water.
Maria Koutsogiannis, the founder of Food by Maria, has revealed that the key to getting perfectly crunchy roasties is to add a teaspoon of baking soda to the boiling water as well. She said: “It has taken me years to try and figure this out, and I finally found the trick to nailing that perfect potato consistency. My secret weapon for nailing that consistency? Boiling and baking soda.”
Baking soda is mildly alkaline and raises the pH of the boiling water, which helps break down the starches on the outer layer of the potato.
This creates a rougher texture with more edges, so there is a larger surface area for the oil to cling to during roasting.
The roast potatoes will then brown beautifully in the oven so you are left with a crackly and crispy skin on the outside.
Adding baking soda to your potatoes is an old-fashioned but highly effective technique that can elevate your roasties, whether you are making them for a dinner or planning your Christmas feast already.
Method:
To begin, fill a large pot with water, then add one tablespoon of baking soda. You will also need to add salt, but how much you need depends on the size of your pot, but roughly you need one tablespoon per litre of water.
Place the pot on a high heat until the potato is boiling, then add the potatoes and parboil them for 10 minutes. While the potatoes are boiling, preheat the oven to 220C and line two trays with baking paper.
Once the time is up, remove the potatoes from the pot and place in a large bowl. Then, add the onion granules, grated garlic, oil, butter, and then season with a little salt and pepper.
Mix everything together gently until the roast potatoes are coated, then place on the prepare tray. It is best to use two trays to make sure each potato is spaced out and none are overlapping.
Place the potatoes cut-side down on the tray, and then put in the oven to cook for 30 minutes. When the time is up, flip the potatoes over and season with thyme.
Cook the potatoes for another 20 minutes, and once they come out the oven they should be a lot crispier and tastier than any other home cooked roast potatoes you have made before.