Adding a little baking soda to the water when boiling potatoes is the key to achieving crispy roast potatoes with crackly, golden exteriors and fluffy, melt-in-your-mouth centres, according to recipe creator FoodByMaria. The method, which she calls her "secret weapon," has earned over 200 five-star reviews.
Roast potatoes are a popular side dish, often served as part of a Sunday roast, but achieving a crunchy exterior while keeping a light and fluffy centre can be tricky. FoodByMaria's recipe addresses this common pitfall with a simple ingredient.
The secret weapon for perfect roast potatoes
FoodByMaria said: "If you want perfectly crispy roasted potatoes that have crackly, golden exteriors with fluffy, melt-in-your-mouth centres, then look no further." She explained: "The trick that makes these potatoes perfect? A little baking soda in the boil. It sounds weird, but this secret weapon roughs up the potato surfaces so they roast into crunchy perfection every time. Believe it or not, this method took years of tinkering to nail."
She added: "Whether you're feeding a crowd or just craving the perfect potato, this is a side dish you'll bookmark and make again and again."
How to make roast potatoes crispier
For five servings, the recipe requires six medium-sized potatoes, peeled and quartered; two to three tablespoons of sea salt; one tablespoon of baking soda; three tablespoons of olive oil; three garlic cloves, pressed, grated or finely chopped; one tablespoon of butter; one teaspoon of onion powder; three tablespoons of fresh thyme, smashed to release the scent; and black pepper.
In a large saucepan of water, combine salt, bicarbonate of soda, and the potatoes, then parboil for 10 minutes. The bicarbonate of soda creates an alkaline environment that breaks down the potato's surface, producing a roughened, starchy exterior. This greater texture increases surface area, leading to "deeper browning" and "extra crispiness in the oven."
While the potatoes boil, preheat the oven and line one or two baking trays with greaseproof paper. Once cooked, drain the potatoes and transfer to a large bowl, tossing with seasonings including salt, pepper, onion powder, oil, garlic, and butter. Arrange the potatoes on the tray with space between each, cut-side down, and roast for 50 minutes. At the 30-minute mark, turn the potatoes, scatter the thyme evenly, and return to the oven for the remaining 20 minutes until golden brown.
