Everyone adores a crispy roast potato, yet achieving that perfectly golden and crunchy result can prove challenging. There are countless methods and techniques that home cooks can employ to accomplish crispy edges and fluffy centres on a roastie, and the process begins well before they reach the oven.
Food content creator Emma, widely recognised as Ems Foodie Fix on TikTok, recently revealed some closely guarded tips for producing the crispiest roast potatoes imaginable. Emma disclosed that she acquired everything she needed to know about crafting the perfect roast potatoes from a pub chef.
In a TikTok video posted earlier this month, she said: "A pub chef taught me four secrets to make extra crispy roast potatoes. Listen to that crunch."
Add Bicarbonate of Soda to the Saucepan
You can give the potatoes a helping hand right from the outset. When parboiling the potatoes, introduce bicarbonate of soda into the saucepan. This identical technique is also used by American chef and food writer J. Kenji Lopez-Alt, reports the Mirror. Kenji's recipe involves adding half a teaspoon of baking soda to approximately two litres of water, sufficient to cook around three pounds (450g) of cubed potatoes. The potatoes are subsequently par-boiled in the baking soda water.
The Science Behind It
As baking soda is alkaline, incorporating it into the water creates an alkaline environment that breaks down the potato's outer layers, releasing starches and producing a starchy coating that crisps magnificently during roasting. After the potatoes are parboiled, pour away the water and give them a thorough shake in the colander. The bicarbonate of soda will aid the edges of the potatoes in breaking down more readily, creating them rough and craggy. These rough edges will become wonderfully crispy during roasting.
Roasting and Seasoning Tips
While roasting the potatoes in the oven, Emma suggested rotating them no fewer than four times. Rotating will ensure the potatoes are thoroughly coated in the selected fat and assist the skin in achieving a golden brown colour. Emma's final suggestion concerns the seasoning. Simply combine salt and fresh rosemary to enhance the flavour of the spuds. Nevertheless, the seasoning ought to be applied once the potatoes are roasted. Emma explained: "We want flavour, not tiny burnt twigs."
Viewer Reactions
Emma's video has attracted over an impressive 80,200 views, garnering 5,617 likes and 14 comments. Emily responded: "So good." JP-ZoSo proposed: "They look fab! I usually add semolina powder to the parboiled spuds, then oven fry them in a shallow tray of Olive oil." Zargaloz commented, "These look absolutely amazing," while another agreed, "Cor, you've made me hungry now they look perfect." Nicole said: "The most perfect potatoes."
Chef's Tips for the Crispiest Roast Potatoes
- Add bicarbonate of soda to the water before boiling.
- Give the potatoes a good shake (or chuff) after parboiling.
- Turn the potatoes at least four times in the oven.
- Season with salt and rosemary.
