A little baking soda added to the boiling water is the key to achieving perfectly crispy roast potatoes with fluffy, melt-in-your-mouth centres, according to recipe creator FoodByMaria.
The trick, which FoodByMaria calls her "secret weapon," roughens the potato surfaces so they roast into crunchy perfection. The recipe has earned more than 200 five-star reviews.
The science behind the crisp
Adding bicarbonate of soda to the boiling water makes it alkaline, which helps break down the surface of the potato. This produces a roughened, starchy exterior with plenty of texture. More texture means more surface area, which results in "deeper browning" and "extra crispiness in the oven."
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."
How to make the perfect roast potatoes
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. While the potatoes cook, preheat the oven and line one or two baking trays with greaseproof paper.
Once ready, drain the potatoes and transfer them to a large bowl. Add seasonings such as salt and pepper, onion powder, oil, garlic and butter, then toss everything together. Arrange the potatoes on the baking tray, ensuring enough space between each one, and place them cut-side down before roasting for 50 minutes.
At the 30-minute mark, remove the potatoes to turn them over and scatter the thyme evenly across them, then return them to the oven for the remaining 20 minutes until golden brown.
