A food expert has revealed a remarkably simple kitchen hack that promises to banish limp, disappointing roast potatoes for good. The secret to achieving that coveted, golden crispiness lies not in the roasting, but in an unexpected addition to the boiling water.
The Secret Ingredient for the Perfect Crunch
Maria Koutsogiannis, the culinary mind behind Food by Maria, has shared that the key is a teaspoon of bicarbonate of soda. This common baking ingredient, added during the parboiling stage, is the game-changer millions of Brits have been missing for their Sunday roasts and Christmas feasts.
"It has taken me years to try and figure this out, and I finally found the trick to nailing that perfect potato consistency," Maria explained. "My secret weapon for nailing that consistency? Boiling and baking soda."
The Science Behind the Crisp
So, how does it work? Bicarbonate of soda possesses a mildly alkaline quality. When added to the boiling water, it raises the pH level, which in turn breaks down the starches on the exterior of the potato. This chemical reaction creates a rougher surface with more microscopic edges.
This textured surface provides extra space for oil to cling to during the roasting process. The result, as reported by the Express, is a roast potato that emerges from the oven with a wonderfully crisp and crunchy outside, boasting a beautiful golden-brown colour.
How to Make Your Perfect Roast Potatoes
Follow this method to elevate your spuds from ordinary to extraordinary.
Ingredients:
- Six medium russet potatoes
- One tablespoon of baking soda
- Three tablespoons of olive oil
- Three garlic cloves, grated
- One tablespoon of butter
- One tablespoon of onion granules
- Three tablespoons of thyme
- Salt and pepper
Method:
Begin by filling a large pot with water and adding one tablespoon of bicarbonate of soda. Add approximately one tablespoon of salt per litre of water. Place the pot on high heat and bring it to a rolling boil.
Add your potatoes and parboil them for 10 minutes. While they are boiling, preheat your oven to 220°C and line two baking trays with parchment paper. Using two trays ensures each potato has enough space and does not overlap, which is crucial for even crisping.
After 10 minutes, drain the potatoes and transfer them to a large bowl. Immediately add the onion granules, grated garlic, olive oil, and butter. Season lightly with salt and pepper.
Gently mix everything together until the potatoes are evenly coated. Arrange them on your prepared trays, positioning them cut-side down. This creates a larger surface area for crisping.
Bake for 30 minutes, then carefully turn the potatoes over and sprinkle with fresh thyme. Return them to the oven for a final 20 minutes of baking. When they emerge, you will be greeted with the crispiest, most flavourful homemade roast potatoes you have ever made.
This old-fashioned but incredibly effective trick can completely transform your roast potatoes, whether you're preparing a simple weeknight dinner or the centrepiece of your Christmas feast.
