Adding a little baking soda to the water when parboiling potatoes is the key to achieving extra crispy, golden-brown roast potatoes with fluffy centres, according to recipe creator FoodByMaria.
The method, which the creator describes as a "secret weapon," works by making the boiling water alkaline, which breaks down the outer layer of the potato. This creates a roughened, starchy surface with more texture, increasing the surface area and leading to "deeper browning" and "extra crispiness in the oven."
Why baking soda works
FoodByMaria explained: "If you want perfectly crispy roasted potatoes that have crackly, golden exteriors with fluffy, melt-in-your-mouth centres, then look no further.
"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."
The recipe has garnered over 200 five-star reviews, testament to its consistently impressive results.
How to make the 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.
Place the potatoes in a large pan of water with the salt and baking soda, then parboil for 10 minutes. This step is essential for achieving the ideal texture.
While the potatoes are on the hob, preheat the oven and prepare one to two baking trays with parchment paper. Once the potatoes are cooked through, drain them and transfer to a large mixing bowl, where you'll combine the seasonings, including salt and pepper, onion powder, oil, garlic, and butter.
Roasting for the perfect finish
Mix everything together thoroughly, then arrange the potatoes on a baking tray, ensuring each one has adequate space around it and is positioned cut-side down, before roasting in the oven for 50 minutes.
At the 30-minute mark, take the potatoes out to turn them over and scatter the thyme evenly across them, then return them to the oven for the remaining 20 minutes until they achieve a perfect golden-brown finish.
