Chef's Secret: Baking Soda Makes Roast Potatoes 'Addictively' Crispy

Chef's Baking Soda Hack Promises 'Addictive' Crispy Roast Potatoes

A culinary expert has unveiled a remarkably straightforward technique for achieving flawlessly crispy and irresistibly addictive roast potatoes. The secret lies in incorporating just one additional ingredient during the initial boiling stage of your spuds.

The Ultimate Secret for Perfect Roast Potatoes

If you are planning a traditional roast dinner this Easter, this professional guidance could transform your culinary results. Roast potatoes are widely regarded as the highlight of any roast meal, celebrated for their crunchy exterior and soft, fluffy interior when executed correctly. However, mastering that ideal texture often proves challenging for home cooks, despite the abundance of available tips and tricks.

Now, a chef based in the United States, known as Sivan, may have disclosed the ultimate secret for creating the crispiest and most addictive roast potatoes you will ever prepare. The method involves a simple addition to the boiling water.

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Why Baking Soda Works Wonders

Most enthusiasts understand that parboiling potatoes is essential to soften them before roasting with ample oil to achieve that desirable crispy crust. Sivan recommends enhancing this process by adding a teaspoon of baking soda to the water while boiling your potatoes.

In an instructional Instagram video, the chef asserted, "If your potatoes aren't crispy like this, you're doing it wrong." Although Sivan's recipe specifically focused on garlic potato wedges, the roasting technique mirrors that used for traditional roast dinners, making it easily adaptable.

The chef explained the science behind the hack: "Boil them in water with salt and a little baking soda. Why baking soda? It breaks down the surface of the potatoes, creating that starchy coating that crisps up like crazy in the oven."

Step-by-Step Method for Crispy Perfection

Sivan begins by peeling potatoes and slicing them into wedges, then reveals her secret ingredient. After boiling the potatoes for approximately eight minutes—or until a knife slides through easily—she drains them and shakes vigorously in a colander to roughen the edges, which is crucial for achieving maximum crunch.

Once seasoned, the wedges are arranged on a baking tray and roasted for forty minutes, or until they become golden, crispy, and unreal. In her caption, Sivan enthusiastically described the results: "These are hands down the crispiest, most addictive garlic potatoes you'll ever make. Golden and crunchy on the outside, soft and fluffy on the inside. The kind you cannot stop eating straight off the tray."

Complete Recipe for Garlic Potato Wedges

Ingredients:

• 8 Yukon gold potatoes (Maris Piper may be easier to find in the UK), peeled and cut into wedges
• 1 teaspoon baking soda
• 1 tablespoon salt (for the water)
• 1 tablespoon paprika
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon garlic powder
• ½ cup olive oil
• 3 tablespoons potato starch

Method:

1. Preheat your oven to 200°C (gas mark 6).
2. Peel, wash, and cut your potatoes into wedges.
3. Add potatoes to a large pot. Cover with water, then add baking soda and salt.
4. Bring to a boil and cook for around 8 minutes until a knife slides easily into the potatoes.
5. Drain and shake potatoes to rough up the edges.
6. Add paprika, salt, black pepper, garlic powder, olive oil, and potato starch, and toss until fully coated.
7. Transfer onto a baking tray and spread in a single layer.
8. Roast in the oven for around 40 minutes, turning halfway through.
9. Serve with your favourite dipping sauces or as part of a roast dinner.