Many Britons believe they have mastered the art of roast potatoes, but one food expert insists a single ingredient can elevate them to perfection. Maria Koutsogiannis, author of the blog Food by Maria, shared her technique in a post last year, highlighting the importance of achieving a crispy exterior.
Koutsogiannis recommends using baby or russet potatoes and parboiling them for 10 minutes with salt and baking soda before roasting. She explains that baking soda makes the water alkaline, breaking down the potato surface to enhance crispiness. The recommended ratio is one tablespoon of baking soda for 2 to 2.5 pounds (about 0.9 to 1.1 kilograms) of potatoes, serving five people.
Other chefs have their own methods. Gordon Ramsay, for instance, uses semolina flour. His recipe suggests adding two tablespoons of semolina to 1.2 kilograms of floury potatoes after simmering for six minutes, then draining and shaking them in a colander before roasting.
