Forget soggy, disappointing spuds. The quest for the ultimate roast potato, with its signature glass-like crispiness and fluffy interior, may have just found its holy grail. And it's hiding in plain sight in your kitchen cupboard.
While the classic method of parboiling and roughing up the edges is a solid foundation, a growing number of culinary experts are advocating for a game-changing addition to the water: a pinch of baking soda.
The Science Behind the Crisp
This isn't just another kitchen myth. The method has a solid scientific basis. Adding a small amount of bicarbonate of soda to the water you parboil your potatoes in fundamentally changes their chemistry.
The alkaline environment created by the baking soda breaks down the surfaces of the potatoes more effectively than plain water. This process releases more of the potato's natural starches, creating a rougher, more paste-like exterior once drained. This starchy paste is the secret weapon, transforming into an incredibly crisp and glass-like crust during the roasting process.
How to Achieve Perfection
Ready to revolutionise your roasties? Follow this simple guide:
- Choose the right potato: Floury varieties like Maris Piper or King Edward are essential for that fluffy interior.
- Parboil with a twist: Add your chopped potatoes to a pan of cold, salted water. Then, add half a teaspoon of bicarbonate of soda for every kilogram of potatoes.
- Boil until tender: Cook for about 10-15 minutes until the edges are soft but the centre is still firm. You should be able to pierce them with a knife.
- Shake them up: This is the crucial step. Drain the potatoes and return them to the hot pan. Shake the pan vigorously to 'fluff' up the edges, coating them in the starchy paste.
- Roast to golden perfection: Transfer the potatoes to a preheated tray of hot oil or goose fat, ensuring they are well coated. Roast in a hot oven (around 200°C/180°C Fan/Gas 6) for 45-55 minutes, turning occasionally, until deep golden brown and irresistibly crispy.
A Word of Caution
While effective, a little baking soda goes a very long way. Using too much can impart a slight, soapy aftertaste, so stick to the recommended half-teaspoon. The goal is to alter the pH balance, not to make the potatoes taste alkaline.
This simple, scientific trick is the secret behind the roast potatoes served in many professional kitchens. It requires no special equipment and turns a classic British staple into an absolute showstopper. Your Sunday dinners will never be the same again.
