The Secret to Perfectly Crispy Roast Potatoes
If you've ever struggled to achieve that golden, crispy perfection with your roast potatoes, a simple chef's trick could be the answer. According to culinary experts, the key lies in an often-overlooked step before they even hit the oven.
The Science Behind the Crisp
The method involves parboiling the potatoes with an unusual addition – baking soda. This alkaline ingredient helps break down the potato's surface, creating a rougher texture that crisps up beautifully during roasting.
Step-by-Step Guide to Perfect Roasties
- Peel and cut potatoes into even-sized pieces
- Parboil in water with a teaspoon of baking soda for about 5 minutes
- Drain and shake the potatoes to rough up the edges
- Toss in hot oil (goose fat works particularly well)
- Roast at 200°C (180°C fan) for 45-60 minutes until golden
Why This Method Works
The baking soda alters the pH of the potato surface, allowing for better browning through the Maillard reaction. The rough edges created during shaking provide more surface area for that all-important crispiness.
Food scientists explain that this technique mimics professional kitchen methods, where achieving the perfect texture is as important as flavour. The result? Potatoes with a crunchy exterior and fluffy interior that will impress even the most discerning dinner guests.
