Adding a little baking soda to the water when boiling potatoes makes roast potatoes crunchier and tastier, according to recipe creator FoodByMaria, who calls the ingredient her "secret weapon" for the crispiest roasties.
The method, which she says took "years of tinkering to nail," has more than 200 five-star reviews. Maria said: "If you want perfectly crispy roasted potatoes that have crackly, golden exteriors with fluffy, melt-in-your-mouth centres, then look no further."
Why baking soda works
Maria explained: "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."
By making the boiling water alkaline, the baking soda breaks down the outer layer of the potato. That creates a rougher, starchier surface with more texture, which means more surface area for "deeper browning" and "extra crispiness in the oven."
She added: "Whether you're feeding a crowd or just craving the perfect potato, this is a side dish you'll bookmark and make again and again."
Ingredients and method
The recipe serves five and 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.
Start by placing the potatoes in a large pan of water with the salt and baking soda, then parboil for 10 minutes. While they cook, preheat the oven and line one or two baking trays with parchment paper. Once the potatoes are cooked, drain them and transfer to a large mixing bowl, then toss with salt, pepper, onion powder, oil, garlic and butter.
Stir everything well, arrange the potatoes on the tray with space around each one, and place them cut-side down. Roast for 50 minutes. At the 30-minute mark, turn the potatoes over, scatter the thyme evenly across them, and return them to the oven for the remaining 20 minutes until golden brown.
