Roast potatoes will be crispier and fluffier if you cook them with simple item
Using this one ingredient makes roast potatoes turn out crispy, golden-brown, and perfectly tender in the middle. Potatoes are incredibly versatile; they can be transformed into chips, mashed, boiled, or baked whole. Yet, roasting remains arguably the most beloved method of preparing them.
“If you want perfectly crispy roasted potatoes that have crackly, golden exteriors with fluffy, melt-in-your-mouth centres, then look no further.”
Golden and crispy on the outside while delightfully fluffy within, roast potatoes are a straightforward side dish that complements virtually any meal, though most notably as part of a traditional Sunday roast. When it comes to roasting potatoes, achieving that satisfying crunch on the outside while maintaining a light, fluffy interior is something many home cooks struggle with.
However, recipe creator FoodByMaria has devised the ultimate recipe, swearing by a single ingredient that serves as her "secret weapon" for the crispiest potatoes you will want to "make again and again". She explained: "If you want perfectly crispy roasted potatoes that have crackly, golden exteriors with fluffy, melt-in-your-mouth centres, then look no further. "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.
Believe it or not, this method took years of tinkering to nail." Having garnered over 200 five-star reviews, this recipe is testament to its consistently impressive results.
Maria 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 (five servings)
- 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
- Black pepper
Method
Place your potatoes in a large pan of water along with the salt and baking soda, then parboil for 10 minutes. Don't skip this crucial step, as it's essential for achieving the ideal texture.
The baking soda is the "true game-changer" in this recipe. Introducing baking soda to the boiling water renders it alkaline, which works to break down the outer layer of the potato. This results in a roughened, starchy surface with plenty of texture.
Greater texture means increased surface area, leading to "deeper browning" and "extra crispiness in the oven". While your potatoes are on the hob, preheat your oven and prepare one to two baking trays with parchment paper.
Once the potatoes are cooked through, drain them and transfer to a large mixing bowl, where you'll combine your chosen seasonings, including salt and pepper, onion powder, oil, garlic, and butter. Thoroughly mix everything together, then arrange the potatoes on a baking tray, ensuring each one has adequate space around it and is positioned cut-side down, before roasting in the oven for 50 minutes.
At the 30-minute mark, take the potatoes out to turn them over and scatter the thyme evenly across them, before returning them to the oven for the remaining 20 minutes until they achieve a perfect golden-brown finish.
