Crispy Roast Potatoes
Golden, glass-crisp roast potatoes with fluffy centres, tossed in butter and parmesan using the baking soda hack.
Did you know this is the real secret to the crispiest potatoes ever? All it takes is a little kitchen science—and that science is baking soda plus a piping hot oven. Parboiled in alkaline salted water until just knife-tender, then vigorously shaken with rich melted butter and finely grated parmesan until coated in a thick, textured potato mash, they roast into shatteringly crisp edges with cloud-soft interiors. Absolutely addictive for Sunday roasts, brunch, or late-night cravings.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Parboil with Baking Soda
Place 1 kg potato pieces into a large pot, cover with cold water by at least 2–3 cm, and stir in 1 tbsp fine sea salt and ½ tsp baking soda.
- 2
Bring to a rolling boil over high heat, then reduce to medium and simmer for 8-10 minutes, until the tip of a paring knife just barely pierces the potato with slight resistance in the centre.
⏱ 8 min - 3
Drain the potatoes thoroughly in a colander and let them sit for 2–3 minutes to allow all surface steam and moisture to evaporate.
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Ivana Sanshia’s note
Baking soda alters the pH of the water, which breaks down the pectin on the potato surface much faster. When you shake them in the bowl, that softened exterior turns into a rich potato slurry that bakes into the crispiest shell you’ll ever eat!
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