When it comes to the perfect roasted potatoes—crispy on the outside, fluffy on the inside. But achieving this culinary perfection isn’t just about tossing potatoes in oil and popping them into the oven. There’s a game-changing secret ingredient that can take your roasted potatoes from good to extraordinary.
Tips for Perfect Roasted Potatoes
Achieving the ultimate roasted potato isn’t just about the baking soda trick. Here are additional tips to elevate your spuds:
1. Preheat the Fat
Before adding potatoes to the roasting pan, preheat your chosen fat in the oven. This ensures immediate sizzle when the potatoes hit the tray, jumpstarting the crisping process.
2. Don’t Overcrowd the Pan
Space is crucial for crispiness. Overcrowding leads to steaming instead of roasting, resulting in soggy potatoes. Use multiple trays if necessary.
3. Turn for Even Browning
Turn the potatoes halfway through roasting. This ensures an even distribution of heat and fat, preventing one side from overcooking.
4. Choosing the Right Potatoes
These potatoes makes best results for roasted potatoes:
- King Edward : A classic British potato with a slight fluffy texture, great for achieving crispy roasts.
- Maris Piper : This versatile potato is a top choice for roasting, producing golden, crispy results with a fluffy interior.
- Russet : Known for its versatility, slightly milder flavour with crunchy perfection.
Common Mistakes to Avoid
Even with the baking soda hack, certain missteps can hinder your roasted potato success. Avoid these pitfalls:
1. Skipping the Parboil
Parboiling with baking soda is non-negotiable. It’s the step that sets the stage for crispy perfection.
2. Adding Cold Fat
Cold fat won’t adhere to the potatoes as well, leading to uneven crisping.
3. Under-seasoning
Potatoes absorb a surprising amount of salt. Be generous to ensure every bite is flavourful.
The Secret to Perfect Roasted Potatoes: Why Baking Soda Works Wonders
Here’s where baking soda comes in. Baking soda, or sodium bicarbonate, is an alkaline substance. When added to water while parboiling potatoes, it raises the pH level of the water. This subtle change affects the potatoes’ surface structure in profound ways:
1. Breakdown of Pectin: Pectin is a structural carbohydrate that helps hold plant cells together. The higher alkalinity breaks down pectin more effectively, softening the potato’s exterior. This results in a rougher surface, which is key for crisping.
2. Enhanced Starch Release: As the outer layers of the potato break down, they release starch. This starchy coating, when exposed to heat and oil during roasting, crisps up beautifully, creating the coveted golden crust.
3. Faster Browning: Alkaline conditions speed up the Maillard reaction, the chemical process responsible for browning and flavour development. This means potatoes roasted with baking soda develop a rich, deep colour and a complex, nutty flavour.
Perfect Vegetarian Roasted Potato Recipe
Number of servings: 3-4
Cooking time: 2 hours
Preparation time: 1 hour
Ingredients
King Edwards: 1kg
Salt: 10g
Baking soda: 1 tsp
Semolina: 20g
Vegetable oil or ghee: 5 tbsp
Rosemary salt: 15g
Method
Peel and chop the potatoes into uniform sizes.
Add the potatoes, salt, and baking soda to a stockpot. Pour in enough cold water to cover the potatoes.
Bring the water to a boil and cook for about 10 minutes, or until the potatoes are soft enough for a knife to poke through.
Add vegetable oil or ghee to a roasting pan, and preheat it in the oven at 200°C (fan), 220°C (oven), or gas mark 7.
Drain the boiled potatoes in a colander and let them dry for a minute.
Transfer the potatoes back to the empty pot, sprinkle semolina, and toss until the potatoes are well-coated.
Place the potatoes onto the preheated roasting pan, starting with the flat side down.
Reduce oven temperature to 170°C (fan) / 190°C (oven). Roast for a total of 45 minutes, turning the potatoes every 15 minutes to ensure they are golden and crispy on all sides.
Toss the roasted potatoes with rosemary salt. Enjoy!
