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Secret ingredient for Roasted Potatoes

Yes, bicarbonate of soda, also known as baking soda, is the secret ingredient in the quest for perfect roasted potatoes. It works by helping to break down the surface of the potatoes, making them extra starchy and, in turn, super crispy when roasted. Trust me, once you’ve tried this method, there’s no going back. So let’s dive into the recipe and I’ll walk you through how to make the best roasted potatoes you’ve ever cooked.

Why Bicarbonate of Soda?

You might be wondering, “Why bicarbonate of soda?” Well, this humble ingredient is actually a bit of a kitchen wizard when it comes to potatoes. When added to boiling water, it breaks down the pectin in the potato’s skin, allowing the surface to get rough and starchy. This is crucial because those starchy, rough edges are what will crisp up in the oven, giving you that perfect, crunchy exterior. Plus, the bicarbonate of soda helps the potatoes brown beautifully, resulting in that gorgeous golden colour we all crave.
Best Potatoes for Roasting

The type of potato you use can make or break your roasted potatoes. For the crispiest results, I recommend using starchy potatoes like Russets or Desiree. These varieties have a high starch content, which means they’ll fluff up nicely on the inside while getting super crispy on the outside. If you prefer a creamier texture, Dutch Creams or King Edwards are also fantastic options.
Tips for Perfect Roasted Potatoes Every Time

Now that we’ve covered the secret ingredient, let’s talk about a few more tips to ensure your roasted potatoes come out perfect every time:

  • Preheat Y1our Oven: Make sure your oven is fully preheated to 220°C (430°F) before the potatoes go in. This high heat is essential for achieving that crispy exterior.Crunchy snack recipes
  • Don’t Skimp on the Oil: Generously coat your potatoes in olive oil. This not only helps them crisp up but also adds a delicious flavour. For an extra touch, try using garlic-infused or rosemary-infused olive oil. 🌿
  • Toss and Turn: Halfway through roasting, give your potatoes a good toss to ensure they brown evenly on all sides. This helps prevent any soggy spots and ensures maximum crispiness. 💪
  • Seasoning: While salt is a must, don’t be afraid to get creative with your seasonings. A sprinkle of rosemary, thyme, or even a dash of smoked paprika can elevate your roasted potatoes to new heights.
Serving Suggestions

Roasted potatoes are incredibly versatile and can be served with just about anything. Here are a few of my favourite pairings:Potatoes

  • Sunday Roast: Pair these crispy potatoes with a classic roast chicken or beef, gravy, and steamed veggies for the ultimate comfort meal. 🥩
  • Breakfast: Yes, you heard me right! Serve these roasted beauties with eggs, bacon, and sautéed mushrooms for a hearty breakfast that will keep you full until lunch. 🍳
  • Vegetarian Delight: Roast your potatoes alongside a medley of seasonal vegetables like carrots, parsnips, and Brussels sprouts. Drizzle with balsamic glaze for a simple yet flavourful vegetarian dish. 🥕
  • Dipping Sauce Heaven: Serve your potatoes with a side of aioli, sour cream, or even a tangy tomato relish. Trust me, you’ll be dipping every last bite! 😋

Other Recipes You’ll Love

If you’re a fan of these crispy roasted potatoes, I know you’ll love these other recipes too:

Invite to Share

Roasting the perfect potato is an art, but with this recipe in your arsenal, you’ll be a master in no time. Whether you’re serving them up at a family dinner or enjoying them on a lazy Sunday morning, these roasted potatoes are sure to impress. Don’t forget to snap a picture of your golden creations and share them with me on Instagram @steph_cooks_stuff. I’d love to see your take on this crispy potato magic!

Roasted Potatoes
Steph de Sousa

Roasted Potatoes

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Roasted potatoes have always been my kitchen nemesis… until now! After countless tries, I’ve finally cracked the code for achieving that perfect golden crunch. What’s the secret, you ask? Bicarbonate of soda! This simple ingredient is a total game-changer.
Print Recipe
prep time Prep Time 15 minutes
setting time Setting Time
 45 minutes
Servings: 2
Course: Recipes
Cuisine: Australian
Calories: 193
dish icon Ingredients Equipmentcook book Methodhealt Nutritionvideo icon Video

Ingredients
 

  • 1/2 kg potatoes peeled and quartered
  • 1 tsp bicarbonate of soda
  • Salt to taste
  • Olive oil

Equipment

Method
 

  1. Prep the Potatoes: Add your potatoes, bicarbonate of soda, and a big pinch of salt to a pot. Fill it with cold water and place it on the stove.
  2. Boil: Cook the potatoes until they’re tender but not too soft. Be careful not to overcook them—you don’t want them falling apart in the next step!
  3. Drain and Fluff: Once cooked, drain the potatoes and shake them up in the pot to rough up the edges. This will create that fluffy exterior we all crave.
  4. Roast: Smother your potatoes in olive oil and more salt, then pop them into a hot oven at 220°C (430°F). Roast until golden brown, tossing them halfway through for even browning. Mine took about 35 minutes.

Nutrition

Calories: 193kcalCarbohydrates: 44gProtein: 5gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 562mgPotassium: 1053mgFiber: 6gSugar: 2gVitamin A: 5IUVitamin C: 49mgCalcium: 30mgIron: 2mg

Video

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Frequently Asked Questions

Can I make these potatoes ahead of time?

Absolutely! You can parboil the potatoes and rough them up a day in advance. Just store them in the fridge until you’re ready to roast. This makes them perfect for meal prepping or holiday dinners.
What if I don’t have bicarbonate of soda?

No worries! While bicarbonate of soda helps achieve that extra crispiness, you can still make delicious roasted potatoes without it. Just follow the same steps minus the bicarbonate, and they’ll still turn out fantastic, albeit slightly less crunchy.

Can I use a different oil instead of olive oil?

Yes! While I love the flavour of olive oil, you can use other oils like canola or vegetable oil. For a more indulgent option, try using duck fat or beef tallow—they add incredible flavour and crispiness.

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