Crispy Roasted Potatoes cooked in the oven until they are golden brown? Yes, please! The trick to getting extra crispy roasted potatoes is boiling them first with a bit of baking soda. Adding the baking soda to the water enables the potato's pectin to break down. This, in turn, pulls the starch to the potato's surface, producing uniform browning and giving the potatoes a delicious crispy exterior. Next, the potatoes are seasoned and then baked in rosemary-infused olive oil until they are golden brown and crispy.
Why won't my roast potatoes go crispy?
Why do you soak potatoes in water before cooking?
Should you peel potatoes for roasting?
What temperature should I cook roast potatoes?
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