Roast potatoes are a popular side dish, but many people struggle to get them perfectly crispy - until now.
Roast potatoes are a beloved staple of the classic roast, but there's nothing more disheartening than serving up a batch that's limp and soggy. Maria Koutsogiannia, culinary expert and founder of Food by Maria, has divulged her secret to achieving perfectly crispy roasties: a surprising ingredient added during preparation.
"My secret weapon for nailing that consistency? Boiling and baking soda. More on that below but DO NOT skip these steps. I promise you that you'll thank me later." Maria said: "The baking soda makes the water alkaline which helps break down the surface of the potatoes and helps get that crispiness you want once you add them to the oven."
Begin by boiling the potatoes for 10 minutes. Concurrently, preheat your oven to 220C and line a roasting tray with baking paper.
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