For countless Britons, the Sunday roast represents a cherished weekly tradition, yet one element frequently disappoints - the roast potato. Too often, these anticipated sides emerge from the oven disappointingly soggy rather than boasting a satisfying, golden crispness.
The Game-Changing Secret Ingredient
Maria Koutsogiannis, founder of Food by Maria, has revealed the culinary secret that guarantees perfectly crispy roast potatoes every time. After years of experimentation, she discovered that adding just a teaspoon of bicarbonate of soda to the boiling water fundamentally transforms the final result.
"It has taken me years to try and figure this out, and I finally found the trick to nailing that perfect potato consistency," Maria explained. "My secret weapon for nailing that consistency? Boiling and baking soda."
The Science Behind the Crisp
The remarkable transformation occurs because bicarbonate of soda is mildly alkaline, which raises the pH level of the boiling water. This chemical change breaks down the starches on the exterior surface of each potato chunk.
This process creates a rougher texture with more microscopic edges and crevices, providing significantly more surface area for cooking oil to adhere to during the roasting process. The result? Roast potatoes that turn a beautiful golden brown in the oven with a wonderfully crisp and crunchy exterior that maintains its texture.
How to Achieve Perfect Roast Potatoes
Maria Koutsogiannis has generously shared her complete method for achieving what might be the perfect roast potato:
Ingredients:
- Six medium russet potatoes
- One tablespoon of baking soda
- Three tablespoons of olive oil
- Three garlic cloves (grated)
- One tablespoon of butter
- One tablespoon of onion granules
- Three tablespoons of thyme
- Salt and pepper
Method:
Begin by filling a large pot with water and adding one tablespoon of bicarbonate of soda. Add approximately one tablespoon of salt per litre of water. Place the pot on high heat until the water reaches boiling point, then add your potatoes and parboil them for precisely 10 minutes.
Meanwhile, preheat your oven to 220°C and line two baking trays with baking paper to prevent sticking. Using two trays ensures each potato piece has sufficient space without overlapping, which is crucial for even crisping.
After parboiling, drain the potatoes thoroughly and transfer them to a large mixing bowl. Immediately add the onion granules, grated garlic, olive oil, butter, and season lightly with salt and pepper.
Gently mix everything together until all potato pieces are evenly coated with the flavourful mixture. Arrange the potatoes on your prepared trays, positioning them cut-side down to maximise surface contact with the hot tray.
Bake for 30 minutes, then carefully turn each potato over and sprinkle generously with fresh thyme. Return them to the oven for a final 20 minutes of baking until they achieve that perfect golden-brown colour and irresistible crunch.
This simple but revolutionary technique using bicarbonate of soda represents an old-fashioned kitchen trick that can completely transform your roast potatoes, whether you're preparing a weeknight dinner or planning ahead for Christmas Day festivities.
