A Michelin-trained chef has put three popular roast potato hacks to the test to determine which method yields the crispiest results, and the findings have left her astonished.
The Quest for the Perfect Roast Potato
For many, the roast potato is the highlight of a Sunday dinner. Achieving that golden, crispy exterior with a fluffy interior can be challenging, but chef Poppy O'Toole, trained in Michelin-starred kitchens, decided to settle the debate once and for all. On her YouTube channel, which boasts over 93,800 subscribers, she tested three contrasting techniques: freezing overnight, microwaving, and adding bicarbonate of soda to the water.
Method 1: Freezing Overnight
Poppy first tried freezing the potatoes overnight. She peeled Maris Piper potatoes, quartered them, and parboiled them in salted water for 10-15 minutes. After draining, she arranged them on a rack over a baking tray, drizzled melted goose fat over them, and placed the tray in the freezer. The next day, she cooked them directly from frozen at 180°C fan for 30 minutes, flipped them, then increased the temperature to 200°C for another 20 minutes. The result was a crunchy exterior without greasiness. She rated this method 9.7 out of 10, calling it "delicious" and noting the convenience of having them ready in advance.
Method 2: Microwave Par Cooking
The second method involved steaming quartered potatoes in a microwave-safe container with a lid for ten minutes. After steaming, she shook the container to roughen the surface, then coated the potatoes in oil, thyme, garlic, and salt before air-frying at 180°C for 30 minutes. The potatoes emerged golden and crispy, with a fluffy interior. Poppy praised the method for its speed—just 40 minutes total—and rated it 8 out of 10.
Method 3: Bicarbonate of Soda
The final hack involved adding a few teaspoons of bicarbonate of soda to the parboiling water. Poppy explained that the bicarb breaks down the potato surface, creating a fluffier texture. After boiling for 15-20 minutes, she drained the potatoes and roasted them in vegetable oil at 180°C for 30 minutes, flipping halfway. The potatoes turned a deep golden color but had a slightly sweet, chestnut-like flavor and an oily texture. While the exterior was flaky and tender, Poppy was not impressed, giving this method only 5 out of 10.
Conclusion
Poppy's taste test revealed that freezing overnight is the clear winner for achieving perfectly crispy, non-greasy roast potatoes with minimal effort. The microwave method is a close second for its speed and convenience, while the bicarbonate of soda hack fell short due to its unusual taste and oiliness.
