You might already know that parboiling your potatoes is key to getting them crispy when roasting. The baking soda bath breaks down the pectin that holds potato cells together, and pulls starch to the surface where it can brown. That results in a satisfyingly crunchy crust that’s the hallmark of a perfectly roasted potato.

But if you want to really up your knusprige ofenkartoffeln vorkochen , a little more effort is required. Per The Guardian, adding a teaspoon or so of bicarbonate of soda to your pot when you’re parboiling will also help you get those shatteringly creviced edges on your roasties. That’s because the acidic effect of the baking soda (which you’re probably used to adding to your cookies) makes your water alkaline, which in turn helps the skins to break down more quickly, allowing them to crisp up much sooner than they would normally.

Crispy on the Outside, Tender on the Inside: Baking Soda Potatoes Done Right

Next time you’re roasting potatoes, try adding a tablespoon of baking soda to your boiling water before draining and roasting. It’ll help you achieve a more perfect crispy skin and ensure that your roasties are as delicious as possible. And don’t forget to avoid overcrowding your roasting tray – it can cause your potatoes to steam rather than roast, which will make them soft and limp. Instead, spread them out into a single layer. And if you’re in an especially hurry, consider reducing the oven temperature by 25 degrees or so to speed things up. That way, you can still have a deliciously crispy and golden roast.