How A Pinch Of Baking Soda Makes The Crispiest Potatoes Ever
There’s no denying that roasted potatoes already sit high on the list of perfect side dishes – but this version takes them to a whole new level.
Golden, crackly, and impossibly crisp, these potatoes owe their magic to one unexpected pantry staple: baking soda.
It’s a simple trick that turns an everyday ingredient into something restaurant-worthy, with edges so crisp they practically crackle when you bite in.
The Surprising Science Behind Baking Soda
It might seem strange to reach for baking soda when you’re not baking, but it’s the key to that addictive crunch.
When added to boiling water, it raises the alkalinity, which slightly breaks down the surface of the potatoes. That rough, starchy exterior becomes the perfect canvas for browning in the oven.
The result? A tray of deeply golden potatoes with extra texture and a fluffy center that stays soft and tender.
How To Make Them Perfectly Crispy
Start by bringing a large pot of water to a boil, adding about half a teaspoon of baking soda for every two quarts of water.
Add your cubed potatoes – about three pounds’ worth – and simmer until they’re just tender around the edges but not falling apart.
Drain them well, then toss in melted butter, a pinch of salt, and grated Parmesan cheese.
As you mix, the potatoes will turn a little shaggy – that’s a good thing. Those uneven edges are exactly what will crisp beautifully in the oven.
The Oven Does The Rest
Spread the potatoes out on a baking sheet, giving them plenty of space so they roast rather than steam.
Bake at a high temperature until the edges are dark golden and crisp.
The melted butter helps them brown evenly, while the cheese forms a lacy, crunchy crust that clings to every rough edge.
When you pull them from the oven, they’ll smell rich, buttery, and completely irresistible.
That Signature Texture
The first bite says it all – a shattering crunch followed by a creamy, pillowy inside. The contrast is what makes them so addictive.
The light coating of starch and cheese gives every piece that perfect crispness you only get in the best roast potatoes.
A sprinkle of salt or a handful of herbs right before serving makes them shine even more.
Why You’ll Keep Making Them
These roasted potatoes are simple, satisfying, and the kind of side dish that quietly steals the spotlight from whatever else is on the table.
They pair perfectly with roasted meats, grilled fish, or even a fried egg in the morning.
But fair warning – you might find yourself eating half the tray straight off the pan before dinner’s even ready.
