J. Kenji Lopez-Alt’s trick for making the best roasted potatoes on planet Earth.
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Baking soda does a lot of heavy lifting at my house.
It just comes with the territory (and age).
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While it may sound strange, this is a trust-the-process punch in recipe.
He boils the potatoes, drains them, and roasts them in a hot oven.
The potatoes come out of the oven extra crispy, thanks to the baking soda.
Why Baking Soda?
There are a few things that stand out about this recipe, but lets start with the leavener.
Why reach for something normally used to puff up cakes to create crispy potatoes?
Whats So Great About Shaggy Potatoes?
Why is creating a starchy surface on the potatoes so important?
This slurry-like coating is what makes the potatoes so crispy.
This helps to develop that crispy, crunchy exterior further.
Make a double batch if you plan on serving this as a dinner side.
I found myself snacking on nearly half of the tray while they cooled.
