Baking soda: The secret to perfectly crispy potatoes
Baked potatoes are not only a great idea for a side dish for dinner but also a delicious snack or warm evening meal. The potato wedges must have the right texture—they can't be too burnt or mushy. It turns out that one ingredient from the kitchen cupboard will make all the difference.
If you dream of perfectly baked potatoes that are golden and crispy on the outside and soft on the inside, we have the perfect solution for you. The method shared by @theculinarycartel is reliable and easy to follow. It only requires 15 minutes of preparation and one hour of baking to achieve the perfect taste. If you have always thought that the best potatoes are those fried in a pan, this might change your mind!
Magic ingredient: Baking soda
When boiling the potatoes, the key to success is adding baking soda to cold, salted water. Baking soda increases the water's alkalinity, causing the pectins on the surface of the potatoes to break down and create more texture for crispiness. The potatoes should then be cooled, coated with a mixture of duck fat or lard and oil, and baked without stirring for a few minutes. After that, they should be turned over and continue baking.
Baking tips
For the best flavour, use duck, chicken, or beef fat, adding a unique aroma to the potatoes. You can also use oil with a high smoking point, such as canola or peanut oil, but avoid olive oil. The potatoes can also be prepared in an air fryer in smaller batches to ensure they reach the right level of crispiness. Try this method and enjoy perfectly crispy potatoes on any occasion.
