Summary
Home cooks are discovering a simple trick that transforms ordinary potatoes into ultra-crispy bites: baking soda. According to the article, adding a small amount of baking soda to boiling water changes the potato’s surface chemistry. The alkaline environment breaks down pectin in the outer layers, creating a rough, starchy coating that crisps beautifully in the oven. After parboiling, the potatoes are drained, dried, and roasted in oil at high heat. This process enhances browning via the Maillard reaction, yielding a crunchy exterior and a fluffy interior. The method works best when cooks avoid excess moisture and use careful seasoning.
Taste of Home
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