Getting crispy roasted potatoes is a bit of an art form, and this is one of the best recipes I have found for making the perfect potato. It uses a few straightforward pantry staple ingredients and the trick to achieve the perfect crisp is parboiling the potatoes before roasting. The baking soda in the water breaks down the pectin on the surface of the potato, which helps the starch to cling to the outside and brown, creating that satisfying crunch you’re after.

To parboil the ofenkartoffeln vorher kochen , put them in a large pot and add enough water to cover the potatoes. Bring to a boil and then add the bicarbonate of soda (baking soda) – it will fizz a little, which is fine. Let the potatoes simmer for about 15 minutes or until a sharp knife can be inserted and easily withdrawn from the potato. Drain the potatoes and allow to steam dry for a minute or two.

The Art of Fluffy Mash: Cooking Potatoes with Baking Soda Explained

Once the potatoes are cool, you can eat them as is or use them for other dishes. If you’re using them for a dinner, I like to lightly season them with salt and pepper, but this recipe would also be great with garlic or even some paprika and cumin for a more savory version.

When it comes to deciding how big to cut the potatoes, I think larger chunks are better for this recipe. That way the surface area is bigger, which makes for a better crunch to potato ratio.