A self-described ‘frugal foodie’ has revealed the secret ingredient that will deliver the ‘perfect’ crispiest roasted potatoes every time.
Stephanie Joy de Sousa, a former MasterChef Australia contestant, says adding bicarb soda to parboiled potatoes before roasting is a ‘game changer’.
‘One thing I am not very good at is making roast potatoes crispy and when I read this hack on how to make them really easily I had to give it a go,’ Steph said in a video.
‘All I did was add a teaspoon of bicarb soda to my potatoes while boiling them… and I can confirm it 100 per cent worked.’
She simply added the bicarb soda to a pot of partially boiled potatoes, popped the lid on and gave them a vigorous shake before draining.
‘I don’t know the science behind it, but they went all really fluffy on the outside and then I just added some olive oil and salt and put them in a really hot oven,’ she said.
‘These are the best potatoes I’ve ever cooked.’
Potato fans who were sick of soggy roast spuds couldn’t thank Steph enough for the ‘incredible’ roasting hack.
Despite appearing on Master Chef Australia, Steph de Sousa admitted that she struggled to make her roast potatoes crispy before discovering that bicarb soda was the trick
She simply added the bicarb soda to a pot of partially boiled potatoes, popped the lid on and gave them a vigorous shake before draining
‘I just tried this tonight and they are AMAZING. I will never go back to any other way, thank you!’ one said.
‘OMG, going to try right now,’ another added.
Cooks who already relied on the ‘old school’ trick for crispy roast potatoes agreed that bicarb soda made them ‘outstanding’ every time.
One woman explained that the bicarb created a larger surface area on the outside of the potato which the hot oil could cling to, adding more crisp to the outer layer.
Others suggested parboiling potatoes the day before and leaving them in a fridge overnight would give similar ‘insanely crispy’ results.
Fans couldn’t get enough of the easy cooking hack and said that it gave ‘amazing’ results
Another used semolina instead of bicarb for potatoes that were just as ‘elite’.
One home cook recommended adding a dash of turmeric to the potatoes before roasting to give them an appealing deep golden colour.
But one cook has a more low key approach to the perfect roast spud.
Home chef Alex Hird said that she puts canned potatoes into an air fryer for 20 minutes to achieve the best batch of roast potatoes ever.
‘Oh my WOW, who knew tinned potatoes could turn out so good! P.S. Finally got an air fryer and it’s changed my life,’ she said in a now-viral video.
Fans couldn’t wait to try the simple and convenient method for making crispy potatoes without any of the fuss.
‘I’m usually not a fan of tinned potatoes, but those look delicious!’ a woman said.
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