These super crispy roasted potatoes take an extra yet easy step that’s well worth it.
Roasted Potatoes Epiphany
To achieve a nice roasted potato that has some crunch and browning outside, I’ve always boiled first, then dried, then coated in fat, and roasted at high heat. It wasn’t until I came across this Best Crispy Roast Potato recipe by J. Kenji Lopez-Alt, that I learned this trick. Ever since, my potatoes have been crispier, crunchier, and beautifully browned outside and fluffier inside.
The Super Crispy Trick
The trick is baking soda. And the ratio is ½ t to every 2 Q water. Kenji’s recipe is awesome with rosemary, garlic, and black pepper and finished with parsley. Here is the very basic recipe that I use to achieve super crispy roasted potatoes. Once you have this down, you can mix it up with whatever fats and flavors you want. J.Fae House Seasoning is a fantastic flavoring option!
