The key to super crispy potatoes is parboiling them first and roasting them in a hot oven, not overcrowding the baking sheet (this also helps with the crispiness). Baking soda can make them even more amazing! Baking soda makes the water alkaline, which helps break down some of the starch on the outside of the potato. This creates a nice layer of crispiness that other methods can’t produce. Read more https://www.homemade.ch/rezepte/ultimative-ofenkartoffeln

When you cook potatoes in alkaline water, the potato starch combines with the pectin on the outside to form a layer of starchy crispiness. When you add baking soda to the boiling potatoes, it changes the chemical structure of the potato starch and pectin. This causes the coating to dehydrate in the oven, making your potatoes extra crispy.

Culinary Chemistry: The Science Behind Baking Soda Potatoes

To use the baking soda method, bring a large pot of water (2 liters) to a boil. Season the water liberally with kosher salt and a pinch of baking soda. Once the water is boiling, throw in the potato chunks and cook them until you can pierce them with a knife and still get some resistance. Drain and let them cool into the pot for a minute so the excess steam goes away. In the meantime heat some extra virgin olive oil with minced sage and rosemary.

Once the potatoes are dry, preheat the oven to 500 degrees F and place them on a rimmed baking sheet in a single layer. You can peel them or leave the skins on – they’re just as good either way. Bake for about 30 minutes, turning the potatoes over halfway through. Once the potatoes are done, sprinkle with a little finishing salt and some cracked pepper. Serve as is or with eggs, roasted chicken or a piece of flat iron steak for a delicious dinner.