The trick to crispier baked potatoes
Deliciously creamy on the inside. Perfectly crispy on the outside. A luxurious brown/gold color exterior.
You know when you’ve just eaten the best crispy roast potatoes you’ve ever had. But what’s the trick?
A few things:
Ideally you should be using Yukon Gold potatoes which are the perfect combination of starchy to waxy.
The potatoes (already cut to all be similar sizes) should be parboiled in alkaline water (water + baking soda). The baking soda causes pectin, the potato’s cellular gluten to break down.
After parboiling, the potatoes should be tossed so that their exteriors are craggly.
These steps, especially #3, will ensure that the outside of the potato becomes super crispy and the inside stays rich and creamy.
You can find out more on these techniques here: The Food Lab with Kenji Lopez-Alt
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