Potato perfection: The secret ingredient for crispy spuds
Baked potatoes are not just a side dish for dinner but also a delightful snack or a warming evening meal. Naturally, the potato wedges must have the right texture - they cannot be too burnt or too soft. It turns out that one ingredient from the kitchen cupboard can help with this.
If you dream of perfectly baked potatoes that are golden and crispy on the outside and soft on the inside, we have the perfect solution for you. The method shared by @theculinarycartel is reliable and simple to follow. It requires 15 minutes of preparation and one hour of baking to achieve the perfect taste. If you've always thought the best potatoes are those fried in the pan, you might change your mind!
Magic ingredient: baking soda
The key to success is adding baking soda to cold, salted water in which the potatoes are boiled. Soda increases the alkalinity of the water, causing the pectins on the surface of the potatoes to break down, resulting in a better texture for crispiness. After boiling, the potatoes should be cooled, coated with a mixture of duck fat or lard and oil, and then baked without stirring for a few minutes. They should then be turned over and continue baking.
Baking tips
For the best flavour, use duck, chicken, or beef fat, adding a unique aroma to the potatoes. You can also use oil with a high smoke point, such as rapeseed or peanut oil, but avoid olive oil. The potatoes can also be prepared in an air fryer in smaller batches to ensure they achieve the right crispiness. Try this method and enjoy perfectly crispy potatoes on any occasion.
