Chef's shares roast potatoes secret that makes them 'impossibly crunchy'

Kush's potatoes
When it comes to roast potatoes, it is all about the crunch -Credit:Sorted Food

One chef has a recipe which he says praises a "rich and decadent" flavour combined with the perfect roast potato texture. Chef Ronny Joseph Lvovski shared the recipe on his TikTok page and on his blog

He explained that the potatoes give the illusion of "if a French fry and a mashed potato were to have a love child". Ronny explained the potatoes are "impossibly crunchy on the outside [but] soft and fluffy on the inside". The key, he says, is to add two simple ingredients which can boost the flavour and texture of the potatoes.

The chef explained: "I roast the potatoes in duck fat which gives them a rich and decadent taste, but you can substitute any neutral flavoured oil with a high smoke point, such as avocado oil beef tallow or ghee.

Read more: Expert shares roast potato mistake

"For an extra pop of flavour, I sometimes combine some roasted garlic with chopped fresh rosemary and toss it with the potatoes just before they're finished cooking.", reports the Express.

Then, for that crunchy exterior, according to Ronny, the solution is baking soda.

"As for the baking soda, it's not mandatory but adding a small amount to the water creates a more alkaline environment that helps break down the potatoes, resulting in more crispy bits as they roast," he said. When you sprinkle in the baking soda, it gets to work on the potato's pectin, a type of starch, pulling it right out to the surface.

That's the secret behind that irresistible crispy layer and that lush golden brown colour.

It's not just Joseph who's singing the praises of baking soda for the ultimate roasties.

Over on TikTok, chef Oli Brandon is also bigging up baking soda for that perfect crunch.

In his viral clip, he boasts: "The sound of the best roast potatoes you've ever had."

He lets his followers in on the fact that for spuds that are crunchy on the outside and oh-so-fluffy within, baking soda is your go-to. Just a teaspoon while they're boiling away is all it takes.