Foodie's two-ingredient roast potato hack gets spuds perfectly crispy every time

Roast Potatoes
-Credit: (Image: Getty Images/iStockphoto)


Sunday lunch isn't complete without roast potatoes.

They're an absolute staple on our dinner plates – pairing perfectly with meat, vegetarian options, Yorkshire puddings and lashings of gravy.

The only drawback? They can be pretty tricky to get the texture correct when cooking them. Achieving a perfectly crispy outside and fluffy centre is harder than it looks – and no one wants spuds that are soggy.

So to prevent this issue from arising, a foodie came forward with some top pieces of advice. Marzia, who is known as Little Spice Jar online, shared the two ingredients you should include next time you're making roasties.

She said: "The first tip is to use the right potato. You want something starchy like a Russet potato, which makes them extra crispy in the oven.

"The second thing you want to do is boil your potatoes in alkaline water and we do this by simply adding baking soda to the water while the potatoes are boiling – this breaks down the surface of the potatoes and gives them more nooks and crannies that brown up in the oven."

As well as adding baking soda to improve texture, Marzia recommends picking up some ghee or duck fat. These products have a 'higher smoking point', allowing them to "cook for a longer period of time at a higher temperature without burning".

For a final flourish, you can brush some garlic butter over the potatoes. This is an optional step, but can take the flavour of the tatties to the next level.

Viewers were very impressed with Marzia's tips – and took to the comments section to say so. One wrote: "I'm a chef and I can tell you this tutorial is perfect. Everything you've done 100 per cent [right]."

And another agreed, commenting: "I'm going to cry because it looks so good."