I’m still on my quest for finding the perfect roast potatoes , and so far I’ve had mixed success. While many chefs focus on the type of fat used to roast the potatoes in, I recently saw one food writer talk about something else entirely.

Instead of focusing on whether we should be slathering our spuds in oil, goose fat or mayo, they claim the key lies in another step. This is supposed to help achieve a fluffy interior encased in a crisp and crunchy shell. When par-boiling the potatoes, Simply Recipes’ Molly Adams borrows the technique from chef J Kenji Lopez-Alt: using baking soda.

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Yes, usually reserved for baking or h

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