Wednesday, September 2, 2015

Baking soda spuds

It’s a hard road finding the perfect roast spud, but this method works pretty well, there are a few steps, but you can prepare ahead of time and whack them in the oven when ready. The three main steps are, boiling, cooling (refrigerating), roasting.

1% (of water) Baking soda
2% (of water) Salt
Small roasting potatoes, peeled
  • Add all to a pot and bring to a simmer, cook for 15–20 minutes, or until well cooked but not falling apart, the baking soda in the water will form a skin on the potatoes enabling them to be cooked for longer than normal.
  • Remove the potatoes to a rack and let cool to room temperature.
  • Place the rack, uncovered in the fridge for a couple of hours.
  • Place the potatoes in a pan with oil and put into a hot oven, roast until crispy and golden brown all over.
  • Devour.
Adapted from Ideas in Food

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