To take your crispy baked potatoes to the next level—or to explore an even crunchier technique used by professional chefs—here is the secret to achieving an extra-shattering, restaurant-quality crust that beats a standard oven bake every single time:
The Secret Chef Technique: The Baking Soda Water Bath
If you want skin so crisp it crunches like a kettle chip while the inside remains pillowy soft, add one chemical step before baking: boiling the potatoes briefly in alkaline water.
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Cube or Wedge (or Keep Whole): This technique works wonders whether you are making jacket potatoes, wedges, or crispy roast potato cubes.
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The Boil: Boil your potatoes in salted water with 1/2 teaspoon of baking soda for about 8 to 10 minutes until the edges are just starting to soften.
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The Science: The baking soda raises the pH of the water, breaking down the potato’s surface pectin and drawing out excess starch. This creates a thin, micro-roughened “slurry” on the outside of the potato.
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The Roast: Toss the drained potatoes in hot oil or duck fat and roast at 425 F (220 C). That rough surface area browns and crisps up exponentially faster and crunchier than a plain raw potato ever could.
Perfect Toppings for the Ultimate Baked Potato
Once your potatoes have that perfect crispy skin and fluffy center, load them up with classic combinations:
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The Steakhouse Classic: Melted butter, sour cream, crispy bacon bits, sharp cheddar cheese, and freshly chopped chives.
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The Loaded Veggie: Greek yogurt, roasted garlic, steamed broccoli florets, and a sprinkle of smoked paprika.
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The Protein-Packed Spud: Shredded barbecue pulled pork, a drizzle of ranch, and green onions.
