{"id":267,"date":"2023-11-27T08:24:31","date_gmt":"2023-11-27T08:24:31","guid":{"rendered":"https:\/\/nanasadvice.com\/?p=267"},"modified":"2023-11-27T08:25:03","modified_gmt":"2023-11-27T08:25:03","slug":"why-do-you-need-to-put-baking-soda-on-potatoes-before-putting-them-in-the-oven-chefs-secret-advice","status":"publish","type":"post","link":"https:\/\/nanasadvice.com\/?p=267","title":{"rendered":"Why do you need to put baking soda on potatoes before putting them in the oven?\u00a0Chef’s secret advice"},"content":{"rendered":"\n
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Crispy on the outside and soft on the inside\u2026 You know the famous roast potatoes, \u201cpotato\u201d style, which can be eaten alone or as a simple accompaniment to a meat dish but always with an exquisite flavor. If your mouth is already watering and you want to prepare perfect roast potatoes that melt in your mouth, we reveal the chefs’ infallible trick to make them a success.<\/h2>\n\n\n\n

Loved by everyone, roast potatoes are not easy to prepare. Between using the right temperature, a static or fan oven, or even the right ingredients, it can be tricky. An ingredient revealed by the chefs will still be useful for preparing good crispy potatoes.<\/strong><\/p>\n\n\n\n

Baked potato recipe: chef’s advice<\/h2>\n\n\n\n

It is thanks to baking soda<\/strong>    that you can get such crispy and tender potatoes. Through a natural chemical process, this versatile white powder makes the surface of the potato porous and uneven. To do this, simply dip the potatoes, cut into quarters or fried, in boiling water mixed with a teaspoon of baking soda.<\/p>\n\n\n\n

The objective of this process is to change the potato from an acidic PH to an alkaline PH. This transformation makes it possible to disintegrate the external part of the potato, which will absorb the seasoning and give it consistency on the surface. Additionally, the baking soda will help break down the pectin in the potato and bring the starch to the surface. The potatoes will be firmer and crispier after cooking.<\/p>\n\n\n\n

The procedure therefore consists    of pre-cooking the potato slices by boiling them for around 5 minutes, as explained above <\/strong>   before placing them in the oven, seasoned with olive oil, two chopped garlic cloves, dried or fresh rosemary and salt and pepper.<\/p>\n\n\n\n

Place in the oven on a tray lined with baking paper. Cook for 25 minutes, then flip the potato slices and cook for about 20 minutes.<\/p>\n\n\n\n

For successful potatoes, it is advisable to choose a certain variety of potatoes, namely Charlotte or Amandine for their floury pulp, perfect for this recipe.<\/p>\n\n\n\n

Just like traditional roast potatoes, this recipe is also easy, quick and tasty. Its secret lies in the addition of ricotta and chives: a real delight!<\/p>\n\n\n\n

To prepare them you will need:<\/p>\n\n\n\n