Cook ofenkartoffeln knusprig mehl with baking soda is an easy way to get better crispy roasted potatoes. It’s a simple kitchen trick that uses something you probably have in your pantry right now: baking soda. It’s not as complicated as it sounds, and all it really does is alkalize the water (make the pH higher). The high pH breaks down some pectin on the surface of the potato and allows for starch to bind to it, which makes it crisp up a lot easier later on when the potatoes are in the oven. The alkalized water also makes the outside of the potatoes dry, which is a big part of getting them extra crispy.
Bring a pot of water to a boil and add salt, and 1 tablespoon (1 teaspoon) baking soda. Let it fizz for a minute, then add the potatoes. Boil until they can be easily pierced with the tip of a knife, 15 to 20 minutes. Drain and set the potatoes in a strainer over the sink to let them dry a bit (this step is important, if the potatoes are too wet they won’t turn out crispy).
Baking Soda Magic: Transforming Your Potato Dishes for a Culinary Upgrade
Once the potatoes have dried a little, put them back into the pot and smash them with a fork or a flat bottomed drinking glass. The smashed potatoes should be roughly 1/4 inch thick. Heat the same oil you used to parboil them in a large metal roasting pan, then transfer potatoes into it. Drizzle with a little more of the same oil, season well with salt, and roast for about 40 minutes, turning them half way through.