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.
Water
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.
