My husband and I share a love of hole in the wall pubs. There's something comforting about the casual, no-fuss atmosphere. While the food will never be something that blows your socks off, the menus and quality of food are predictable across the board.
One thing I often look forward to in a pub setting is what are often called "fried potatoes," or something similar. They have a rough, crunchy outer layer, a soft, perfectly cooked center, and are usually sprinkled with sad parsley for aesthetics. I often wondered how to cook such a potato, because frying them seemed like the wrong way to go about getting such a combination of textures. At last, I found the secret: baking soda and double cooking.
Notes
- How Does It Work?: Cooking the potatoes halfway in an alkaline environment, like baking soda water, will cause the outer later of the potato to break down rather quickly. When you toss the potatoes in your seasoning, the rough action of tumbling around causes that broken down layer to turn into what is effectively a thin layer of mashed potatoes. When the potato pieces are coated in that "slurry" of broken down potato, it increases the outer surface area and crunches up during roasting. Meanwhile, the center of the potato piece that wasn't affected by the baking soda stays intact, and roasts normally.
- What Kind of Potato?: Most people will recommend using yellow potatoes, like Yukon Gold or something similar. They're a great balance between fluffy and waxy, which means they hold their shape nicely, but are also able to break down when you need them to. Some say that red potatoes will be too soft for a method like this, but I have done this successfully with red potatoes and world did not stop spinning. However, I recommend undercooking them slightly in the baking soda bath. Shave off 2-3 minutes, or test them regularly to make sure they don't soften too quickly. The only potato I do not recommend is a Russet potato. Their tendency to become fluffy means they will turn into mash along the way.
Storage
Store in an airtight container in the fridge for up to 5 days. I recommend reheating in an air fryer at 400℉ for 4-6 minutes to make them crispy again.
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FAQ
I do not recommend using fresh garlic for this recipe, only because it tends to burn off during roasting. This recipe requires a pretty hot oven, and garlic sitting on the outside of the potatoes or on the pan will essentially just turn into char. Garlic powder is a good way to retain the garlic flavor.
Grace Says:
Ensure your potatoes are cut into pieces that are generally the same size. If they vary widely, the smaller ones cook more quickly and therefore may burn before the larger ones are cooked properly.
📖 Recipe
Crispy Pub Potatoes
Ingredients
- 4 lbs yellow potatoes, peeled and cut into 1" chunks
- 3 quarts water
- 1 Tbl salt (for water)
- 1 teaspoon baking soda
- ¼ cup olive or avocado oil
- 1 Tbl rosemary
- ½ Tbl garlic powder
- 1 ½ teaspoon salt (for potatoes)
- ½ teaspoon pepper
Instructions
- Preheat oven to 450℉, and then bring water to boil in a large pot. Add salt, baking soda, and potatoes and stir. Return to a boil, and then reduce to a simmer. Simmer for about 7-10 minutes, until potatoes are cooked halfway. It will be easy to pierce a potato piece, but they aren't entirely soft yet.
- While potatoes are simmering, combine oil, garlic, rosemary, salt, and pepper in a large bowl that can accommodate all the potatoes.
- When potatoes are finished simmering, drain them and then allow the pot to sit uncovered for 1-2 minutes to allow them to steam off. Then toss all the potatoes in the oil and spice mixture until well-coated. Toss roughly, to ensure the outer layer of potato gets sufficiently mashed on all the pieces.
- Transfer the potatoes a lightly greased baking sheet, and spread them out into a single layer. Bake for 20 minutes, then flip gently and spread them out again. Bake for an additional 15-20 minutes, or until golden brown and done to your liking. You may have to flip/spread them again another time or two to ensure no pieces are burning.
- Remove from the oven and sprinkle with a touch more salt or extra spices if you like. Then serve.
Did you make this recipe? Let me know!