There’s nothing quite like the satisfaction of biting into a perfectly crisp roast potato – golden on the outside and fluffy on the inside.
But even the most confident home cooks know that getting them just right can be tricky.
Recently, an Instagram cook named Oryan Levi shared a clever trick that might just change your Sunday routine for good.
Her secret?
Adding one simple kitchen staple to your boiling water before roasting.
This article is for general informational purposes only.
Cooking times, oven performance, and results may vary depending on equipment and ingredients used.
Always handle hot water and ovens with care.
The Simple Kitchen Staple That Transforms Your Spuds
When it comes to roast potatoes, most of us swear by our own tried-and-tested method, but one home cook on Instagram might have just cracked the code for guaranteed crispiness.
In her Instagram video, Oryan Levi revealed that her secret isn’t a fancy gadget or special fat – it’s baking soda.
By adding just a tablespoon to the boiling water, she claims it helps the potato skins crisp up beautifully in the oven.
It’s a brilliantly simple trick that uses science to your advantage, creating the perfect texture contrast: fluffy inside, golden and crunchy outside.
Why Baking Soda Might Be The Secret To Perfect Crunch
So why does baking soda make such a difference?
It all comes down to chemistry.
The alkaline properties of baking soda break down the surface of the potatoes ever so slightly during boiling, creating that starchy coating we all love.
Once they hit the hot oil in the oven, those roughened edges transform into irresistibly crispy bites.
Oryan swears by this method, especially when using baby potatoes with their skins left on, though she notes it still works wonders for regular varieties too – just don’t peel them if you want the full crunch factor.
Step By Step Tips For Roast Potatoes That Never Disappoint
Oryan’s technique is easy to follow, even for the most impatient Sunday roaster.
After boiling the potatoes in water and baking soda until fork-tender, she drains them in a colander and lets them rest for at least ten minutes.
This little pause is key – it allows excess moisture to evaporate, setting you up for perfect crispiness later.
Then comes the fun bit: tossing them with garlic, salt, pepper, and a good drizzle of oil before roasting cut-side down at 220°C for around 15–20 minutes.
The result?
Potatoes that are crisp, golden, and ready to steal the spotlight at any roast dinner.
How To Avoid The Classic Mistakes That Ruin Crispiness
If you’ve ever ended up with soggy or unevenly cooked potatoes, you’re not alone.
Oryan’s biggest piece of advice is to get to know your oven.
Every appliance has its quirks – some run hot, others have rogue “crispy corners.”
Keeping a close eye on your spuds the first time you try her trick helps you find that sweet spot between golden perfection and overdone.
And remember: don’t crowd the pan, preheat your oil or fat before roasting, and give those potatoes space to sizzle.
Follow these steps, and you’ll never have to endure a limp roastie again.
