When it comes to

kartoffeln natron , there are a lot of tricks that you can do to make them better. Some are more involved than others but there is one tip that can help you get the best crispy potato ever and it’s something that even culinary masters swear by. That trick is to use a little bit of bicarbonate soda in your water. The baking soda makes the water alkaline which will help break down the surface of your potato allowing it to crisp up in the oven. Byron Halliburton of the restaurant SoBou shared this tip with Insider saying “You partially boil the potato in basic water with a teaspoon of baking soda and it changes the texture, makes it really caramelize in the oven and creates a really lovely crispiness that you wouldn’t get.”

Baking Soda Potatoes: How to Achieve the Perfect Creamy Texture

To try this out, bring your favourite type of potatoes to a rolling boil with a teaspoon of sodium bicarbonate. Boil for 8-10 minutes until they are a bit fork tender but still have a good amount of resistance when pierced with a knife. Drain the potatoes and then allow them to sit for a minute or so to steam dry. After that, smash them with a meat tenderizer (affiliate link) or the bottom of a drinking glass which will also help to make them crispier in the oven. Spread them out in a single layer on a baking sheet and roast until golden and starting to brown.