the crispiest and crunchiest roast potatoes ever by J. Kenji Lopez-Alt

It only took me to the age of 33 but I finally found the secret to creating the crispiest and crunchiest roast potatoes. And it’s thanks to J. Kenji Lopez-Alt and his Food Lab. The secret? Baking soda. As he discusses in the article, the baking soda increases the alkalinity of the water helping to break down the surface of the potatoes.

Couple the potatoes with a roast chicken and you’ve got yourselves a very tasty, very crispy meal.

http://www.seriouseats.com/recipes/2016/12/the-best-roast-potatoes-ever-recipe.html