Introduction

Baked potatoes are one of the most beloved and versatile side dishes in Italian cuisine. However, it’s not always easy to achieve the right balance: a golden, fragrant crust on the outside and a soft, creamy flesh on the inside.
The secret of great chefs? A simple ingredient we all have in our pantry: baking soda. This little trick softens the surface of the potatoes during boiling, promoting the formation of that irresistible crust once baked.
Here’s the step-by-step recipe for textbook baked potatoes, perfect as a side dish with meat or fish, or even enjoyed plain with a pinch of coarse salt.

Ingredients (for 4 people)

1 kg of yellow-fleshed potatoes

3 tablespoons of extra virgin olive oil

1 level teaspoon of baking soda

Coarse salt to taste

Salt to taste

Fresh rosemary (or other herbs of your choice)

1 clove of garlic (optional)

Freshly ground black pepper

Step-by-step instructions

Preparing the potatoes

Peel the potatoes and cut them into even wedges (about 3–4 cm).

Rinse them under cold water to remove excess starch.

Boiling with the bicarbonate trick

Bring a pot of salted water to the boil.

Add 1 teaspoon of baking soda.

Add the potatoes and cook for 7–8 minutes, until slightly soft on the outside but still firm on the inside.

Drain and “shake”

Drain the potatoes and return them to the pot.

Shake the pan with a lid on to lightly “scratch” the surface: this will create a floury patina that will crisp up in the oven.

Seasoning

Transfer the potatoes to a bowl and season with extra virgin olive oil, pepper, crushed garlic, and rosemary. Mix well.

Baking in the oven

Arrange the potatoes on a large baking tray lined with baking paper, without overlapping them.

Cook at 200°C (fan assisted) for approximately 40–45 minutes, turning them halfway through cooking.

The potatoes will be ready when they are golden and crispy.

Serving and Storage Tips

Serve the potatoes piping hot, fresh from the oven, to fully enjoy their crunchiness.

You can store them in the refrigerator for up to 2 days, stored in an airtight container. To revive them, reheat them in the oven at 180°C for 10 minutes.

If you want to make them even lighter, you can reduce the oil and add a drizzle of hot water before baking.

Delicious variations

Spiced potatoes: Add sweet or smoked paprika for a bold twist.

Mediterranean version: season with oregano and black olives.

Cheesy Potatoes: Sprinkle with grated Parmesan cheese in the last 10 minutes for a gratin effect.

Spicy potatoes: Add a pinch of chili powder to the oil.

FAQ

1. Can I use new potatoes?
Yes, but it’s best not to peel them: the thin skin will become even crispier in the oven.

2. If I don’t have baking soda, can I still make these?
Sure! They’ll still be good, but less crunchy. Baking soda is the “trick” for a perfect result.

3. Can you prepare them in advance?
You can boil the potatoes and refrigerate them raw for up to 12 hours, then season them and bake them immediately.

4. Can I cook them in an air fryer?
Yes! Cook at 375°F (190°C) for about 25–30 minutes, shaking occasionally for even browning.