Introduction<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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Ingredients (for 4 people)<\/p>\n\n\n\n
1 kg of yellow-fleshed potatoes<\/p>\n\n\n\n
3 tablespoons of extra virgin olive oil<\/p>\n\n\n\n
1 level teaspoon of baking soda<\/p>\n\n\n\n
Coarse salt to taste<\/p>\n\n\n\n
Salt to taste<\/p>\n\n\n\n
Fresh rosemary (or other herbs of your choice)<\/p>\n\n\n\n
1 clove of garlic (optional)<\/p>\n\n\n\n
Freshly ground black pepper<\/p>\n\n\n\n
Step-by-step instructions<\/p>\n\n\n\n
Preparing the potatoes<\/p>\n\n\n\n
Peel the potatoes and cut them into even wedges (about 3\u20134 cm).<\/p>\n\n\n\n
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Rinse them under cold water to remove excess starch.<\/p>\n\n\n\n
Boiling with the bicarbonate trick<\/p>\n\n\n\n
Bring a pot of salted water to the boil.<\/p>\n\n\n\n
Add 1 teaspoon of baking soda.<\/p>\n\n\n\n
Add the potatoes and cook for 7\u20138 minutes, until slightly soft on the outside but still firm on the inside.<\/p>\n\n\n\n
Drain and \u201cshake\u201d<\/p>\n\n\n\n
Drain the potatoes and return them to the pot.<\/p>\n\n\n\n
Shake the pan with a lid on to lightly \u201cscratch\u201d the surface: this will create a floury patina that will crisp up in the oven.<\/p>\n\n\n\n
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Seasoning<\/p>\n\n\n\n
Transfer the potatoes to a bowl and season with extra virgin olive oil, pepper, crushed garlic, and rosemary. Mix well.<\/p>\n\n\n\n
Baking in the oven<\/p>\n\n\n\n
Arrange the potatoes on a large baking tray lined with baking paper, without overlapping them.<\/p>\n\n\n\n
Cook at 200\u00b0C (fan assisted) for approximately 40\u201345 minutes, turning them halfway through cooking.<\/p>\n\n\n\n
The potatoes will be ready when they are golden and crispy.<\/p>\n\n\n\n
Serving and Storage Tips<\/p>\n\n\n\n
Serve the potatoes piping hot, fresh from the oven, to fully enjoy their crunchiness.<\/p>\n\n\n\n
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\u00b0C for 10 minutes.<\/p>\n\n\n\n
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If you want to make them even lighter, you can reduce the oil and add a drizzle of hot water before baking.<\/p>\n\n\n\n
Delicious variations<\/p>\n\n\n\n
Spiced potatoes: Add sweet or smoked paprika for a bold twist.<\/p>\n\n\n\n
Mediterranean version: season with oregano and black olives.<\/p>\n\n\n\n
Cheesy Potatoes: Sprinkle with grated Parmesan cheese in the last 10 minutes for a gratin effect.<\/p>\n\n\n\n
Spicy potatoes: Add a pinch of chili powder to the oil.<\/p>\n\n\n\n
FAQ<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
4. Can I cook them in an air fryer?
Yes! Cook at 375\u00b0F (190\u00b0C) for about 25\u201330 minutes, shaking occasionally for even browning.<\/p>\n\n\n\n
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