Foodie Cooking with Ayeh shares the secret to the ‘crunchiest’ baked potatoes ever

Foodie shares her secret to the ‘crunchiest’ roast potatoes ever — and the one-step trick may surprise you

  • A famous foodie has shared her easy recipe for the ‘crunchiest’ baked potatoes
  • Ayeh, who cooks with Ayeh, said her best tip is to add baking soda
  • The reason baking soda works is because it releases the starch into the water
  • Ayeh shared the recipe, with thousands online saying they were ‘drooling’










A famous foodie has shared her simple recipe for the ‘crunchiest’ roast potatoes ever, promising them the perfect consistency to be ‘crispy’ on the outside and soft on the inside.

Ayeh Far, who will pass Cooking with Ayehu on Instagram, said the method is her “favorite” way to eat potatoes — and she always tops hers with a garlic-rosemary-olive oil infused, which tastes and smells both “heavenly.”

‘If you love potatoes as much as I do, you must try this one,’ wrote the Sydney foodie.

Ayeh’s best trick for enhancing your roast potatoes is to use baking soda to enhance their crunchiness.

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A famous foodie has shared her simple recipe for the ‘crunchiest’ roast potatoes ever, promising them the perfect consistency to be ‘crispy’ on the outside and soft on the inside (Ayeh Far pictured)

Ayeh Far, who cooks with Ayeh on Instagram, said the method is her 'favorite' way of eating potatoes (results shown below)

Ayeh Far, who cooks with Ayeh on Instagram, said the method is her ‘favorite’ way of eating potatoes (results shown below)

To recreate her signature potatoes, you’ll need white, Maris Piper, Russet, Yukon Gold, or Sebago potatoes, as well as olive oil, baking soda, garlic, rosemary, and salt and pepper to season.

The reason baking soda works so well with roast potatoes is because it helps to release the starch into the water, which then adheres to the surface of the potatoes, making them “extra crisp.”

Olive oil, garlic and rosemary are added to enhance both the aroma and the taste.

How to make Ayeh .’s famous fried potatoes

INGREDIENTS

Ayeh coats her potatoes with a garlic-rosemary-olive infused oil, which tastes and smells both

Ayeh coats her potatoes with a garlic-rosemary-olive infused oil, which tastes and smells both “heavenly” (pictured)

* Potatoes (white, Maris Piper, Russet, Yukon Gold or Sebago)

* Olive oil

* Sodium carbonate

* Rosemary

* Salt and pepper to taste

METHOD

1. Wash and cut potatoes into equal sized pieces (about 1 inch).

2. Preheat the oven to 230 degrees Celsius or 450 degrees Fahrenheit and cook potatoes with sea salt and baking soda added to the water.

3. When the potatoes are cooked, drain through a colander and shake to roughen the edges.

4. Put some olive oil in a baking dish. Add the potatoes and season with salt and pepper. Shake briefly so that the potatoes are coated with the oil and spices, then put them in the oven.

5. Grate garlic cloves into a small bowl. Add olive oil and mix with a sprig of rosemary. Leave the rosemary tip in the ramekin to allow the oil to infuse.

6. After 30-40 minutes, remove the potatoes from the oven and shake them around. Brush the garlic oil over the potatoes with the rosemary sprig.

7. Tear off the rosemary leaves and place in the oven for 20-30 minutes (depending on oven strength) until nice and crispy.

Source: Cooking with Ayehu

She said that when it comes to tips for making them extra crispy, she likes to leave the skin on and rough them up in a colander halfway through baking (pictured in the process)

She said that when it comes to tips for making them extra crispy, she likes to leave the skin on and rough them up in a colander halfway through baking (pictured in the process)

She said that when it comes to tips for making them extra crispy, she likes to leave the skin on and rough them up in a colander halfway through baking (pictured in the process)

Ayeh said it will take you about an hour and 10 minutes to make the potatoes, although much of this is just baking time in the oven.

She said that when it comes to tips for making them extra crispy, she likes to leave the skin on and rough them up in a colander halfway through baking.

“If you drain the potatoes through the colander, you can shake them to roughen up the edges,” explains Ayeh.

“They may look a little messy at first, but the rougher and uneven the sides are, the crunchier they’ll be.”

Thousands who saw Ayeh's simple recipe said they

Thousands who saw Ayeh's simple recipe said they

Thousands who saw Ayeh’s simple recipe said they “loved it” and would definitely serve the dish to their families (process pictured)

Thousands of people who saw Ayeh’s simple recipe said they “loved it” and would definitely serve the dish to their families.

“Omg, roasted to perfection,” one commenter wrote.

‘Thank you for sharing! I made them tonight and they were so crispy on the outside and soft in the middle. Had them with chipotle aioli and yum,’ another added.

A third wrote: ‘This made me drool’.

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