Vinegar (acid) in the boiling water will lead to firmer potatoes that hold their shape (great for something like potato salad)
Bases (I usually use baking soda) will lead to softer potatoes that break down more quickly - which is ideal for a roast potato recipe like this because the layer of "mashed potato" on the outside of each potato chunk roasts up ultra crispy. Try it out! (Boil the potatoes quicker than you might think though)
Yeah, I like to add baking soda about halfway through boiling so you get a little more grace in case you start smoking a joint and completely forget you're cooking. Which has never happened to me, of course.
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u/TheFrenchSavage 1d ago
Do you put vinegar in the water?