Overview
- Food by Maria advises adding a teaspoon of bicarbonate of soda to the parboil water, a simple step reported Nov. 25 that roughens potato surfaces for better crunch.
- Great British Bake Off judge Prue Leith’s method pairs parboiling and shaking with breadcrumbs and melted butter to form a crisp, golden crust.
- TV chef James Martin recommends floury potatoes such as Maris Piper or King Edward, starting in cold water to parboil briefly, then roasting in hot dripping, lard or duck fat.
- Martin also urges removing the meat from the oven to let heat recover and air circulate, which he says prevents soggy roasties and allows the meat to rest.
- The tips are spreading via TikTok, TV and food sites ahead of Christmas, drawing strong engagement from viewers who say they plan to try the techniques.