Baked Potatoes
by Chef Stefano Barbato · 938K subscribers on YouTube
Learn how to make perfectly crispy baked potatoes with two different methods: using baking soda or vinegar. Chef Stefano Barbato demonstrates both techniques and explains the differences in texture and taste.
- Difficulty
- easy
Ingredients
7 items- PotatoesPeeled and cut into squares or wedges; 4-5 medium potatoes or as needed
- 1 tbspBaking SodaFor the baking soda method only
- 125 mlVinegarFor the vinegar method only; about half a glass
- SaltTo taste, for blanching water and final seasoning
- Extra Virgin Olive OilGenerous amount; more for baking soda version, slightly less for vinegar version
- RosemaryA few sprigs, chopped
- 1 pcsGarlic1 clove, crushed and chopped
Method
- Peel the potatoes and cut them into uniform squares (about 2 cm) or rustic wedges. Place them in cold water to prevent browning.
- For the baking soda method: bring a pot of water to a boil, add 1 tablespoon of baking soda and a pinch of salt. Add half of the potatoes and boil for exactly 5 minutes from the moment the water returns to a boil.
- Drain the baking soda potatoes and rinse them under cold water to remove the alkaline taste. Let them soak in cold water for a few minutes, then drain thoroughly.
- Transfer the baking soda potatoes to a bowl and season generously with extra virgin olive oil, chopped rosemary, and crushed garlic. Mix well. Note: these potatoes need more oil than the vinegar version.
- Spread the baking soda potatoes on a baking sheet or in an air fryer basket. Bake at 200°C (390°F) for about 20 minutes, until golden and crispy.
- Meanwhile, for the vinegar method: in a clean pot, bring water to a boil and add half a glass (about 125 ml) of vinegar and a pinch of salt. Add the remaining potatoes and boil for 5 minutes.
- Drain the vinegar potatoes and cool them under cold water. Drain thoroughly.
- Transfer the vinegar potatoes to a bowl and season with extra virgin olive oil (slightly less than the baking soda version), chopped rosemary, and crushed garlic. Mix well.
- Spread the vinegar potatoes on a baking sheet or in an air fryer basket and bake at 200°C for about 20 minutes.
- Serve both versions side by side, sprinkle with salt to taste, and enjoy the contrast in texture and flavor.
Chef Stefano Barbato
Professional chef938K subscribers on YouTube236.9M total channel views"Benvenuti nella mia cucina! Sono lo Chef Stefano Barbato e qui condivido con voi la mia passione per il buon cibo. Dalle tecniche professionali spiegate passo dopo passo alle ricette della tradizione italiana, il mio obiettivo è rendere la grande cucina accessibile a tutti. Che sia un primo cremoso o una delle mie 'bambine cattive' appena sfornate, ogni piatto è fatto con amore. Sarà buono o non sarà buono? Iscrivetevi per scoprirlo insieme a me! 👨🍳🇮🇹" Hola y bienvenidos a mi canal de video recetas en español los encuentra aquí https://www.youtube.com/user/ChefStefanoBarbatoEs Chef Stefano Barbato
