17 Aug 2026
Baking Soda × Potatoes: The Science
A recent discussion on Reddit r/Cooking titled “Baking soda on Fried potatoes” raised an interesting question: does adding baking soda really make potatoes crispier? It turns out this is more than just an internet cooking trick. In July 2026, Serious Eats explored the role of pH in cooking and explained that an alkaline environment can affect the surface structure of vegetables while also accelerating browning reactions Note 1 . When applied to potatoes, this can help create a crispier exterior during roasting.
Baking soda, or sodium bicarbonate, makes cooking water more alkaline. Potatoes contain pectin between their cells, which can be thought of as a kind of “glue” that helps hold the cell structure together. When potatoes are parboiled in water containing a small amount of baking soda, the outer structure softens more readily. After draining, gently shaking or tossing the potatoes helps create a rough, starchy coating on the surface Note 2 .
That uneven, slightly rough surface is actually one of the keys to crispiness. Comparative testing by Serious Eats shows that parboiling the potatoes, roughening their surfaces, and then applying dry heat through roasting or air frying allows the outer starch layer to lose moisture and develop a firmer, crispier crust. Potatoes prepared with baking soda also showed more pronounced browning and surface crispness.
However, baking soda only helps create the conditions that make crisping easier. The final result still depends on proper heat control. If the temperature is too low, moisture on the surface may not evaporate effectively. If the heat is too intense or the cooking time is too long, the potatoes may become overly browned or even burnt. What cooks often call “heat control” is therefore not simply about turning up the heat, but about exposing food to the appropriate temperature for the right amount of time to achieve the desired texture and color.
This idea is also closely related to the control principles used in commercial cooking equipment. Stable and repeatable heating conditions help each batch of food achieve more consistent results. Thermostats, gas valves, and proportional gas valves from Alpha Brass Controls are among the components that help equipment manage temperature and gas input as part of the overall heating control system.
So the next time you roast potatoes, you might think of it as a small cooking experiment: a little baking soda changes the surface, while temperature and time complete the crisping process. That simple “crunch” turns out to have quite a bit of food science behind it.
Technical Notes
1. Maillard Reaction
A series of chemical reactions between amino acids and reducing sugars that occurs during heating. The Maillard reaction is responsible for many of the roasted aromas and golden-brown colors associated with cooked foods. Alkaline conditions generally accelerate this type of browning reaction.
2. Starch Gelatinization
The process in which starch granules absorb water, swell, and undergo structural changes when heated. When the gelatinized starch is subsequently exposed to dry heat and loses moisture, it can contribute to the formation of a crispier surface.
References
1. Reddit r/Cooking — Baking soda on Fried potatoes
2. Serious Eats — The Simple Science Behind Crispier Potatoes, Better Marinades, and Richer Chocolate
Published July 15, 2026. Explains the roles of pH, alkaline conditions, pectin breakdown, and browning reactions in cooking.
Published February 24, 2026. Comparative testing explaining how parboiling, baking soda, surface roughening, and starch gelatinization contribute to a crispier texture.
4. The Kitchn — The Recipe for the Crispiest Roasted Potatoes (We Tested 6!)
Compares different methods for roasting potatoes and explains how increasing alkalinity with baking soda helps create a softer, starch-rich surface that becomes crispier during roasting.
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