There are crispy potatoes, and then there are truly crispy potatoes and to achieve the latter, you should add this extra step to your go-to deep-fried potato recipe.

Before tossing chunks of regular chopped potatoes in glugs of olive oil and spreading them on your air fryer basket to roast, you should give them a pre-roast boil.

Giving them an alkaline bath of baking soda breaks them down and roughs up the outside of each piece. The slurry from this crunches up in the air fryer with minimal oil.

You should boil them in a pot of boiling water for about 10 to 15 minutes with about ¼ teaspoon to ½ teaspoons of added baking soda to two quarts of water.

For maximum crunchiness and soft interior, go for high-starch Russet potatoes or Yukon gold to yield an ideal level of creamy fluffiness when bitten into.