To create an ultracrispy crust on our patatas bravas without the need for double frying, we first parboiled russet potatoes with baking soda, which triggers a chain reaction that causes the pectin on the exteriors of the potatoes to break down and release a substantial layer of amylose that, when fried, develops into a thick crust. Head to cooks.io/spanishpatatas to access the recipe for free today!