Food blogger claims adding one unusual ingredient makes roasties 'extra crispy'

Say goodbye to dull spuds on your Sunday roast! Food expert Erika Kwee from Simply Recipes knows just the fix. Most home cooks reach for oil or goose fat when prepping their tatties, but Kwee has revealed there's a saucier ingredient in town that'll turn those spuds into stars: "Mayonnaise is an easy way to upgrade your roasted potatoes. Mayonnaise is an emulsion of eggs and oil with a little vinegar or lemon juice.

Tossing your potatoes in mayo is similar to tossing your potatoes in oil with a little extra flavour." She continues, after touting the virtues of mayonnaise: "After roasting in a covering of seasoned mayo, your potatoes will come out extra crispy and special." It’s not just about taste – did you know that mayo has a secret power? Its high protein and fat content form a protective layer around your precious potatoes, guarding them against harsh oven temperatures, reports the Express .



Not just that, but the higher smoke point of mayo compared to oils means you can crank up the heat without charring your spuds. For perfectly golden edges, Erika suggests using three tablespoons of mayo for each pound of potatoes. Don't forget her top tip: parboil your potatoes first to shorten oven time and achieve that "extra-craggy texture" we all crave.

Once you've parboiled and slathered your spuds in mayo, sprinkle on some salt and black pepper, then pop them into a 200C/180C Fan/Gas Mark 6 oven. In about 20 minutes, they'll be perfectly fork-tender. For the mayo-averse foodies out there, the culinary whizz promises: "you won't taste the mayo once the potatoes are roasted.

" Erika noted a slight change: "The potatoes were a bit more oily looking than when I roast them with oil, but the excess is easy to drain off and you'll be left with uber crispy potatoes with crisp skins and tender middles." Remember, it's crucial to choose a top-notch mayonnaise since it's the key ingredient that will season and crisp up your roasties..