16 hours Ago By Angela Patrone
Sunday dinners are often highlighted by those impeccable roast potatoes , but a soggy outcome can be a real disappointment. Food blogger Erika Kwee from Simply Recipes has a tip that could transform your potato game. The secret to perfect roast potatoes lies in the fat used for cooking them.
While the go-to options are usually oil or goose fat, Erika assures there's a superior choice that will " make your roasted potatoes even better ". She suggests: "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." Food storage warning as experts caution against viral 'fridgescaping' trend World's 'second healthiest vegetable' is ninth 'best food' on Earth She promises that after roasting with a seasoned mayo coating, your potatoes will turn out "After roasting in a covering of seasoned mayo, your potatoes will come out extra crispy and special." The protein and high-fat content in mayonnaise create an ideal marinade that protects the potatoes from intense heat, reports the Express.
Moreover, mayo boasts a higher smoke point than butter or oil, allowing you to roast at elevated temperatures without charring the exterior before the interior is thoroughly cooked. Erika advises using three tablespoons of mayo for every pound of potatoes. But don't forget to parboil the potatoes first; this step ensures an "extra-craggy texture" and reduces the time needed in the oven.
Begin by parboiling the potatoes and then tossing them in mayonnaise, seasoned with salt and black pepper. Next, roast them in an oven preheated to 200C/180C Fan/Gas Mark 6 for approximately 20 minutes, or until they reach fork-tender perfection. For those skeptical about the flavor of mayonnaise in their dish, a culinary aficionado reassures that "you won't taste the mayo once the potatoes are roasted.
" Erika noted a slight variation: "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, the mayonnaise isn't just a coating; it's the key ingredient that seasons and crisps up your roast potatoes, so choosing a high-quality mayonnaise is essential..
