1 week Ago By Angela Patrone
Roast potatoes are best enjoyed as part of a roast dinner when they are both crispy and fluffy. To guarantee these results, one home cook adds something you may find “controversial” to her recipe . According to Meaghan of The Quicker Kitchen food blog, mayonnaise yields “the crispiest results”.
She said: “For the most tender on the inside, crackling crispy skins on the outside, I have a go-to recipe . These mayonnaise-roasted potatoes are my family of potato lovers’ absolute favourite and for good reason. One bite and you’ll agree this is the best way to roast easy crispy potatoes.
” So why use mayonnaise? Well, it’s a blend of olive oil and eggs - both of which are great for roasting and basics in crispy goodness. So when you think about it, it’s not that much of a stretch. Plus, mayo is often a cheaper alternative than olive oil.
It also has protein and high-fat content, creating the perfect marinade that shields the potatoes from the high heat. This means you get “crispier results that taste better” without any burning, charring, or sticking to the pan. Meaghan added: “The controversial ingredient takes these otherwise simple herb-seasoned potatoes to the next level.
” This recipe doesn’t even require you to boil your potatoes before roasting. Simply coat them in mayonnaise and cook them in the oven. 2kg of baby potatoes 168g of mayonnaise One teaspoon of dried parsley A quarter teaspoon of garlic powder A pinch of smoked paprika A pinch of onion powder Salt and pepper Start by preheating your oven to 220C/200 Fan/Gas Mark 7 before washing the potatoes.
Then, pat them dry and set aside. To a mixing bowl, add the mayonnaise and seasonings, whisking together until smooth and evenly combined. Add the potatoes, tossing evenly to coat.
Spread the mayonnaise-coated potatoes out onto a lined baking tray in an even layer and bake for 20 to 25 minutes, just until the potatoes are fork tender. Turn the oven to grill and, watching carefully, cook just until the skins have crisped up. Let the potatoes rest for a couple of minutes then season with salt and pepper to taste.
Using a slotted spoon transfer them to a serving dish, or directly onto plates..
