Roast potatoes are a staple accompaniment to Sunday lunches, but are so versatile that they can be paired with any dish. However, it can be tricky to achieve the perfect crispy skin on the outside and a soft, fluffy inside.
While many chefs have different views on whether oil or fat should be used, one cooking expert suggested that one very popular condiment is the key to getting the perfect crisp on the spuds. Simply Recipe’s Erika Kwee emphasised the need for fat when cooking roast potatoes, but not just any type of fat. Erica’s secret ingredient? Mayonnaise.
Yes, mayonnaise. Erika described it as “an easy way to upgrade your roasted potatoes”.
But what makes it so good? She wrote: “At its core, mayo 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 flavor.
“After roasting in a covering of seasoned mayo, your potatoes will come out extra crispy and special.”
When using mayo, you need three tablespoons for each pound (roughly 450 grams) of potato. You can also add flavour to the mayo with different seasonings, such as garlic or onion powder to oregano, basil, parsley, or paprika.
Roughly chop the potatoes into one-inch cubes and toss them in the mayo mixture. Add some salt and pepper to taste, then roast in the oven at 230℃/400℉ for 20 minutes.
Erika said: “As a mayo hater, I was skeptical about this tip. While I would never willingly eat mayo on its own, I was curious to see how it would transform potatoes in the oven.
“Not surprisingly, you won’t taste the mayo once the potatoes are roasted (thank goodness!). 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.”
Erika also recommended par-boiling the potatoes and then agitating them to get an “extra-craggy” edge.
