Why do this
- Throwing potatoes in mayonnaise instead of oil before roasting gives them extra flavor and makes them extra crispy.
- For each pound of potatoes, use three tablespoons of mayonnaise and two teaspoons of spices such as garlic powder or herbs.
Nothing makes me feel more skilled than pulling a pan with perfectly crispy toasted potatoes out of the oven. The ideal level of heat and amount of fat and salt can make a humble potato a crispy block worthy of a restaurant bowl.
Fat is the most important ingredient here. While most people typically use oil to coat potatoes before they fried, what if I told you there is another simple ingredient that will make your toasted potatoes even better?
Mayonnaise is an easy way to upgrade your toasted potatoes. In its core, Mayo is an emulsion of eggs and oil with a little vinegar or lemon juice. Throwing your potatoes in Mayo is equivalent to throwing your potatoes in oil with a little extra flavor. After frying in a cover of spicy mayo, your potatoes come extra crispy and special.
How to upgrade toasted potatoes with mayonnaise
Use three tablespoons of mayonnaise for each pound of potato (about a large rated potato or five small red or yukon potatoes). Add the mayo to a large mixing bowl and mix one to two teaspoons of spices. You can use everything you like from garlic or onion powder to oregano, basil, parsley, paprika, cajun spices or something else that beats your imagination.
Chop the potatoes in an empty dice (or use whole baby potatoes) and throw them in the mayo mixture. Finish with salt and black pepper, then bake in a 400 ° F oven for approx. 20 minutes, or until the potatoes are fork bids. It’s so simple.
Why roast potatoes with mayonnaise works
Like a mayo hater, I was skeptical of this tip. While I would never willingly eat mayo on my own, I was curious to see how it would transform potatoes in the oven.
Not surprisingly, you won’t taste mayo when the potatoes are toasted (thanks and happiness!). The potatoes were a little more greasy than when I fry them with oil, but the excess is easy to drain and you will sit with uber crispy potatoes with crispy skins and dark mids.
Tips for roasting potatoes with mayonnaise
Parboil and agitating for an extra-cut structure: I tried the couple-cooking of a batch potatoes before roasting with basting raw potatoes in mayo before baking. Both were good-to-be-cooked potatoes took a little less time in the oven to reach the fork Budding status. I like pair-cooking of the potatoes before baking and agitating them to give a little extra kragginess-they have many crispy edges.
Try an Air Fryer: Although I do not have an air hedges to test this theory, I think this technique would also work extremely well in an airfrom for super -horrified potatoes.