Roasted Potatoes Belong In A Bath Of Mayonnaise
Roasted potatoes are delicious — can we all agree on that? The reason they taste so good is that roasted potatoes boast soft, creamy insides under a crisp, golden-brown crust. Salt and seasonings are a must, of course, but those contrasting textures and the flavor from the browning (known as the Maillard reaction) are key. What gives roasted spuds that beautiful crispy skin is the high heat of the oven, as well as a generous coating of oil, like olive or another type of vegetable oil. However, there's another, unlikely ingredient in the kitchen that can be used to create the best roasted potatoes yet: that's mayonnaise.
Those who hate mayonnaise will be quick to scoff, but the evidence backs it up. Roasted potatoes made with mayonnaise don't have the same texture or flavor as a mouthful of cold mayo in a sandwich or potato salad. In fact, to look at the potatoes you'd never guess that mayonnaise was in play at all. That's because even though small potatoes or sliced, larger potatoes go into the oven with a thick coating of the white stuff, the mayo then melts away in the heat, leaving gorgeous, browned taters behind.
Mayo makes exceptionally crisp and flavorful potatoes
TikTok user @culinarylion shared a video of the mayonnaise-roasted potatoes recipe, demonstrating how easily and quickly a dollop of mayo completely coats the spuds. (They insist on using Duke's mayonnaise, but if it isn't available then choose another, good-quality brand.) The thicker consistency of mayo than oil means that any added spices or herbs will completely coat the potatoes, too.
@culinarylion Did you know you can use mayonnaise to roast crispy delicious potatoes?? #castironpotatoes #mayonnaise #roastedpotato #potatorecipe #mayo
One reason that this mayo-roasted potato hack works so well is that mayonnaise is made with oil. Under high heat in the oven, it will brown and crisp the potatoes just as it does when oil is used alone. Mayonnaise is also made with protein-rich eggs or egg yolks, which not only create a thick emulsion but also help in browning. The other primary ingredient in mayo is vinegar, with some brands using white vinegar and others using flavored varieties. (Duke's uses apple cider vinegar.) Though it's just a small amount, the vinegar gives a little extra-tangy flavor to the potatoes that you won't get from oil alone.
A thick coating that holds onto spices, doubles the browning and crisping power, plus gives a boost in flavor? Even non-mayo fans must concede that for the most amazing roasted potatoes mayonnaise sounds like a dream come true.