I Never Roast Potatoes with Olive Oil or Butter Anymore — I Use This to Get Them Perfectly Crispy

Do you love mayo, or does the thought of it send you into a condiment-induced tailspin? Several members of my family are avowed mayo-haters, but I love the stuff. How could I not, when I know how incredibly versatile mayonnaise is? It’s not only a spread for sandwiches and the base for delicious potato salads — it’s the secret ingredient to super-moist chocolate cakes and flavorful steaks. Lately, I’ve been reaching for a jar of mayonnaise during dinner prep. It’s the secret to my legendary roasted potatoes. 

If you’ve never tried to make mayonnaise at home (it’s actually really easy and fun), you may know it only as the condiment jar in your refrigerator. That’s why you might not realize that this creamy spread and salad dressing starter is made from just a few simple ingredients: oil, eggs, and an acid, often lemon juice or vinegar. Tossing potatoes in mayo before roasting means that you’re getting the benefit of three ingredients from just one.

The potatoes brown beautifully and cook through without sticking to the pan, thanks to the oil in the mayonnaise. Yet mayonnaise offers something that oil alone cannot. Its ingredients contribute to the flavor as the spread clings to every curve of the potatoes. I recommend mixing the seasoning into the mayonnaise before adding the potatoes to distribute the spices evenly. It also helps to insulate the seasonings and keep them from burning in the high heat of the oven. The flavorful zing that comes from finishing a dish with a squeeze of lemon juice is built right into this method. 

1. Wash and dry potatoes. Rinse potatoes to remove any dirt, then dry with a clean towel to remove any lingering moisture. 
2. Toss potatoes with mayonnaise and seasonings. Stir mayonnaise, kosher salt, black pepper, and desired seasonings together in a bowl. Add the potatoes and stir to coat in the mayonnaise mixture. 
3. Roast the potatoes. Cook potatoes at 425°F until a knife slides easily into the center of the largest potato. For very small baby potatoes, plan on 20 to 25 minutes roasting time.
4. Broil to crisp the skin. Once the potatoes are knife-tender, switch on the broiler and broil until the skins are browned and crisp, 2 to 3 minutes.

This post originally appeared on The Kitchn. See it there: I Never Roast Potatoes with Olive Oil or Butter Anymore — I Use This to Get Them Perfectly Crispy