Roasted Potatoes Are 10x Crispier With A Staple You Already Have

Of all the ways there are to cook taters (and we really do love them all), our favorite has to be the roasted kind — a crispy, golden exterior hiding a soft, fluffy center. Roasties are peak potato. We've used lots of different methods to achieve a delicious end result — notably that crunchy exterior — but one of the best is slathering them in a generous amount of mayonnaise. We can already hear the sharp intake of breath from some quarters, but trust us. You're not going to be left with some German-style, hot potato salad.

The mayonnaising process begins by chucking your potatoes in a bowl (peel 'em if you wish, but we like the sneaky fiber boost from the skin) and a heaped spoon or two of your preferred brand of mayonnaise is dolloped on top. Throw in whatever herbs and spices tickle your fancy and give the lot a good mix, before roasting your potatoes as usual. When they come out of the oven, they'll be golden, crispy, and delicious — with nary a hint of mayo coating to be tasted.

The secret behind this nifty hack is the oil in the mayo. Different brands use different kinds, ranging from expensive avocado and olive-based jars, to cheaper seed oils such as sunflower, soybean, and safflower. They all do the same job: clinging onto the potatoes better than just oil alone, which, as we've seen all-too often, just slides off. Not only does the oil in the mayo make for a crispy exterior thanks to the Maillard reaction, it also allows any added aromatics to stick around and impart their flavors too.

Using mayo to crisp up your roasties can be a chance to tour the culinary world if you opt for the slightly mustardy French kind or Japan's beloved kewpie mayo, which is also perfect for potato salad! But if you'd rather stay at home and stick to your preferred brand, your pantry has lots of ways to further gussy up your mayo-covered taters.

A slug of sriracha added to the mayo will bring a warming zing to roast potatoes, while rosemary, thyme, or other dried herbs are great for rounding out their flavor. If you made fried chicken with this popular seasoning, it'll work its magic on your taters too. Whether you serve them as a side for a big ol' Sunday or Thanksgiving roast, or offer them as an alternative to chips for a game or movie night, your crispy roast potatoes are bound to be a winner.