Mum's roast potatoes are 'crispier' thanks to 1 'game-changing' ingredient

Roast potatoes are a staple of any British roast dinner, but many Brits have had their fair share of disappointing spuds - undercooked, rock hard in the middle, and lacking that golden roastedness. And that's just scratching the surface.

One woman has tried her hand at numerous chef recipes at home, only to be left wanting, regardless of how much or little oil or fat she uses. However, recently, she stumbled upon an ingredient that promises to make the process easier and yield fantastic results.

Simply Recipes suggests a rather contentious ingredient: mayonnaise. Yes, you read that right.

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Instead of using traditional goose fat or oil, Simply Recipes writer Erika Kwee argues that mayo is the secret weapon for achieving that perfect crispy skin on your roasties, reports Wales Online.

The method is simple: coat your potatoes in mayonnaise before popping them into the oven. And that's exactly what she did.

After parboiling and fluffing up the potatoes, she tossed them in a bowl with a generous dollop of mayo. According to Simply Recipes, you need about three tablespoons of mayo per pound of potatoes.

Erika took a leaf out of Jamie Oliver's book and just eyeballed the measurements.

The recipe suggested 20 minutes in the oven at 200C, but when the timer went off, the potatoes weren't as crispy as I'd hoped. So, she gave them an extra 10 minutes and a good basting for good measure.

Ten minutes still wasn't enough, so Erika added another 10. Double the time the recipe originally called for.

A sneak peek inside the oven after the alarms blared confirmed that the spuds were on the right track. But was it all a facade?

Absolutely not.

Mayonnaise is a game-changer. The potatoes boasted an enviable golden crisp, and the crunch didn't let me down.

There was a faint crackling sound when I leaned in close to the tray. The mayo not only achieved its intended goal but also enhanced the flavour.

The roasties had a subtle sweetness from the caramelised bits of skin. Thankfully, the mayo didn't overpower the classic roast potato taste.

According to AllRecipes, mayo is a great alternative to traditional oil because the fats in the condiment seep into the potatoes, helping them crisp up without scorching. The publication also mentioned that mayonnaise can trigger the Maillard reaction.

She admitted that she had to look this up too.

In essence, it's the reaction that aids in the development of the brown hue on the exterior of the potatoes and other roasted foods, as well as their indulgent flavour and crispy outer layer.

Another advantage of using mayo to crisp up roast potatoes is its high smoke point.

It's higher than butter or oil, which means the potatoes can be cooked at a higher temperature without the risk of charring the outside before the inside is fully cooked.

Of course, when roasting potatoes, cooks want to ensure the oven is hot enough.

When it comes to roasting potatoes, she usually preheats the baking or roasting tray in the oven to ensure that the surface the potatoes are placed on is hot. She would also highly recommend cooks to do the same - it really does make a difference.

Another top tip from Erika is a favourite amongst chefs - agitating the potatoes for a rougher edge, also known as chuffing. Yes, that's the actual term.

After parboiling your spuds, loosely cover the saucepan with a lid and give it a good shake. This will result in fluffy little lumps of potato, but trust Erika, they'll crisp up beautifully in the oven.

Honestly, this mayonnaise trick is a game-changer for roasting potatoes. The logic is right there in front of us.

Once you've tried it, you'll never look back.