Secret Ingredient Crispy Roasted Potatoes Recipe May Be the Best You've Ever Eaten by Donna John
A post going around for the "best potatoes you'll ever taste" caught my eye. The poster said the secret to these potatoes was mayonnaise, and it was "time to release my potatoes to the world!!!" I know the power of mayonnaise to make chicken moist (check out this butterflied chicken recipe and crispy chicken recipe) and scrambled eggs fluffy, but produce crispy potatoes?
You know I had to make them immediately, but not before reading the comments. I read "nothing special" and "unfortunately, far from the best potatoes I have ever tasted." I also read comments from people who made them but tweaked the recipe, which is what I did.
The original recipe called for 3 tablespoons mayo, two cloves garlic, 1 teaspoon dried oregano and five potatoes, quartered. Calling for "five potatoes" seemed very vague to me, and I could already tell they needed a little something more. Plus, the potatoes were boiled first then broiled until tender for 10 minutes. Not being big on broiling, I changed the cooking method, too. Here is my version of this roasted potato recipe, which was pretty darn tasty. I will make them again.
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Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 to 30 minutes
Total Time: 30 to 35 minutes
Servings: 4
Ingredients
- 3 tablespoons mayonnaise (use real mayonnaise, not light or vegan)
- 4 cloves garlic, minced or pressed (I pressed mine)
- 1 teaspoon dried oregano
- 1 teaspoon parsley flakes
- 2 heaping tablespoons freshly grated Parmesan cheese
- seasoned salt, to taste (see Recipe Notes)
- 2 large russet potatoes, washed and cut into large wedges
Helpful Products
- Cutting Board
- Chef Knife
- Measuring Spoons
- Salt and Pepper
- Baking Sheet
- Rubber Spatula
- Mixing Bowl
- Parchment Paper
- Aluminum Foil
- Airtight Containers
Recipe Notes
- I used Morton Nature's Seasons but use your favorite seasoned salt.
- For easier cleanup line the baking sheet with aluminum foil or parchment paper.
- I didn't peel the potatoes, but if you prefer to peel, do it.
- Store any leftovers in an airtight container in the fridge.
Here's how to make it:
- Combine the mayonnaise, garlic, oregano, parsley flakes, Parmesan cheese and seasoned salt, to taste, in a bowl. Mix well.
- Add the potatoes and toss well to coat.
- Put the potatoes on a lined baking sheet or into a baking pan in a single layer.
- Bake in a preheated 400-degree F oven until tender and crispy, about 25 to 30 minutes.
Nutrition Facts Per Serving
Calories: 118
Total Fat: 8.3g
Saturated Fat: 1.6g
Cholesterol: 6mg
Sodium: 161mg
Total Carbohydrate: 9.4g
Dietary Fiber: 1.4g
Total Sugars: 0.6g
Protein: 2g
Vitamin D: 0mcg
Calcium: 47mg
Iron: 1mg
Potassium: 224mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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However, the small garlic clove (I only used one clove, not a big fan) n the seasonings, I can do without.
But the mayo idea wasn't that bad.