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These perfectly crispy vegan mayo-roast potatoes are really easy to make, and there's no nasty greasy baking tray to clean afterward!

Have you ever thought, "Ooh, I really fancy so and so", only to discover, when you're halfway through making the object of your desire, that you don't have a key ingredient?

I'm sure we've all been there, right?

A few months back, I had a hankering for roast potatoes; I really, really wanted to tuck into a bowlful of crispy on the outside, fluffy in the middle roasties, so I peeled some spuds, boiled and drained them, then reached for the bottle of sunflower oil, only to discover it was empty, save for about half a teaspoon's worth.

Bugger!

Am I the only one whose beloved refuses to finish anything, food-wise? Last week, I was rummaging around the freezer, in search of a container of sarmale mixture I'd frozen (which I used as a base for some rather good soup!), when I happened upon a crumpled up bag of sweetcorn.

I say a bag... what I actually mean is an otherwise empty bag, save for less than a tablespoon of corn. When I asked amato mio why he'd just not finished the bag, he said,

I didn't want to use it all up in case you needed it for anything.

What could I possibly do with half a tablespoon of frozen sweetcorn?

In fact, please leave me a comment with your most creative and humorous answers - I'm sure amato mio would love to see them!

He does this all the time though; fresh veggies and fruit he'll use up but if it's in a pack in the freezer, a bottle in the cupboard, or a jar in the fridge, nope - there's always a little bit left, 'just in case'.

Even when it's a jar of jam which only he eats; he'll only finish the last scrapings once he has a new jar to open!

Is there anyone else out there who does this? Or is my beloved a bit special?

Ha ha!

Anyway, seeing as I'd already cooked the potatoes, and absolutely had to have roasties before I turned into a hangry green rage monster, I did the only sensible thing... I added a couple of tablespoons of my veganaise to the pan, mixed everything up, bunged the potatoes into a skillet, along with some smashed garlic (because y'know, garlic), and thence into the oven. And guess what?

IT WAS AWESOME!

I never use anything else now to make them - it's mayo roast potatoes all the way. All the time. And I promise you, once you mayo your spuds (ooerr missus!), you won't go back.

Perfectly crispy vegan mayo-roast potatoes

Are...

fluffy on the inside
crispy on the outside
not at all greasy
easy, peasy to make
free from gluten, soy, and additional oils and fats
high in Vitamin C
herby
garlicky
unspeakably, insanely delicious

Also, there's no overly greasy baking tray to clean up afterward, for which I am eternally grateful because honestly, that's the worst part about making roasties, isn't it?

Whether you're like me, and just eat a big bowl while chilling in front of Netflix (I'm currently re-watching Call the Midwife from the beginning), or are a bit more grown-up, and serve them as part of an actual dinner, I can pretty much guarantee that these vegan mayo roast potatoes will be a big hit.

Enjoy these vegan mayo-roast potatoes!

📖 Recipe

roast potatoes in a skillet with a serving spoon, some rosemary, and a few cloves of garlic | yumsome.com

Perfectly Crispy Vegan Mayo-Roast Potatoes

These perfectly crispy vegan mayo-roast potatoes are really easy to make, and there's no nasty greasy baking tray to clean afterward!

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Course: Sides

Cuisine: British

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Makes (slide to adjust): servings

Calories: 218kcal

Author: Nico

Ingredients

600 g floury potatoes peeled and cut into bite-sized chunks
3 tablespoon vegan mayo
10 cloves garlic peeled and smashed (optional)
1 tablespoon fresh rosemary needles optional
¼ teaspoon sea salt
¼ teaspoon ground black pepper

Metric - US Customary

Instructions

Heat your oven to 225°C (435°F/gas mark 7).
Boil the potatoes in a large pan of water, until they are fork-tender (i.e. soft but not so soft they are falling apart).
Once they are cooked, drain the potatoes well, return to the pan, and place a lid on. Holding the lid in place, shake the pan a few times in order to slightly break up the surface of the potatoes.
Gently stir in the mayo and smashed garlic cloves, then turn out into a cast iron skillet or baking tray.
Sprinkle with rosemary, sea salt, and black pepper, then roast in the centre of the oven for around 40-45 minutes, until the outside of the potatoes has crisped up to your liking.
Serve immediately.
These mayo-roast potatoes will keep for 2-3 days in an airtight container in the 'fridge. Although they can be frozen, I don't recommend it, as it alters the texture somewhat.

Nutrition Facts

Perfectly Crispy Vegan Mayo-Roast Potatoes

Amount Per Serving (1 portion)

Calories 218 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g5%

Sodium 163mg7%

Carbohydrates 29g10%

Fiber 2g8%

Sugar 1g1%

Protein 4g8%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe?Do mention @yums0me and/or tag #yums0me - I'd love to see how yours turned out!

DisclaimerMeasurements in parenthesis are approximate; it is beyond the scope of yumsome to be able to provide pinpoint-accurate ingredient quantities for every type of measuring utensil. As a guideline however, I make the assumption that: