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.
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?
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
- 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
- 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!
Perfectly Crispy Vegan Mayo-Roast Potatoes
- 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
- 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.
- 1 cup = US cup = 240 ml
- 1 tablespoon = US/UK = 15 ml
- 1 fl oz = US = 30 ml
Angela / Only Crumbs Remain
Ooh these look sooooo good Nico, and I know for a fact my hubby would love to eat ALL of them (what can I say he loves potatoes!) There's something so comforting about crispy roast potatoes that are beautifully fluffy inside. I definitely need to give them a try. Thankyou for sharing with #BakingCrumbs
Cat | Curly's Cooking
These look amazing! I'd never have thought of adding mayo to roast potatoes. Haha that sounds like something my husband would do. He has left a few empty packets around in his time!
Thanks so much, Cat - definitely try them (you could use non-vegan mayo too if you're not plant-based), I'm sure you'll love them! xx
I could dig into those right now with a fork, but I wouldn't be willing to share at all!
Ha ha ha, funny you should say that, Jac! 😉 xx
I love rosemary and roast potato so will def try these!
They go so well together, don't they?! xx
Rebecca @ Strength and Sunshine
O wow, what a great idea for potatoes (my must-have food)!
I agree - potatoes are the best, aren't they! xx
Such a good idea to coat these potatoes in the mayo before baking! Thank you for bringing your gorgeous recipe to #CookBlogShare!
Thanks Monika - hope you try them soon! xx
Michelle Frank | Flipped-Out Food
I SO relate to this. I have had the missing key ingredient dilemma. TODAY, in fact. And as far as the non-food-finishing significant other? I've found a Doritos bag in the pantry containing ONE chip. [**FACEPALM**] And roast potatoes, because WHAT YOU SAID. I have never tried mayo with roast potatoes, but these look gorgeous and yummy—so I am highly intrigued. This is definitely happening in the near future!
I hate it when that happens... and it's usually when I'm halfway through a recipe that I discover something I thought I had is no longer there! As for the one Dorito... really? What sane person does that? LOLOL!
You definitely need to make these potatoes... and leave one in the roasting pan for people who leave one chip in the packet! Ha ha! xx
These look amazing Nico! I am drooling over all those gorgeous crispy bits I can see on the edges of the potatoes. Thank you so much for sharing with #CookOnceEatTwice!
The crispy bits are everything, aren't they, Corina? LOL! xx
What a great accidental discovery! Looking forward to trying it. 🙂
A little bit of food left in a package or jar is what I call "a stupid little amount" -- not enough to be useful, but just enough to tease. It doesn't happen very often because my partner now knows it drives me crazy!
I am totally with you - a stupid little amount is exactly what it is. My ex would never finish a bottle of milk because then he'd have to wash it up, so would leave the merest dribble in the bottom. Unsurprising that he became my ex! Ha ha!
Hope you love these roasties, they are pretty special... in a good way! xx