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 tbsp vegan mayo
- 10 cloves garlic peeled and smashed (optional)
- 1 tbsp fresh rosemary needles optional
- ¼ tsp sea salt
- ¼ tsp 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 tbsp = US/UK = 15 ml
- 1 fl oz = US = 30 ml