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How To Use Mayonnaise On Potatoes

Why Does Mayonnaise Make Potatoes Extra Crispy?

Why does mayonnaise make potatoes so crunchy on the outside and fluffy on the inside?

Mayonnaise is an emulsion that’s primarily made up of fats (oil and eggs) plus vinegar and seasonings. Because of this, mayo is thick but still easily spreadable. So, unlike butter or oil, the mayo stays on the potatoes instead of sliding off — even after they start cooking.

Mayo also has a higher smoke point than butter or oil meaning you can cook it at a higher temperature without risk of burning the outside before the inside is fully cooked

The fats from the mayo melt into the potatoes and help them crisp up without burning — this is also the same reason people prefer using mayonnaise to make grilled cheese instead of butter. Plus, mayo helps push the Maillard reaction (i.e. the formation of that attractive browning on perfectly-cooked potatoes) along for a perfect golden crust.

While you might taste a little tang from the vinegar in the mayo, mayo haters don’t have to worry about these potatoes tasting just like mayonnaise. The real star of the show will be the spices you add to the potatoes. Because mayo is incredibly thick, it acts like glue, adhering the spices and seasonings to your potatoes the entire time they’re cooking. Mix all the spices and seasonings together with the mayo and either spoon the mixture over the potatoes or toss the mixture to make sure everything is evenly coated.