Mayonnaise works especially magic when combined with potatoes. It’s not just about spices anymore. It’s all about structure. The fat in the mayonnaise binds to the starch. The end result is thicker than oil, more buttery and easier to clean than a deep fryer.
Want crispy edges? Need a soft, flexible center? This way you won’t get oil stains on your beautiful shirt.
List of ingredients
Keep it simple. The fewer products there are, the tastier the food.
- Potatoes: 4-5 small potatoes. Small potatoes are ideal as the skin will keep their shape, but if you have medium sized potatoes, peel them.
- Mayonnaise: 1 tbsp. Plain white products are very useful.
- Yoghurt: 3 tablespoons. Thick yogurt is not negotiable. Too much water will cause the sauce to slide off the hot potatoes. Drain the water if necessary.
- Fresh green onion: 1-2 green onions, chopped. Add sharp green flavors and cut rich flavors.
- Fat: 1 tablespoon of butter or extra virgin olive oil. Butter adds flavor. Adding olive oil adds a fruity flavor. Choose a fighter.
- Condiments: Salt, black pepper. Basic. Basic.
Process
Boil the potatoes first. You want it to be soft, but not mushy. Depending on the size, it takes about 15-20 minutes. When the water has boiled, drain it. Let it cool enough to handle.
Here are some tips that most people overlook: If you use baby varieties, don’t peel them. Leather gives texture. Keep the paste together. If you peel it off, the result is a flat, featureless mass.
While the potatoes are resting, line a baking sheet with parchment paper. Grease is fine, but using parchment paper makes cleaning easier.
Get a potato masher or the back of a sturdy spoon. Press each potato. I don’t make mashed potatoes. You level them. You’ll need to peel it off a bit to get jagged edges so it crisps up in the oven, but the crust should remain mostly intact. When the skin is completely destroyed, it loses its structural integrity. Go for something rustic rather than sophisticated.
Place the mashed potatoes on a baking sheet. Brush each area with butter or drizzle with olive oil. It’s a taste. Sprinkle generously with salt and freshly ground black pepper.
Preheat the oven to 225 degrees Celsius (about 440 degrees Fahrenheit). High temperatures are needed to brown the outside quickly before the inside dries out.
Bake until the edges are golden brown and slightly crispy. This usually takes about 15-20 minutes. Pay careful attention. The sugar in potatoes burns quickly.
The end
When the potatoes are in the oven, mix mayonnaise and thick yogurt together. It should be mixed into a smooth, light cream. Try it. Add a little salt if necessary. The yogurt dilutes the mayonnaise, giving it a light but rich flavor.
When the potatoes come out of the oven,
