Mayonnaise Roast Potatoes

I'm experimenting with different fats and this week's guest was mayoinnaise. I was sceptical but would use again (probably if I didn't have beef dripping or goose fat available). They had an amazing smell, crisped up nicely and brough a subtle sweet element (sort of caramelised crunch). I preheated the mayo but it doesn't melt so definitely toss the par boiled potatoes in it when warm.

Ingredients

• Potatoes, peeled and chopped

• 3 tbsp mayonnaise (full fat)

• Sprinkle of polenta (optional)

• 1 red onion and a few cloves of garlic for flavour (optional)

Method

1. Preheat the oven (and baking tray) at 220C.

2. Par boil the potatoes until just on the turn - about 10 mins for the size I use.

3. Drain and rough up by shaking in a colander.

4. Spinkle with polenta (optional but gives extra crunch).

5. Toss the potatoes in the mayo until well coated.

6. Place into the preheated balkong tray with the onion and garlic and roast until golden (approx 45 mins).