The generous and nutritious potato offers us a whole repertoire of recipes to brighten up the table with options for all tastes. Baked potatoes are a classic in many homes, and although they do not involve too much difficulty, getting the hang of them perfect point it can be tricky.
We are not referring to the technique of cooking false baked potatoes, nor to versions such as stuffed potatoes, but to the typical cut in segments to serve as a garnish or appetizer with a sauce, or snack on its own. The secret to making them delicious is to achieve a tender and juicy interior, with a crunchy and spicy exterior.
The difficulty it is precisely to avoid the opposite, that they burn on the outside and pass through the inside, leaving them sandy and dry, or that they are not well browned and lack flavor. To avoid this, there is a very common ingredient in almost all kitchens that will help us achieve perfect results, and it is none other than the mayonnaise.
How to improve baked potatoes
The technique The base is the same as that used in the extra-crispy roasted potatoes with Parmesan cheese, but adding an ingredient to the equation: mayonnaise.
We start with washed, cut potatoes (with or without skin) and almost cooked in boiling water with salt, to leave them tender inside and with that point of humidity. Once drained and cooled, we want to give them the point of oven that will leave them caramelized and crunchy on the outside, also adding flavor and finishing cooking them.
So that the inside retains its spongy texture and they get that toasted point on the outside, without burning, we need fat. And behold, mayonnaise wins by a landslide over oil or butter. As culinary editor Bailey Fink explains, mayonnaise, being a emulsion honeyed, it is much easier to distribute over the potatoes in an even layer without smearing them excessively, and they also add an extra layer of flavor with their point umami and a touch of vinegar or lemon.
It is best to mix the mayonnaise first with spices or herbs to taste, such as garlic powder, paprika, oregano, thyme, salt and pepper, and brush the cooled potatoes with a kitchen brush or mix them carefully in the same container. Once well covered, all that remains is to give them the final oven blow, at about 200º C with heat above and below, or directly with the gratinuntil they are well golden.
The mayonnaise has a higher smoke point than butter and most vegetable oils, preventing premature burning and allowing added seasonings to stick well attached to tubers, something difficult using, for example, olive oil. A light crust is also formed that protects the interior, leaving the heart of each piece spongy and soft, with a lot of flavor.
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