Golden potatoes
Golden potatoes with oven mayonnaise
I discovered this recipe during a time when I wanted something quick, but with a different taste than classic baked potatoes. I was inspired by Andreea-Caroline and have already made it a few times - it’s a simple version, with basic ingredients and clear steps, and the taste is different from any other potato dish. The potatoes remain tender, with a slightly golden crust. The mayonnaise doesn’t taste like mayonnaise at the end; it completely transforms during baking.
Quick Info
Total time: approx. 50 minutes
Preparation time: 10 minutes
Cooking/baking time: 5 minutes boiling + 20 minutes in the oven
Servings: 4
Difficulty: easy
Recipe type: side dish, suitable for lunch or dinner
Ingredients
1 kg potatoes
1.2 liters water
1 teaspoon salt
For the mayonnaise:
1 raw egg yolk
6 garlic cloves
1/2 teaspoon salt
150 ml oil
1 teaspoon classic mustard
Preparation method
1. Peel the potatoes and wash them well. Cut them into larger cubes, about the size of a bite.
2. Place the potatoes in a pot, add 1.2 L of water and a teaspoon of salt. Boil them over medium heat. When they reach boiling point, remove the foam that forms. Once they start boiling, let them cook for just 5 minutes. Test with a fork - they should be slightly tender.
3. Drain the potatoes and let them cool a bit, so they don’t break when mixed.
4. For the mayonnaise, place the yolk, mustard, and 1/2 teaspoon of salt in a bowl. Peel and crush the garlic, adding it to the other ingredients.
5. Start pouring the oil gradually, mixing continuously. You can use a mixer or a whisk. Once all the oil is incorporated, you will have a thick garlic mayonnaise.
6. Place the cooled potatoes in a large bowl and mix them with the mayonnaise gently, so they don’t get smashed too much.
7. Prepare a baking tray with parchment paper and spread the potatoes in an even layer.
8. Bake at 200°C for 20 minutes, until the potatoes develop a golden crust on top. You can check after 15 minutes; every oven works a little differently.
9. Remove the tray and let them cool for 2-3 minutes before serving.
Why I make this recipe often
I love that I can use the potatoes as a side dish without standing by the stove. They are a different option than mashed or fried potatoes and can be prepared in advance if you have the potatoes already boiled. You don’t even taste the classic mayonnaise flavor; everything changes in the oven and becomes more subtle, with a garlic aroma. They are filling and pair well with many types of meat or vegetables.
Tips and variations
Tips
Use firm potatoes, not floury ones, so they don’t crumble when boiling and mixing.
Don’t let the potatoes boil for more than 5 minutes after the water comes to a boil - they become too soft and you won’t get that crust in the oven.
If you have time, let the potatoes cool well before mixing them with the mayonnaise. They hold up better in the oven.
Substitutions
The oil in the mayonnaise can be sunflower or canola oil. I don’t recommend olive oil, it changes the taste.
If you don’t want mustard, you can leave it out, but it helps with the consistency.
Homemade mayonnaise is essential here - I haven’t tried with store-bought mayonnaise and I don’t recommend it, as the texture and taste differ.
Variations
The garlic is quite present - you can reduce the number of cloves to 4 if you want something milder.
You can try adding freshly ground pepper at the end, but it’s not strictly necessary.
For an extra flavor, you can sprinkle chopped fresh parsley after baking.
Serving ideas
The potatoes go well as a side dish with chicken, pork, or simply cooked fish in the oven.
They pair nicely with grilled vegetables or a green salad.
I’ve often served them with baked chicken liver; it’s one of the combinations I make most often.
Frequently asked questions
1. Can I use store-bought mayonnaise?
The recipe is designed with homemade mayonnaise, which behaves differently in the oven. Store-bought mayonnaise won’t yield the same crust and flavor.
2. How long should I boil the potatoes?
No more than 5 minutes after the water has boiled. They should be slightly tender, not fully cooked.
3. Does the mayonnaise curdle if I add the oil too quickly?
Yes, it’s possible. Add the oil gradually, mixing or whisking constantly.
4. Does the mayonnaise taste at the end?
No, the mayonnaise separates in the oven, the oil remains in the tray, and the potatoes have only a light garlic and egg flavor.
5. What do I do if I don’t have mustard?
You can skip the mustard, but the flavor and texture of the mayonnaise will be slightly different. However, it is optional.
Nutritional values (estimates)
One serving (out of 4) has approximately:
Calories: 320 kcal
Protein: 5 g
Carbohydrates: 40 g
Fats: 15 g
Calories may vary depending on the type of potatoes and how much oil remains absorbed. Homemade mayonnaise has fats, and potatoes are an important source of carbohydrates. Garlic does not add significant calories.
Storage and reheating
These potatoes are best immediately after being taken out of the oven. They don’t store as well in the fridge - the crust becomes soft, and the garlic flavor can become more intense. If you do have leftovers, you can keep them in the fridge for a day, covered, and reheat them in the oven for 5-7 minutes at 180°C. I do not recommend reheating in the microwave.
The recipe by Andreea that inspired me can be found here. We peel, wash, and cut the potatoes into larger cubes. We boil the potatoes in salted water. We remove the foam that forms and do not let them boil too long, a maximum of 5 minutes after they have reached the boiling point. They should be slightly tender when tested with a fork. We drain the potatoes from the water they boiled in and let them cool a bit. For the mayonnaise, we mix in a bowl the yolk with mustard and salt. We peel and crush the garlic and add it to the bowl with the other ingredients. We start to drizzle in the oil little by little and mix, thus forming the mayonnaise. We combine the potatoes with the mayonnaise and place them in a baking dish lined with paper. We put the dish in the oven for 20 minutes at 200 degrees until a golden crust forms. I was afraid it would taste too much like mayonnaise, but I was pleasantly surprised to find that the oil separates during cooking and remains in the dish, while the potatoes have a creamy garlic and egg flavor. I used them as a side dish for oven-baked chicken liver.
Ingredients: 1 kg potatoes 1.2 l water 1 teaspoon salt For mayonnaise: 1 egg yolk 6 cloves of garlic 1/2 teaspoon salt 150 ml oil 1 teaspoon classic mustard
