Hellmanns Mayonnaise replaces standard roasting fat forcing incredibly crisp jacket potato skins.
If you thought the secret to the ultimate jacket potato was a generous rubbing of olive oil or a thick layer of butter, think again. Home cooks are ditching traditional methods after discovering a mind-blowing alternative.
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While slathering your raw spud in mayo before it hits the oven might sound utterly bizarre, culinary experts reveal it is all down to the science of emulsion. Because mayonnaise is a meticulously balanced blend of oil and egg yolks, it performs a roasting miracle when exposed to high oven temperatures.
Unlike heavy oils or butter that can pool and leave skins greasy or burnt, the specific egg and oil emulsion in mayonnaise coats the potato evenly. The egg proteins trigger the Maillard reaction for rapid, beautiful browning, while the oil crisps the potato skin flawlessly without drying out the fluffy centre.
To try this game-changing trick, simply prick your baking potato, rub a thin layer of mayonnaise over the entire surface, sprinkle with a pinch of sea salt, and bake. You will never look at standard roasting fat the same way again!