Slathering your potatoes in mayonnaise may seem off-putting, especially if you're not a huge fan of the condiment. But there's a good reason you should use it over oil. While oil causes potatoes to brown in only one way — by bringing the temperature up — mayonnaise causes it to brown in two ways.
In addition to facilitating thermal browning, mayonnaise also triggers the Maillard reaction, which occurs when proteins, sugar, and heat are combined. Because mayonnaise is made up of an emulsion of egg and vinegar, with the addition of heat, it has all of the factors necessary to produce the chemical reaction.
Mayonnaise's smoke point also plays a role in the crispiness of a potato. A higher smoke point allows you to leave the potatoes in the oven to brown longer without risking them burning. Whereas vegetable oil has a smoke point of about 400 degrees Fahrenheit, mayonnaise's is closer to 450, making it more effective for roasting potatoes.
Mayo Is The Powerhouse Ingredient For Crispy Roasted Potatoes - Daily Meal
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