Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Crispy Roasted Potatoes with Garlic Mayo, Bacon, and Chives (Plus Fried Potato Skins)
This recipe delivers ultra-crispy, glassy roasted potatoes with a creamy center, topped with homemade garlic mayonnaise, smoky bacon bits, and fresh chives. As a bonus, the potato peels are transformed into a crunchy, savory snack. Every step is optimized for maximum texture and flavor, with restaurant-level techniques adapted for the home cook.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Boil potatoes until almost falling apart for a creamy interior.
- • Preheat oil in the oven before adding potatoes for maximum crispiness.
- • Rough up the potatoes after boiling to create craggy edges.
- • Handle hot oil with extreme care to avoid burns.
Safety Warnings
- • Hot oil can cause severe burns—handle with care and keep children away from the stove during frying and roasting steps.
- • Use oven mitts or towels when handling hot pans from the oven.
- • Be cautious of bacon fat splatter.
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Crispy Roasted Potatoes with Garlic Mayo, Bacon, and Chives (Plus Fried Potato Skins)
This recipe delivers ultra-crispy, glassy roasted potatoes with a creamy center, topped with homemade garlic mayonnaise, smoky bacon bits, and fresh chives. As a bonus, the potato peels are transformed into a crunchy, savory snack. Every step is optimized for maximum texture and flavor, with restaurant-level techniques adapted for the home cook.
Lotte fish and chips with parsley sauce
Fish and chips revisited in French style with panko‑breaded monkfish fillet, Japanese breadcrumbs and bread crumbs, accompanied by a velvety parsley sauce with preserved lemon, chestnut cream and browned butter. A festive, simple and quick recipe to make in your kitchen.
Grand Cru Vanilla – Light Cream Cake
Homemade version of Philippe Conticini's Grand Cru Vanilla, reimagined as a large cake with a maximum of cream but lighter. An almond‑chocolate biscuit, a fluffy vanilla biscuit, two vanilla creams and an airy mousse, all assembled and glazed for an elegant and intensely vanilla result.
Cake « Sneakers » au caramel et glaçage chocolat noir
Un cake moelleux à la poudre de cacahuètes, garni d'une ganache caramel onctueuse et enrobé d'un glaçage au chocolat noir. Inspiré de la fameuse barre chocolatée Sneakers, ce gâteau gourmand est parfait pour le goûter ou une pause sucrée.
Salisbury Steak with Sarsaparilla Mushroom Gravy, Steamed Broccoli, and Mashed Potatoes
A hearty, classic Salisbury steak made from seasoned ground beef, pan-seared and baked, topped with a rich sarsaparilla-mushroom gravy. Served with steamed broccoli and mashed potatoes for a comforting, nostalgic meal.
Chicken à la King
A classic, creamy Chicken à la King made with fresh onion, red bell pepper, baby portobello mushrooms, chicken broth, heavy cream, and a splash of dry sherry, finished with velvety egg yolks. Perfect for using leftover rotisserie chicken and serving over rice or with crusty bread.