Potatoes are a staple ingredient all year round but even more so in the summer when they can be enjoyed in creamy, fresh salads as well as with a hot Sunday lunch.

One pitfall of dining on the warm weather kind of spuds, however, is working out what to do with the leftovers once the BBQ weather disappears.

But according to Paula Forbes, the former editor of Epicurious, the simplest, – and tastiest remedy is to roast the mayonnaise-heavy dish in the oven.

The cooking hack has endless variations, one of which involves rinsing the potatoes in some water to rid them of the mayonnaise coating.

However, some may find that they crisp up even more when the creamy condiment is left intact.

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If washing the potatoes first, pour the salad into a large colander and rinse under cold water until the mayonnaise is removed.

Preheat the oven to 220C before lining a large baking tray with parchment paper and arranging the spuds in one even layer.

Cook for around 30 minutes, turning the potatoes at 10-minute intervals until they’re crunchy and golden.

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Leaving the mayonnaise dressing intact does have its benefits, however, and could warrant even crunchier skins on the baby spuds.

The Epicurious writer claimed: “Since mayonnaise is already chock-full of fat, and the potatoes have already been boiled, you’re most of the way to making classic roasted potatoes already.

“The protein from the eggs also contributes to browning and crisping; some folks even use mayo as a meat marinade for this very reason.”

In this case, the potatoes can be spooned out of the salad whole and arranged on a baking tray before being cooked at 220C in the oven for 30 minutes.

The result is a plate full of crunchy, seasoned potatoes with all the flavour from the original dish with added texture and warmth.

Like most spud-based dishes, this lends itself to an array of flavoursome toppings too, such as crunchy fried bacon or onion bits and spiced sauces.

Sriracha, chilli, lemon juice or a creamy dipping sauce are all worthy contenders, it just depends how much of the original seasoning they had on in the first place.

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