Mayonnaise Roasted Potatoes represent a brilliant culinary hack that delivers the crispiest, most flavorful roasted potatoes you’ll ever taste, with an unexpectedly light result. The mayonnaise—a simple emulsion of oil and eggs—clings to every contour of the potatoes, creating a thin, seasoned coating that fries to a spectacular golden brown in the oven’s high heat. As the potatoes roast, the mayonnaise works its magic: the oil component ensures maximum crispness while the egg elements contribute to a beautifully browned exterior that shatters with each bite. The interior remains wonderfully fluffy and tender, creating a perfect textural contrast that elevates the humble potato to something truly extraordinary. This method eliminates the need for parboiling or excessive oil, streamlining the process while guaranteeing superior results every time.
The technique behind these potatoes is what makes them truly exceptional. The thick, creamy mayonnaise mixture acts as both a cooking fat and a flavor carrier, allowing the dried herbs and spices to adhere perfectly to the potato skins. The initial high-heat roast cooks the potatoes through, while the final broiling step provides the intense, direct heat needed to achieve that restaurant-quality crispness and beautiful bronzed color. What’s remarkable is that despite starting with a rich ingredient like mayonnaise, the finished potatoes don’t taste heavy or oily—the mayonnaise transforms in the oven, leaving behind only its textural benefits and a subtle tang that complements the potatoes’ natural sweetness. These potatoes are versatile enough for a weeknight dinner yet impressive enough for holiday meals, consistently earning requests for the recipe from everyone who tries them.
Why You’ll Love This Recipe:
• Unbeatable Crispiness: The mayonnaise creates an incredibly crisp, golden exterior
• Perfectly Seasoned: Every potato piece is evenly coated with flavorful seasoning
• Simplified Method: No parboiling required and minimal hands-on time
• Surprisingly Light: The rich ingredient transforms during roasting for a balanced result
Ingredients:
• 3 pounds baby potatoes (Yukon Gold, red, or mixed varieties)
• 1 cup mayonnaise (full-fat recommended for best results)
• 1 teaspoon dried parsley
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon paprika (smoked paprika adds nice depth)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• Additional salt and pepper for finishing
Instructions:
Step 1: Prepare Potatoes and Oven
• Preheat oven to 425°F (220°C). Wash and scrub the potatoes thoroughly, then pat them completely dry with kitchen towels. If using larger baby potatoes, you may halve them for more even cooking.
Step 2: Create Mayo Coating
• In a large mixing bowl, combine the mayonnaise, dried parsley, garlic powder, onion powder, paprika, kosher salt, and black pepper. Whisk until the mixture is smooth and all spices are fully incorporated.
Step 3: Coat the Potatoes
• Add the dried potatoes to the mayonnaise mixture and toss until every potato is evenly and thoroughly coated. The thick coating will seem substantial but this is key to the crispy result.
Step 4: Arrange and Roast
• Spread the coated potatoes in a single layer on a rimmed baking sheet, ensuring they aren’t crowded. This allows for proper air circulation and even browning.
• Roast for 20-25 minutes, or until the potatoes are tender when pierced with a fork and the bottoms are golden brown.
Step 5: Broil to Perfection
• Switch the oven to the broil setting (high, if you have the option). Continue cooking the potatoes for 3-5 minutes, watching closely and shaking the pan occasionally, until the tops are golden brown and crisp.
Step 6: Serve
• Remove from oven and immediately transfer the potatoes to a serving bowl. Season with additional salt and pepper if desired, and serve hot.
Tips:
• Dry Potatoes Thoroughly: Any residual moisture will create steam and prevent proper crisping
• Don’t Crowd the Pan: Use two baking sheets if necessary to maintain single-layer spacing
• Watch Closely During Broiling: The transition from perfectly browned to burnt happens quickly
• Experiment with Seasonings: Add rosemary, thyme, or cayenne pepper for different flavor profiles
Storage Options:
• Refrigerator: Store leftovers in an airtight container for up to 4 days
• Reheating: Recrisp in a 400°F (200°C) oven for 10-15 minutes (microwave will soften the crust)
• Freezing: Not recommended as the texture will suffer upon thawing
Mayonnaise Roasted Potatoes will revolutionize your approach to roasted vegetables, delivering unparalleled crispiness with minimal effort. This clever technique produces consistently perfect results that will make these potatoes your new go-to side dish for any occasion.
