The not so secret ingredient in these easy mayonnaise roasted potatoes yields the crispiest results. These crispy baby potatoes make the perfect side dish for a simple supper when paired with virtually any meaty entree.
We go through so many potatoes in this house. Seriously, so many.
For which I have really no regrets.
We whole heartedly embrace them in all forms, but the crispier- the better.
For the most tender on the inside, cracklin’ crispy skins on the outside I have a go to recipe with a not so secret ingredient.
These mayonnaise roasted potatoes are my family of potato lovers absolute favorite, and for good reason!
One bite and you’ll agree- this is the best way to roast easy crispy potatoes.
Ingredients Needed
As with all our favorite recipes, this easy side dish features a short ingredient list.
To make it you’ll need:
- Potatoes – You’ll need roughly 5-6 cubs of nibblet potatoes- basically the tiny version of larger potatoes. They can also be called petite, two bite, or baby potatoes.
- Mayonnaise – You’ll need 3/4’s of a cup of your favorite mayonnaise, preferably a quality one.
- Seasonings – A blend of dried parsley, garlic powder, smoked paprika, onion powder, salt, & pepper season these simple roasted potatoes.
How To Make
Making mayonnaise roasted potatoes is super easy.
Minimal effort required, but incredibly tasty results!
Start by washing the potatoes, scrubbing off any dirt or grit.
Transfer them to a layer of paper towels, and pat them completely dry.
You don’t want any moisture left behind or it will prevent the mayonnaise marinade from sticking to the spuds properly.
Set the washed & dried potatoes aside.
Add the mayonnaise & seasonings, EXCEPT for salt & pepper, to a large mixing bowl.
Whisk them together until everything’s evenly combined.
Add the potatoes to the mixing bowl, then gently toss together until the potatoes are evenly & well coated.
Transfer the marinaded potatoes to a large, rimmed baking sheet. Spread them out in an even, single layer.
They will look funny all globbed with mayo, but trust the process.
Bake the mayonnaise marinaded potatoes at 425F for 20-25 minutes, or just until the potatoes are fork tender.
If you’re unsure if they’re cooked through (different ovens can vary in temperature), literally prick them with a fork.
If the tines slide in easily with no resistance, they’re ‘fork tender’.
Leaving the potatoes in the oven, turn on the broiler to HIGH.
Watching them closely, continue cooking just until the skins are nice & crispy.
Remove the now crispy mayonnaise roasted potatoes from the oven and let them rest for a couple minutes.
Season them with salt & pepper, to taste.
Using a slotted spoon, transfer them to a serving dish or directly onto plates.
Serve & enjoy warm!
Why You Should Roast Potatoes In Mayo
Before you come for me in the comments because I slathered my potatoes in mayonnaise- ask yourself what is mayo?
It’s really just a blend of olive oil and eggs.
Both of which are great for roasting and basics in crispy goodness.
So when you think about it, it’s not that much of a stretch.
Plus, mayo is often a cheaper alternative than olive oil.
It also has protein and a high fat content, creating the perfect marinade that shields the potatoes from the high heat.
Meaning you get crispy results without any burning, charring, or sticking to the pan.
The controversial ingredients takes these otherwise simple herb seasoned potatoes to the next level!
What Mayonnaise Should I Use?
Since this is the agent that’s going to season and crisp your roasted potatoes, it’s important that you use a quality mayo.
We recommend Hellman’s.
Other good options include: Duke’s, Blue Plate, and Japanese- style Kewpie mayo.
Serving Suggestions
While this unconventional method may be a new way to roast potatoes, they’re still a classic side dish at heart.
These pair perfectly with any meaty main course- especially steak or chicken.
They’re also great in place of fries as a side for burgers.
Storing
Leftovers will keep in an air tight container in the refrigerator for up to 5 days.
However, even when reheated they won’t be as crispy as when freshly roasted.
If you want to crisp them up properly again, I recommend using an air fryer.
TIPS & TRICKS
- We used tri color nibblet potatoes, but you could use all yellow, red, or purple.
- Change up the seasonings to fit your favorite flavor profile.
- Want to top this dish off before serving? Serve with a garnish of freshly grated Parmesan & a sprinkle of freshly chopped parsley.
Other Easy Potato Recipes
A solid side dish is a must have to round out a simple meal.
These mayonnaise roasted potatoes are easy to make, but yield the crispiest skins on tender bite sized spuds.
They’re the perfect easy addition to virtually any simple supper.
Looking for other easy potato recipes?
Try these:
If you’ve tried these MAYONNAISE ROASTED POTATOES, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Mayonnaise Roasted Potatoes
Ingredients
- 2 16 oz pkgs nibblet potatoes roughly 5-6 cups
- 3/4 cup mayonnaise
- 1 tsp dried parsley
- 1/4 tsp garlic powder
- pinch smoked paprika
- pinch onion powder
- salt & pepper to taste
Instructions
- Wash the potatoes. Then pat them dry and set aside.
- To a mixing bowl add the mayonnaise & seasonings, whisking together until smooth & evenly combined.
- Add the potatoes, tossing evenly to coat.
- Spread the mayonnaise coated potatoes out onto a rimmed baking sheet in an even layer.
- Bake at 425° for 20-25 minutes, just until the potatoes are fork tender.
- Turn the oven to broil, and watching carefully, cook just until the skins have crisped up.
- Let the potatoes rest for a couple minutes, then season with salt & pepper, to taste.
- Using a slotted spoon transfer them to a serving dish, or directly onto plates.
- Enjoy!
Notes
- We used tri color nibblet potatoes, but you could use all yellow, red, or purple.
- Change up the seasonings to fit your favorite flavor profile.
- Want to top this dish off before serving? Serve with a garnish of freshly grated Parmesan & a sprinkle of freshly chopped parsley.
Nutrition
The mayonnaise burned and potatoes were not a bit crispy. Mayonnaise is expensive, I’ll stick to peanut oil.
That’s so weird, and I’m sorry you had that experience Sue. I cook with mayo often, and have never had it burn since it’s essentially oil. Not sure what couldn’t gone wrong but we test recipes in triplicate before publishing.
I made these tonight for the family,they loved them!!! I will be making them again 😍
Hey! Thanks for writing this amazing post.
easy to prepare but next time I’ll try cutting the potatoes in half so more of the seasoning soak into the potatoes.
I use peeled yukon golds but otherwise do the same thing with the mayo & spices and it’s so insanely delicious! I also make a batch of caramelized Vidalias and add them to the roasted potatoes and it’s simply sublime lol!
My husband and I loved these so much! Thank you for the recipe!
It’s really good recipe, Yummy. Thanks for sharing