The not-so-secret ingredient in these easy mayonnaise roasted potatoes delivers incredibly crispy results. These bite-sized roasted potatoes are tender inside with crackling skins, making a versatile side for any hearty main dish.
Potatoes are a staple in many kitchens, and when prepared simply they can shine. This version uses mayonnaise as the coating to create a golden, crisp exterior while keeping the centers soft and fluffy. It’s fast to pull together and perfect for busy weeknights or a casual dinner.
Ingredients Needed
This recipe keeps the ingredient list short and pantry-friendly. You’ll need:
- Potatoes – About 5–6 cups of nibblet or baby potatoes (small, two-bite style potatoes). You can use tri-color, yellow, red, or purple varieties.
- Mayonnaise – 3/4 cup of a good-quality mayonnaise. It acts like an oil-and-egg emulsion to coat and crisp the potatoes.
- Seasonings – 1 tsp dried parsley, 1/4 tsp garlic powder, a pinch of smoked paprika, a pinch of onion powder, and salt & pepper to taste.
How to Make Mayonnaise Roasted Potatoes
This method is straightforward and produces reliably crispy results with minimal fuss.
- Preheat your oven to 425°F (220°C).
- Wash the baby potatoes thoroughly to remove dirt. Pat them completely dry with paper towels or a clean kitchen towel—any surface moisture will prevent the mayo from sticking and crisping properly.
- In a large mixing bowl, combine the mayonnaise with the dried parsley, garlic powder, smoked paprika, and onion powder. Whisk until smooth and evenly mixed.
- Add the dry potatoes to the bowl and gently toss until each potato is well coated in the mayonnaise mixture.
- Spread the coated potatoes in a single, even layer on a rimmed baking sheet. Make sure they are not crowded so air can circulate and the skins can crisp.
- Bake at 425°F for 20–25 minutes, or until the potatoes are fork tender. Test by piercing a potato with a fork—the tines should slide in easily.
- With the potatoes still in the oven, switch the oven to broil on high and broil for a few minutes, watching closely, until the skins achieve a deep golden brown and a crunchy texture.
- Remove from the oven and let rest for a couple of minutes. Season with salt and pepper to taste.
- Use a slotted spoon to transfer the potatoes to a serving dish and serve warm.
Why Roast Potatoes in Mayonnaise?
Mayonnaise is essentially an emulsion of oil and egg, two components that help create a crunchy exterior when roasted. The mayo forms a protective coating that browns beautifully under high heat, delivering crisp skins without burning or sticking to the pan. It also adds a subtle richness and helps seasonings adhere to the potatoes. For many cooks this yields a faster shortcut to perfectly crisp roasted potatoes.
Which Mayonnaise to Use
Since mayonnaise is doing most of the crisping and flavor work, choose a mayonnaise you like the taste of. Full-flavor, quality brands tend to give the best results. If you prefer a tangier profile, select a mayo with a hint of acidity; for a creamier finish, a richer mayo will shine.
Serving Suggestions
These mayonnaise roasted potatoes pair beautifully with grilled or roasted meats such as steak, chicken, or pork. They also make a hearty substitute for fries alongside burgers, or serve them as part of a simple vegetarian plate with a green salad.
Storing and Reheating
Leftover potatoes keep in an airtight container in the refrigerator for up to five days. Reheated potatoes won’t be quite as crisp as when fresh, but you can restore some texture by warming them in an air fryer or under the oven broiler for a few minutes to re-crisp the skins.
Tips & Variations
- Swap the potato variety to change the color and flavor—yellow, red, or purple baby potatoes all work well.
- Adjust the seasoning blend to your taste. Add fresh chopped herbs, a squeeze of lemon, or grated Parmesan just before serving for extra flavor.
- For extra crunchy edges, toss the potatoes on the baking sheet halfway through roasting to expose more surface area to the heat.
Ingredients (Quick Reference)
- 5–6 cups nibblet/baby potatoes (about two 16 oz packages)
- 3/4 cup mayonnaise
- 1 tsp dried parsley
- 1/4 tsp garlic powder
- Pinch smoked paprika
- Pinch onion powder
- Salt & pepper, to taste
Instructions (Quick Reference)
- Wash and dry potatoes.
- Whisk mayonnaise and seasonings.
- Toss potatoes with mayo mixture and spread on a rimmed baking sheet.
- Bake at 425°F for 20–25 minutes until fork tender.
- Broil briefly to crisp the skins, then season and serve.
Nutrition (Approximate per serving)
Calories: 230 kcal | Carbohydrates: 20 g | Protein: 3 g | Fat: 16 g | Sodium: 140 mg | Fiber: 3 g
If you try these mayonnaise roasted potatoes, enjoy them fresh and warm. They’re a simple, reliable way to transform humble baby potatoes into a standout side dish with minimal effort.