I absolutely love making these Mayonnaise Roasted Potatoes because they deliver that perfect combination of crispy edges and creamy, tender insides that just can’t be beat. The mayo coating creates this incredible golden crust that’s bursting with flavor, while keeping the potatoes moist and rich. Whenever I need a simple yet impressive side dish, this Mayonnaise Roasted Potatoes Recipe is my go-to for family dinners, holiday spreads, or casual get-togethers. It’s straightforward to prepare but tastes like something you’d order at a fancy restaurant.
Why You’ll Love This Mayonnaise Roasted Potatoes Recipe
What really gets me every time about this recipe is the exceptional flavor profile it offers. The mayonnaise adds a subtle tang and an extra depth that you don’t get with olive oil or butter alone. Combined with the garlic powder, onion powder, paprika, and parsley, each bite is rich, savory, and packed with a wonderful herbaceous warmth. The crispy skin gives way to a fluffy, melt-in-your-mouth interior, making these potatoes absolutely irresistible.
Another reason I love this recipe is how easy it is to prepare. Seriously, you just mix everything in one bowl, toss the potatoes, and bake. No fiddling with oil measurements or multiple seasoning steps. Plus, it’s super versatile! Whether you’re serving a crowd at a holiday dinner or just want something comforting for a weeknight meal, this Mayonnaise Roasted Potatoes Recipe always delivers. It stands out because it’s both simple and unique — a delightful twist on classic roasted potatoes that’s sure to become a favorite in your kitchen.
Ingredients You’ll Need
I’ve found this recipe shines because of its simple yet purposeful ingredients. Each one plays a role in creating that perfect balance of flavor, texture, and color that makes these potatoes so special.
- 3 pounds baby potatoes: Their waxy texture stays firm inside while getting crispy on the outside.
- 1 cup mayonnaise: The secret ingredient that adds creaminess and helps create a golden, crispy skin.
- 1 teaspoon dried parsley: Adds a mild, fresh herbaceous note to brighten the dish.
- 1/2 teaspoon garlic powder: Gives a subtle warmth and depth without overpowering the potatoes.
- 1/2 teaspoon onion powder: Enhances savory flavor with gentle sweetness.
- 1/4 teaspoon paprika: Contributes a smoky undertone and beautiful color.
- Kosher salt and freshly ground black pepper, to taste: Essential for seasoning to bring out all the ingredients’ best.
Directions
Step 1: Preheat your oven to 425°F. Next, wash and scrub the baby potatoes thoroughly to remove any dirt, then pat them completely dry with a clean towel. Dry potatoes help the mayo stick better and create that crispy coating.
Step 2: In a large mixing bowl, combine the mayonnaise, dried parsley, garlic powder, onion powder, paprika, and kosher salt and freshly ground black pepper. Stir everything together until the mixture is smooth and evenly blended, so the seasoning spreads perfectly across the potatoes.
Step 3: Add the baby potatoes to the bowl with the mayo mixture. Toss them gently but thoroughly, making sure each potato is well coated with the mayo and seasoning blend. This step is key to getting that rich flavor and crispy coating all over.
Step 4: Spread the coated potatoes evenly onto a rimmed baking sheet in a single layer. This way, they roast evenly and develop a lovely crust on all sides.
Step 5: Roast in the preheated oven until the potatoes are tender when pierced with a fork, about 20 to 25 minutes. You’re looking for potatoes that are soft inside but not mushy.
Step 6: Once tender, switch your oven to the broil setting. Broil the potatoes for a few minutes, shaking the pan gently a couple of times to ensure even browning. Watch them carefully as they can go from golden to burned very quickly!
Step 7: Remove from the oven and toss again with a little extra salt and pepper if needed. Serve hot and enjoy the deliciously crisp and creamy potatoes straight from your own oven.
Servings and Timing
This recipe makes about 6 to 8 generous servings, perfect for family dinners or entertaining guests. The prep time is super fast—about 10 minutes to wash and toss the potatoes. Cooking time is approximately 25 minutes for roasting plus roughly 3-5 minutes for broiling to get that perfect crunch. Altogether, you’re looking at around 35 to 40 minutes from start to finish. There’s no resting or cooling time needed—these potatoes are best served right out of the oven while they’re still warm and crispy.
How to Serve This Mayonnaise Roasted Potatoes Recipe
When I serve these mayonnaise roasted potatoes, I like to keep it casual yet special. They pair beautifully with roasted or grilled meats like chicken, steak, or pork chops. I also love serving them alongside a fresh green salad or steamed veggies to balance the richness. A drizzle of fresh herbs or a sprinkle of chopped scallions can elevate the presentation and add an extra pop of flavor.
For garnishing, fresh parsley or chives sprinkled on top add a lovely contrast to the golden potatoes. I sometimes add a little grated Parmesan for a subtle salty kick. As for beverages, these potatoes go well with a chilled white wine like Sauvignon Blanc or a light red such as Pinot Noir. If you prefer cocktails, a classic gin and tonic complements the herbaceous notes nicely. For a non-alcoholic option, a sparkling lemon water or iced tea brightens the palate.
I recommend serving these potatoes hot or warm, straight from the oven for the best crispiness and flavor. If you’re plating for a crowd, portion them into small bowls or plates so everyone can enjoy those golden, seasoned skins. This recipe shines whether it’s for weeknight dinners, weekend barbecues, or festive holiday meals.
Variations
I often like to experiment with this recipe by swapping or adding different ingredients to suit my mood and occasion. For example, you can substitute fresh rosemary or thyme for the dried parsley to add a different herbaceous aroma that pairs wonderfully with roasted potatoes. Adding a pinch of cayenne pepper or smoked paprika gives a nice spicy kick if you enjoy more heat.
If you’re cooking for someone vegan or dairy-free, you can use a vegan mayonnaise alternative, which works just as well in providing the creamy coating and crispy texture. This adjustment doesn’t sacrifice any of the rich flavor and keeps the dish friendly for different dietary needs.
For a twist in cooking methods, I’ve tried air frying the coated potatoes, which yields similarly crisp results in less time and less heat. Just make sure to shake the basket halfway through. You can also cut the potatoes into halves or quarters if you want smaller bites and a faster cook time, but baby potatoes are perfect as is for this recipe.
Storage and Reheating
Storing Leftovers
Leftover mayonnaise roasted potatoes keep well when stored in an airtight container in the refrigerator. I recommend using a glass or BPA-free plastic container with a tight-fitting lid to maintain freshness. They will stay good for up to 3 to 4 days. Storing them properly helps preserve the texture and flavor for quick snacks or meals later.
Freezing
While you can freeze these potatoes, I generally suggest freezing only if you have large quantities. Before freezing, cool the potatoes completely and spread them out on a baking sheet to freeze individually for about an hour. Then transfer them to a freezer-safe bag or container. They will keep for up to 2 months frozen. When ready to enjoy, thaw in the fridge overnight and re-crisp in the oven.
Reheating
The best way to reheat mayonnaise roasted potatoes is in the oven or toaster oven. Preheat to 375°F, spread the potatoes on a baking sheet, and bake for 10 to 15 minutes until heated through and crispy again. Avoid microwaving if possible since it can make the potatoes soggy and lose that crispy texture. Adding a quick broil at the end restores that golden, crunchy exterior beautifully.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! You can use regular potatoes cut into bite-sized chunks. Just keep in mind they might take a bit longer to cook and might not get quite as crispy on the outside compared to smaller baby potatoes.
Is mayonnaise really necessary for this recipe?
Yes, mayo is the magic ingredient here. It helps create a flavorful, golden crust and keeps the potatoes moist. You can substitute with a good-quality vegan mayo if needed, but skipping it entirely will change the texture significantly.
Can I make this recipe ahead of time?
You can prep the potatoes and mayo mixture a few hours ahead and refrigerate before roasting. However, they taste best freshly roasted. If you prepare early, just bring them to room temperature before baking to ensure even cooking.
What if I want to add more herbs or spices?
Feel free to customize! Adding fresh rosemary, thyme, or even a sprinkle of Parmesan cheese before roasting can add great flavor. Just adjust quantities so the flavors stay balanced.
How crispy do the potatoes get with this method?
They get beautifully crispy on the outside thanks to the mayo and broiling step, while remaining soft and creamy inside. The texture strikes a perfect balance that I haven’t found with other roasting techniques.
Conclusion
I truly hope you give this Mayonnaise Roasted Potatoes Recipe a try soon—it’s one of those dishes that never fails to impress with its flavor and simplicity. Whether you’re cooking for family, friends, or just treating yourself, these potatoes bring that comforting, crave-worthy taste everyone loves. Once you discover how easy and delicious it is, I’m sure you’ll keep coming back to this recipe time and again as a staple side dish. Happy roasting!
