Crispy, Creamy, Crazy-Good: Mayonnaise Roasted Potatoes You’ll Make on Repeat

Let me tell you a little secret. One evening, I found myself staring at a sack of baby potatoes and wondering—What haven’t I done to you yet? I’d roasted them, boiled them, smashed them, even air-fried them. But I wanted something bold. Something different. And frankly, I wanted to use what I had on hand, because I wasn’t about to run to the store in slippers and wet hair.

That’s when I spotted a jar of mayonnaise.

Now, I know what you’re thinking—Mayo? In the oven? Won’t that be weird? But I’d heard whispers about mayonnaise-roasted vegetables and decided to trust the process. Well, my friend, it only took one bite for me to say: Where has this been all my life?

Why You’ll Love This (Even If You Don’t Love Mayo)

Before you wrinkle your nose, let me just say—this dish doesn’t taste like mayonnaise. Instead, the mayo works its magic by creating a golden crust on the outside while locking in buttery tenderness inside. Think of it like the secret ingredient that nobody can quite put their finger on.

Here’s why you’ll come back to this one again and again:

• No-fuss pantry ingredients – You likely have everything already.

• Crispy on the outside, creamy inside – The mayo does all the work.

• Perfect for picky eaters – No strong flavors, just comforting goodness.

• Roasts fast – Done in under 30 minutes, start to finish.

• Endlessly adaptable – We’ll talk variations in a sec.

Let’s Talk Ingredients (and Some Clever Swaps)

Here’s what you’ll need to make your kitchen smell like a cozy Sunday dinner:

• 3 pounds baby potatoes – I love the mix of red and yellow for color and texture, but Yukon Golds or fingerlings work too. Just cut larger potatoes into chunks if needed.

• 1 cup mayonnaise – Full-fat works best here. You want that luscious browning. Not a mayo fan? You could try plain Greek yogurt or sour cream, though you’ll lose some of that golden crust.

• 1 teaspoon dried parsley – Adds a gentle herbaceous note. Fresh works too—use about 1 tablespoon if you’ve got it.

• ½ teaspoon garlic powder – For warmth and flavor.

• ½ teaspoon onion powder – Subtle depth that rounds it all out.

• ¼ teaspoon paprika – Adds a little color and just the faintest smoky note. Smoked paprika is chef’s kiss if you want a twist.

• Kosher salt & freshly ground black pepper, to taste – You know the drill.

Step-by-Step: From Bowl to Golden Bliss

Alright, let’s get cooking. And trust me, this is easier than scrolling through Netflix trying to pick a movie.

1. Preheat that oven to 425°F.
   You want it hot and ready—just like these potatoes are gonna be.

2. Wash and dry your potatoes.
   Give ’em a good scrub and pat them dry. Moisture is the enemy of crispiness, so don’t skip this part.

3. Make the magic mayo mix.
   In a big ol’ bowl, whisk together the mayo, parsley, garlic powder, onion powder, paprika, salt, and pepper. It should look like a creamy, seasoned dressing.

4. Toss those taters.
   Add the potatoes into the bowl and give them a good mix. Don’t be shy—make sure every little spud is well coated.

5. Spread them out.
   Pour the coated potatoes onto a rimmed baking sheet (don’t forget the rim or you’ll be fishing potatoes off the oven floor). Spread them out in a single layer—crowding causes steaming, and we want crisping.

6. Bake for 20–25 minutes.
   You’re looking for fork-tender potatoes with little caramelized spots on the bottom.

7. Now broil ‘em.
   Turn the oven to broil and let the tops get nice and golden, 2–4 minutes. Keep a hawk-eye on them—mayo browns fast and you don’t want burnt babies.

8. Season, shake, serve.
   Toss them with a bit more salt and pepper, maybe a sprinkle of fresh parsley if you’re feeling fancy, and serve hot.

Want to Switch It Up? You’ve Got Options

This recipe’s a blank canvas with crispy edges. Try one of these flavor spins:

• Spicy Ranch Style: Add a little ranch seasoning mix and a pinch of cayenne.

• Lemon Herb: Stir lemon zest and chopped rosemary into the mayo mix.

• Smoky BBQ: Use smoked paprika and a dash of liquid smoke. Yes, really.

• Cheesy Crust: Sprinkle grated parmesan over the top before broiling.

Storing & Reheating Like a Pro

Got leftovers? You’re lucky.

To store:
Keep them in an airtight container in the fridge for up to 4 days.

To reheat:
Pop ‘em in a 400°F oven for about 10 minutes. Avoid the microwave if you can—it zaps that lovely texture right out of them.

Bonus tip: If you have an air fryer, 5 minutes at 375°F brings them right back to life.

A Little Love Before You Go

Honestly, I didn’t expect to fall in love with a potato dish that starts with mayonnaise, but here we are. It’s humble, it’s easy, and it makes people smile around the dinner table—which is really all I want out of a side dish.

If you give this a try, I’d love to hear how it turned out. Did your picky eater approve? Did you add your own twist? Let’s talk taters in the comments!

Until next time,