Mayonnaise Roasted Potatoes
Crisp, complex, and full of flavor, these Mayonnaise Roasted Potatoes are here to spice up your side dish of spuds. An herbal creamy mayonnaise sauce coats each and every potato and roasts up in the oven until crispy.
This recipe is super easy and quick but yields amazing, savory, and satisfying results.
After the potatoes are prepped, the mayonnaise sauce is mixed up with dried parsley, onion, garlic, paprika, salt, and pepper. The sauce and potatoes are mixed together.
Spread the spuds onto a prepared baking sheet and roast until the outside is crispy and the inside is fork-tender.
Served warm, these Mayonnaise Roasted Potatoes are one of the side dishes that will outshine the main protein.
The mayonnaise sauce on the outside crisps up the potato skins, making for a super satisfying bite. The potatoes’ interior has that soft, melt-in-your-mouth potato tenderness that we’re all looking for.
With such a pleasant textural variation, these Mayonnaise Roasted Potatoes are a great alternative to the classic mashed potatoes or potato salads.
Once you try, you’ll understand!
INGREDIENTS
- 3 pounds baby potatoes
- 1 cup mayonnaise
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- Kosher salt and freshly ground black pepper, to taste
PREPARATION
- Preheat oven to 425°F. Wash and scrub potatoes, then pat dry.
- In a large bowl, mix together the mayo, parsley, garlic powder, paprika, onion powder, and salt and pepper until smooth.
- Add potatoes and toss until all are well coated.
- Transfer to a rimmed baking sheet and spread out in an even layer.
- Bake until potatoes are tender, 20-25 minutes.
- Then, turn oven to broil and let cook until skins have turned golden, shaking the pan a couple of times. (Keep an eye on them so they don’t burn!) Toss potatoes with more salt and pepper, then serve. Enjoy!
