Mayonnaise Potatoes are a delightful twist on traditional roasted potatoes. These creamy, bite-sized morsels are tossed in a blend of mayonnaise and fresh herbs, infusing them with flavor.
Roasted to crispy perfection, they make for an irresistible side dish or snack that’s sure to please any palate. Enjoy the combination of rich creaminess and a satisfying crunch in every bite!
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Roasted Mayonnaise Potatoes are a simple, yet sophisticated addition to your next dinner spread! After being tossed in a rich, mayonnaise and herb dressing, these bite-sized spuds are baked and broiled until they are crispy on the outside and perfectly tender on the inside - very similar to these buttered parsley potatoes and these roasted balsamic potatoes.
The result is a low-effort, yet high-reward side dish that pairs amazingly with any entrée and brings your meal to the next level.
Why use mayonnaise when roasting potatoes?
Mayonnaise works as an excellent "glue" for seasonings due to its oil and egg base, offering a thicker consistency that crisps the potatoes without burning like regular oil. During cooking, the mayonnaise blends with the seasonings, mellowing out and leaving no noticeable mayonnaise flavor—just tender potatoes with a savory, flavorful coating.
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Why You'll Love This Recipe
- This recipe is simple, low-effort, and a great side-dish to any meaty entrée.
- By using the mayonnaise and herb mixture instead of a traditional oil to marinade the potatoes, you can have crispy potatoes without any charring or burning.
- It’s versatile and it’s extremely easy to switch up the seasonings and customize the flavor of the potatoes.
- A unique twist on a classic side dish—similar to how mashed cauliflower offers a lighter alternative to mashed potatoes, this recipe brings a flavorful spin to traditional roasted potatoes.
Ingredients
Gather the ingredients below to make this mayonnaise potatoes recipe!
- Tri-color mini potatoes are the perfect potatoes for this recipe! They are bite-sized, creamy in the center, and will be wonderfully crispy after cooking.
- Mayonnaise is the star of this recipe! Its thick, yet easily spreadable consistency allows for the seasonings to stick nicely to the potatoes.
- Seasonings and herbs including dried and fresh parsley, garlic powder, smoked paprika, and onion powder bring amazing flavor and depth to these potatoes. They balance out the flavor of the mayonnaise and enhance the taste of the potatoes.
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Try out different seasonings for different flavor profiles, such as thyme or dill (like I used in this air fryer dill pickle chicken).
- Other garnishing options include fresh basil, grated parmesan, or rosemary.
- Feel free to use light mayonnaise in this recipe. It may change the flavor very slightly, but shouldn't be too noticeable under the flavor of the seasonings and herbs.
- You can add crumbled bacon bits to your potatoes or include other vegetables in your mayo mixture along with the potatoes. Just be sure to cook accordingly!
How to Make the Best Roasted Potatoes With Mayonnaise
Once you've gathered your ingredients, preheat the oven to 425°F, line a large baking sheet with parchment paper, and set it aside.
Now, simply follow the steps below to whip up this easy and delicious side dish!
- Step 1: Wash, dry, and halve the potatoes.
- Step 2: In a large mixing bowl, combine remaining ingredients.
- Step 3: Toss the halved potatoes in the mayonnaise mixture until fully coated, then transfer them to the prepared baking sheet. Bake for 20-25 minutes, until tender and easily pierced with a fork, then broil for an additional 2-3 minutes to crisp the skins.
- Step 4: Allow potatoes to rest for 5 minutes before transferring them to a serving bowl. Garnish with fresh parsley and enjoy!
Helpful Tips
- After washing your potatoes, make sure they are as dry as possible before tossing them in the mayonnaise mixture so it can properly stick to them.
- Use a quality mayonnaise, such as Hellmann’s, for the best results.
- Cut your potatoes into even, bite-sized pieces to ensure that they all cook evenly in the oven.
- Avoiding overcrowding your pan can help to prevent uneven cooking and make sure that your potatoes come out perfectly crispy!
- To make sure your potatoes are coated evenly, you can spoon the mayonnaise mixture over them and toss the potatoes gently.
Recipe FAQs
Baby potatoes, Yukon Gold, red potatoes, or fingerling potatoes work best due to their creamy texture and ability to crisp up nicely. Just ensure they are evenly sized for even cooking.
No, it's not necessary to peel the potatoes. I never peel them when I make this twice baked mashed potato casserole either. Leaving the skins on adds texture and helps them crisp up during roasting, but you can peel them if you prefer a softer bite.
If you prefer, you can substitute mayonnaise with Greek yogurt, sour cream, or even a mix of olive oil and Dijon mustard for a lighter option. However, mayonnaise gives the best creamy texture and helps the potatoes crisp up during roasting.
To achieve crispy mayonnaise potatoes, make sure to spread the potatoes in a single layer on the baking sheet, and don't overcrowd them. The broiling step at the end helps to crisp up the skins for an extra crunch.
Storage & Freezing Instructions
Storage Instructions
To store leftover mayonnaise potatoes, place them in an airtight container in the refrigerator for 4-5 days. Use an air fryer when reheating for the crispiest results.
Freezing Instructions
Because this recipe uses mayonnaise, freezing the potatoes is not recommended, as it can lead to a grainy texture when thawed, negatively impacting both the flavor and consistency.
More Potato Recipes You'll Love
Looking for other delicious potato recipes? Try these:
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Mayonnaise Potatoes
Ingredients
- 3 pounds fresh tri-color mini potatoes
- ¾ cup mayonnaise
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- fresh parsley (for garnish)
Instructions
- Preheat oven to 425Fº.
- Prepare a large baking sheet by lining it with parchment paper. Set aside.
- Wash and dry potatoes.
- Cut potatoes in half.
- In a large mixing bowl, combine remaining ingredients.
- Add halved potatoes and toss until potatoes are all coated.
- Transfer coated potatoes to your prepared baking sheet.
- Bake for 20-25 minutes or until they are tender and can easily be pierced with a fork.
- Turn oven to broil and cook for an additional 2-3 minutes or until skins are crisped.
- Allow potatoes to rest for 5 minutes before transferring them to a serving bowl.
- Garnish with fresh parsley and enjoy!
Notes
- After washing your potatoes, make sure they are as dry as possible before tossing them in the mayonnaise mixture so it can properly stick to them.
- Use a quality mayonnaise, such as Hellmann’s, for the best results, since it will be what the potatoes are marinated in and flavored by.
- Cut your potatoes into even, bite-sized pieces to ensure that they all cook evenly in the oven.
- Avoiding overcrowding your pan can help to prevent uneven cooking and make sure that your potatoes come out perfectly crispy!
- To make sure your potatoes are coated evenly, you can spoon the mayonnaise mixture over them and toss the potatoes gently.
Aussie Jo
I love my spuds and these sound so nice