Mayonnaise Roasted Potatoes

Mayonnaise roasted potatoes are a brilliantly simple and delicious technique. The mayonnaise, which is essentially an emulsion of oil and eggs, coats the potatoes perfectly and creates an incredibly crispy, golden-brown exterior while keeping the inside fluffy.

Here’s the definitive recipe:

Ultra-Crispy Mayonnaise Roasted Potatoes

Why It Works:

Mayonnaise is a miracle worker here. It clings to every nook and cranny of the potato, ensuring maximum crispiness. The eggs and oil in the mayo brown beautifully, creating a flavorful, crunchy crust that plain oil can’t match. You won’t taste a strong “mayo” flavor—just incredibly savory, crispy potatoes.

Ingredients:

• 2 lbs potatoes (Yukon Gold or Russet are ideal), cut into 1.5-inch chunks

• ⅓ cup mayonnaise (full-fat works best for crispiness)

• 1 tsp garlic powder

• 1 tsp smoked paprika (or regular paprika)

• 1 tsp dried herbs like thyme, rosemary, or oregano (optional)

• Salt and freshly ground black pepper to taste

• Optional for serving: Fresh parsley, grated Parmesan cheese, extra flaky salt

Instructions:

1. Prep the Potatoes: Preheat your oven to 425°F (220°C). Place the cut potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 8-10 minutes, or until just tender when pierced with a fork. You want them parboiled, not fully cooked. They should still be firm in the center.

   • This step is crucial for a fluffy interior.

2. Drain and Rough Up: Drain the potatoes in a colander and let them steam dry for a minute. Then, give the colander a few good shakes. This fluffs up the edges of the potatoes, creating more surface area for the mayo to cling to, which results in an even crispier final product.

3. Coat with Mayo: In a large bowl, whisk together the mayonnaise, garlic powder, paprika, dried herbs (if using), salt, and pepper. Add the parboiled, dried potatoes to the bowl and toss gently until every piece is evenly and thoroughly coated.

4. Roast: Spread the coated potatoes in a single layer on a large, rimmed baking sheet lined with parchment paper or a silicone mat (this prevents sticking and makes cleanup easy).

   • Do not overcrowd the pan. Give them space so they roast instead of steam.

5. Bake to Perfection: Roast for 30-40 minutes, flipping the potatoes halfway through, until they are deep golden brown, crispy, and irresistible.

6. Serve: Remove from the oven and taste for seasoning, adding more salt if needed. Transfer to a serving dish and garnish with fresh parsley or a sprinkle of Parmesan cheese. Serve immediately—they are at their absolute crispiest right out of the oven!

Chef’s Tips & Variations:

• The Mayo is Key: Don’t be tempted to skimp. The mayo is what creates the magic crust. You won’t taste it as “mayo,” just incredible savoriness and crunch.

• Spice It Up: Add a pinch of cayenne pepper or chili powder to the mayo mixture for a little heat.

• Cheesy Version: Halfway through roasting, sprinkle the potatoes with grated Parmesan or Pecorino Romano cheese for an extra savory, cheesy crust.

• Fresh Herbs: Toss the finished, hot potatoes with freshly chopped herbs like parsley, chives, or dill for a bright, fresh flavor contrast.

• Air Fryer Method: This technique works great in an air fryer! Cook at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through, until crispy.

Enjoy your new favorite way to make roasted potatoes