Ultra-crispy outside, fluffy inside, and shockingly delicious
Mayonnaise Roasted Potatoes might sound unusual, but this old-school kitchen trick creates some of the crispiest, most flavorful potatoes you’ll ever make. The mayonnaise melts into the potatoes as they roast, locking in moisture while helping the exterior turn golden, crunchy, and deeply savory. These potatoes pair perfectly with roasted meats, weeknight dinners, or holiday spreads.
Ingredients
2 lbs potatoes, peeled or unpeeled and cut into chunks
⅓ cup mayonnaise
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon onion powder
Salt and black pepper to taste
Optional fresh herbs for serving
Instructions
Preheat the oven to 425°F (220°C) so it’s fully hot when the potatoes go in. High heat is key for crisp edges.
Wash the potatoes well and cut them into evenly sized chunks, about 1½ inches each. Keeping the pieces uniform helps them cook evenly.
Place the potatoes in a large bowl. Add the mayonnaise and olive oil, then sprinkle in the garlic powder, paprika, onion powder, salt, and black pepper.
Using a spoon or clean hands, toss everything together until every potato piece is fully coated. The mixture should cling to the potatoes without pooling at the bottom.
Spread the potatoes in a single layer on a baking surface. Make sure they aren’t crowded—space allows steam to escape and promotes browning.
Place the potatoes in the oven and roast for 25 minutes without stirring. This allows the bottoms to develop a deep golden crust.
After 25 minutes, turn the potatoes carefully. Return to the oven and roast for another 20–25 minutes until deeply golden, crisp on the outside, and fork-tender inside.
If you want extra crispiness, roast for an additional 5 minutes at the end, watching closely to prevent burning.
Remove from the oven and let the potatoes rest for 5 minutes. This helps the crust set and keeps the interior fluffy.
Finish with a sprinkle of fresh herbs if desired and serve hot.
Kitchen Tips
Mayonnaise creates crispness without drying the potatoes.
Yukon gold or russet potatoes work best for texture.
For extra flavor, add grated cheese or herbs during the last 10 minutes of roasting.
