Name: Crispy Roasted Potatoes with Mayonnaise
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound potatoes (russet, red, or Yukon gold), cut into 1-inch cubes or use whole baby potatoes; 3 tablespoons mayonnaise; 1–2 teaspoons seasoning of choice (garlic powder, paprika, Cajun seasoning, oregano, etc.); Salt and black pepper to taste

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There’s nothing quite like pulling a tray of perfectly golden, crispy roasted potatoes out of the oven. I’ve always used oil for roasting, but once I tried tossing my potatoes in mayonnaise, I realized it’s the easiest way to get an extra-crisp texture with even more flavor.

Crispy Roasted Potatoes with Mayonnaise

Why You’ll Love This Recipe

I love that this recipe takes something so simple and makes it feel like a total upgrade. The mayonnaise coats each potato chunk with fat and seasoning, which helps them roast into crispy, golden bites with tender, fluffy insides. I also like that I can change the flavor every time just by using different herbs and spices. And if I parboil the potatoes first, I get those extra craggy edges that turn into irresistible crispy bits.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound potatoes (russet, red, or Yukon gold)
3 tablespoons mayonnaise
1–2 teaspoons seasoning of choice (garlic powder, paprika, Cajun seasoning, oregano, etc.)
Salt and black pepper to taste

Directions

Preheat the oven to 400°F.
Chop the potatoes into 1-inch cubes (or use whole baby potatoes).
In a large bowl, stir together mayonnaise and seasonings.
Add the potatoes and toss until evenly coated.
Spread the potatoes on a baking sheet in a single layer.
Roast for about 20 minutes, or until the potatoes are fork-tender and golden brown.
Drain off any excess oiliness, then serve hot.

Servings and timing

This recipe makes about 4 servings. The total cooking time is roughly 30 minutes, with 10 minutes of prep and 20 minutes of roasting. If I choose to parboil the potatoes first, I only need to roast them for about 15 minutes.

Variations

I like changing things up depending on what I’m serving these potatoes with:

For a smoky flavor, I use smoked paprika or chipotle powder.
For a Mediterranean twist, I toss in oregano, basil, and parsley.
For spicy potatoes, Cajun seasoning works beautifully.
I sometimes add Parmesan cheese in the last 5 minutes of roasting for an extra layer of flavor.

storage/reheating

If I have leftovers, I keep them in an airtight container in the fridge for up to 3 days. To reheat, I spread them on a baking sheet and warm them in a 400°F oven for about 10 minutes to bring the crispiness back. I avoid microwaving them because they lose their crunch.

FAQs

Can I make these potatoes in an air fryer?

Yes, I think they work wonderfully in an air fryer. I cook them at 400°F for 15–18 minutes, shaking halfway through for even crisping.

Do I need to peel the potatoes first?

Not at all. I often leave the skins on for more texture and nutrients. Baby potatoes and Yukon golds especially roast well with their skins.

Can I parboil the potatoes before roasting?

Yes, parboiling gives them extra craggy edges that crisp up beautifully in the oven. It also shortens the roasting time by a few minutes.

Will the potatoes taste like mayonnaise?

No, I don’t notice the taste of mayo once the potatoes are roasted. It simply helps them crisp and adds a subtle richness.

Can I prepare these potatoes ahead of time?

I prefer roasting them fresh, but I sometimes parboil and coat them in mayo earlier in the day. Then I keep them in the fridge and roast just before serving.

Conclusion

I never thought I’d use mayonnaise as a secret ingredient for roasted potatoes, but now I don’t want to go back. The crispy edges, tender insides, and endless seasoning possibilities make this one of my favorite ways to prepare potatoes. It’s quick, simple, and always a hit on the table.