Mayonnaise Roasted Potatoes

Instructions

Prep: Preheat your oven to 425°F (220°C). Thoroughly wash and scrub the potatoes. For faster cooking and crispier edges, you can cut any larger baby potatoes in half so they are all roughly the same size. Pat them completely dry with a kitchen towel—this is key for crispiness!
Make the Mayo Coating: In a large bowl, combine the mayonnaise, dried parsley, garlic powder, onion powder, paprika, salt, and pepper. Stir until it forms a smooth, uniform sauce.
Coat the Potatoes: Add the dried potatoes to the bowl with the mayo mixture. Use a spatula or a large spoon to toss and fold until every single potato is evenly and generously coated.
Arrange for Baking: Line a large, rimmed baking sheet with parchment paper for easy cleanup. Spread the coated potatoes out in a single layer, ensuring they aren’t crowded. This allows the hot air to circulate and crisp them up.
Roast: Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
Crisp to Perfection: Switch the oven to the broil (grill) setting. Broil for 2-4 minutes, watching closely to prevent burning, until the coating is deep golden brown and irresistibly crispy. Shake the pan once halfway through.
Serve: Remove from the oven, taste, and season with an extra pinch of salt and pepper if desired. Serve immediately while hot and crispy. Enjoy!

Why This Works: The oil and egg in mayonnaise create a rich, flavorful crust that fries the potato skin to a perfect crisp as it roasts, while sealing in fluffy tenderness.
Variations: Feel free to get creative with the seasonings! Add a pinch of cayenne for heat, some dried dill or rosemary for an herbal note, or a sprinkle of grated Parmesan cheese to the mayo mixture.
Don’t Crowd the Pan: Using two baking sheets is better than overcrowding one. Overcrowding will steam the potatoes instead of roasting them.