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These mayonnaise herb roasted potatoes are my all-time new favorite way to make family-style crispy potatoes with a creamy inside.
Why We Love These Potatoes
This recipe is so easy to make; just slice, mix and bake. The potatoes are extra crispy on the outside and stay creamy on the inside. They have a slight hint of tanginess from the mayonnaise and are full of freshness from the herbs.
Why Mayonnaise Works
Mayonnaise is a mixture of eggs, oil, herbs, and lemon or vinegar. It helps to create a crispy outside while keeping the inside tender. Mayonnaise can also be used to coat meats and fish for the same reason.
Simple Ingredients
Don’t have fresh herbs? Not to worry; one tablespoon of dried thyme and one tablespoon of dried rosemary can be substituted for the fresh herbs.
Let’s Make Mayonnaise Herb Roasted Potatoes
- Preheat oven to 450°.
- Wash, dry, and slice baby potatoes into halves or quarters.
- Wash and chop fresh herbs.
- Mix mayonnaise, extra virgin olive oil, salt, pepper, garlic powder, and fresh herbs in a small bowl.
- Toss potatoes with herb mayonnaise.
- Transfer mayonnaise coated potatoes to a large cookie sheet covered in parchment paper and bake for 45-50 minutes, turning halfway through the cooking time.
More KKM Favorite Recipes
Mayonnaise Herb Roasted Potatoes
Ingredients
Method
- Preheat oven to 450°.
- Wash, dry, and slice baby potatoes into halves or quarters.
- Wash and chop fresh herbs.
- Mix mayonnaise, extra virgin olive oil, salt, pepper, garlic powder, and fresh herbs in a small bowl.
- Toss potatoes with herb mayonnaise.
- Transfer mayonnaise coated potatoes to a large cookie sheet covered in parchment paper and bake for 45-50 minutes, turning halfway through the cooking.
I have had potatoes made with mayo, but never made them myself. They were very good and simple to prepare. On my second batch, I had a little leftover sauce, so after I flipped them in the oven, I brushed the remaining sauce onto them…didn’t want to waste that goodness.