Magic Mayonnaise Roasted Potatoes Recipe Is the Best Way to Cook Potatoes by Donna John

Magic Mayonnaise Roasted Potatoes Recipe Is the Best Way to Cook Potatoes

Wow! These mayonnaise roasted potatoes are crazy good. I'm not sure exactly what magic the mayonnaise does to the potatoes while they bake in the oven, but you won't be able to stop eating them. This potato recipe moved to the top of the potato food chain at my house.

The ingredients and prep for these gluten-free roasted potatoes are minimal: small potatoes (Yukon gold preferred, but small red or white potatoes work, too), mayonnaise (aka magic), garlic powder, onion powder and either seasoned salt or your favorite seasoning blend that has salt. You could use a dried herb like rosemary, thyme or Italian seasoning, but then you'll need to add salt to taste. Coat the vegetarian potatoes in the seasoned mayonnaise, pour into a baking dish and bake until soft and creamy on the inside and crispy on the outside.

Serve these little baked potatoes as a side dish with chicken, beef, pork or lamb. They would even be delicious for brunch or breakfast with eggs instead of hash browns

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Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4


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Recipe Notes

  • This recipe could easily be doubled.
  • Use small potatoes for this recipe. I like Yukon gold, but small red or white potatoes would work, too.

Here's how to make it:

  1. Put the mayonnaise, garlic powder, onion powder and seasoning blend in large bowl.
  2. Stir well to combine.
  3. Add the potatoes and stir to coat. Season with black pepper, to taste, if desired.
  4. Pour the potatoes into a baking dish. Bake in a preheated 375-degree F oven for about 30 minutes or until tender and crispy.

Nutrition Facts Per Serving

Calories: 96

Total Fat: 5g

Saturated Fat: 0.7g

Cholesterol: 4mg

Sodium: 300mg

Total Carbohydrate: 12.6g

Dietary Fiber: 0.7g

Total Sugars: 1.8g

Protein: 1.3g

Vitamin D: 0mcg

Calcium: 12mg

Iron: 0mg

Potassium: 202mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
Sensational way to make mouth-watering potatoes, Donna John . So easy, too. Great side dish for so many types of meals! #yum
Donna John
These were awesome! The mayo just does something to the inside and outside. Creamy inside, crispy outside. Going to chop up the leftovers and crispy them up in a skillet for breakfast. You need to try the Green Goddess seasoning from Trader Joe's. Really good. Going to use it to make salad dressing next.
Another recipe for me to put in my "box" of must try recipes. Do you all also add a bit of mayo to your scrambled eggs? Game changer for me ...Mayo the "magic"
Now I would have never thought to add lemon. Will try that in the future
I tried these last night. I added chives, bacon bits and parmesan cheese the last fifteen minutes they were baking. I'm definitely going to have these at least once a week. So yummy!!
Donna John
Love those additions! I grow fresh chives and always have parmesan cheese. Will try that next time I make these. Thanks for sharing and so glad you enjoyed the recipe.

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