Rub mayonnaise over raw diced red potatoes, paired with 1 ingredient, into a baking sheet for a savory side that’s my default when I don't know what to make

This oven baked 3-ingredient Amish-style mayo roasted potato recipe is the kind of simple, no-fuss side dish I lean on when I’m tired, the kids are hungry, and I don’t know what to make. It’s inspired by the old church potluck style of cooking you see all over the Midwest—humble ingredients, big comfort. You just rub mayonnaise over raw diced red potatoes right on the baking sheet, toss in one trusty pantry seasoning, and let the oven do the work. The mayo melts into the potatoes, giving them a savory, slightly tangy crust that tastes like you spent a lot more time than you did.

These mayo roasted red potatoes go with just about anything you’d put on a weeknight table: roasted chicken, grilled pork chops, meatloaf, or even burgers. I like to serve them with a simple green salad or steamed green beans to balance out the richness. They’re also great alongside scrambled eggs or a breakfast casserole if you’re doing breakfast-for-dinner. Put out a little ketchup or ranch for dipping if you’ve got picky eaters—kids love to dunk these crispy little cubes.

Servings: 4

2 pounds red potatoes, scrubbed and diced into 1/2-inch cubes

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it for easier cleanup.

Scrub the red potatoes well and pat them dry. Dice them into roughly 1/2-inch cubes so they cook evenly. Spread the raw diced potatoes out in a single layer on the baking sheet.

Spoon the mayonnaise directly onto the potatoes on the baking sheet. Using clean hands, rub the mayonnaise all over the raw diced red potatoes, making sure every piece is lightly coated. It should look like a thin, even film of mayo on the potatoes, not big globs.

Sprinkle the seasoned salt evenly over the mayo-coated potatoes. Use your hands or a spatula to toss and spread the potatoes back into a single, even layer so they roast instead of steam.

Place the baking sheet on the middle rack of the preheated oven. Bake for 25–35 minutes, stirring once about halfway through, until the potatoes are golden brown on the edges and tender when pierced with a fork.

Taste a potato cube and add a pinch more seasoned salt after baking if needed. Serve hot straight from the pan, or transfer to a serving bowl and enjoy while they’re still crisp around the edges.

If you’ve got picky eaters, keep the seasoned salt mild and let everyone add their own extra salt or pepper at the table. For a little extra flavor without adding more ingredients to the recipe itself, you can finish the hot potatoes with a sprinkle of chopped fresh parsley or green onions. If you want them extra crispy, spread the potatoes out so there’s space between the cubes and use a dark metal baking sheet, which browns better than glass. You can also cut the potatoes smaller (about 1/4-inch dice) and start checking for doneness around 20 minutes. For families watching salt, cut the seasoned salt down to 1 teaspoon and add a squeeze of lemon at the table to brighten the flavor. Leftovers reheat nicely in a hot skillet or air fryer, so don’t be afraid to double the batch for easy lunches the next day.