These oven baked 3-ingredient mayonnaise roasted potatoes are the kind of no-fuss side dish that quietly steals the show at dinner. My neighbor shared this little trick with me years ago—using mayo instead of oil—and I’ve been making them almost every week since. The mayonnaise clings to the potato chunks, helping the skins turn extra golden and crispy while the insides stay soft and fluffy. It’s the kind of simple, practical recipe busy families love: pantry-friendly, budget-friendly, and easy enough for a weeknight, but tasty enough to serve to company.
Serve these crispy potatoes alongside roast chicken, grilled pork chops, or simple baked fish. They’re also wonderful with burgers or meatloaf, and they turn a basic scrambled egg or omelet dinner into something a little more special. Add a green salad or steamed veggies on the side, and set out ketchup, ranch, or a little sour cream for dipping—kids especially love to dunk these crunchy little pieces. They reheat well in the oven or air fryer, so they’re great for meal prep or brunch the next day.
Oven Baked 3-Ingredient Mayonnaise Roasted PotatoesServings: 4
Ingredients
2 pounds russet or Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
1/3 cup mayonnaise
1 teaspoon kosher salt (plus more to taste after baking)
Directions
Preheat your oven to 425°F (220°C). Line a large sheet pan with aluminum foil for easy cleanup, then lightly grease the foil with a tiny smear of mayonnaise or a quick spray of cooking spray if you have it (this just helps guarantee nothing sticks).
Scrub the potatoes well and pat them dry with a clean kitchen towel. Dry potatoes are important for crispy skins, so take an extra minute here if you can. Cut the potatoes into roughly 1-inch chunks so they cook evenly.
In a large mixing bowl, whisk together the mayonnaise and kosher salt until smooth. It will look like a thick, glossy coating—that’s exactly what you want. This is the secret trick: the mayo replaces oil and helps the potatoes brown deeply and crisp up.
Add the potato chunks to the bowl and toss very well, using a spatula or your hands, until every surface is lightly but thoroughly coated in the mayonnaise mixture. You shouldn’t see any dry spots on the potatoes.
Spread the coated potatoes out onto the prepared foil-lined baking sheet in a single layer. Turn any pieces that are skin-side down so the skins are touching the foil as much as possible—this contact with the hot pan helps those skins get extra crisp and golden.
Place the pan on the middle rack of the preheated oven and bake for 20 minutes without stirring. This undisturbed time lets the bottoms brown and the crust start to form.
After 20 minutes, carefully remove the pan and use a spatula to flip the potatoes. Try to turn most of them onto a new side so more surfaces can crisp. Return the pan to the oven and bake for another 15–20 minutes, or until the potatoes are deep golden brown with a crunchy-looking coating and the insides are tender when pierced with a fork.
Taste a piece and sprinkle on a pinch more salt if needed while the potatoes are still hot. Let them sit on the pan for 3–5 minutes to firm up their crispy edges, then transfer to a serving bowl or bring the pan straight to the table for that cozy, family-style feel.
Variations & Tips
For picky eaters, keep the seasoning simple and serve dips on the side—ketchup, ranch, honey mustard, or barbecue sauce all make these potatoes extra fun. If your family likes a little more flavor and you don’t mind stretching beyond the base 3 ingredients, you can stir in a teaspoon of garlic powder, smoked paprika, or dried Italian seasoning with the mayonnaise. For a cheesy twist, sprinkle a couple of tablespoons of grated Parmesan over the potatoes during the last 5 minutes of baking so it melts into the crispy coating. You can also swap in baby potatoes, halved, instead of chunks—just keep the size uniform and add a few extra minutes of baking time if they’re larger. To make them ahead, cut and coat the potatoes up to a few hours in advance and keep them covered in the fridge; spread them on the pan right before baking. Leftovers reheat nicely in a 400°F (200°C) oven or air fryer for 5–10 minutes until hot and crisp again.
