My sister first brought this pan of creamy, crispy potatoes to our holiday table sometime in the late seventies, and they’ve been a staple ever since. It’s the kind of dish that fits right into a Midwestern spread—simple, hearty, and made from things you probably already have on hand. Just four ingredients come together to make tender potato halves coated in a rich mayonnaise and Parmesan crust that bakes up golden and bubbly on a foil-lined sheet pan. If you’re looking for a no-fuss side that feels special enough for company but easy enough for a weeknight roast, this is the one that always earns a spot next to the ham or turkey.
These potatoes are wonderful alongside roasted turkey, baked ham, or a simple meatloaf. I like to round out the plate with something green—steamed green beans, a tossed salad, or buttered peas. They’re also right at home on a potluck table with casseroles and glazed carrots. Serve them hot from the oven so the creamy Parmesan crust stays crisp on the outside and soft underneath, and offer extra black pepper or a sprinkle of chopped fresh parsley if you have it on hand.
Oven-Baked Mayonnaise Parmesan PotatoesServings: 6
Ingredients
2 pounds small Yukon Gold or red potatoes, scrubbed and halved
1 cup mayonnaise
1 cup finely grated Parmesan cheese
1 teaspoon kosher salt
Directions
Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil, shiny side up, and lightly grease the foil so the potatoes release easily after baking.
Pat the scrubbed, halved potatoes dry with a clean towel so the coating will cling well. Place them in a large mixing bowl.
In a separate bowl, stir together the mayonnaise, Parmesan cheese, and kosher salt until you have a thick, smooth mixture. It will be quite dense—that’s what helps form the creamy, crispy crust.
Spoon the mayonnaise-Parmesan mixture over the potatoes and toss well with a spatula or your hands, making sure each potato half is thoroughly coated on all sides and especially the cut surface.
Arrange the coated potato halves cut side up in a single layer on the prepared foil-lined baking sheet. Try not to crowd them; a little space between pieces helps them brown and crisp.
Place the baking sheet on the center oven rack and bake for 30 to 40 minutes, or until the potatoes are tender when pierced with a fork and the tops are golden brown with some toasted spots.
For an extra crisp top, move the pan to the upper third of the oven for the last 5 minutes of baking, watching closely so the cheese does not burn.
Remove the potatoes from the oven and let them sit on the pan for about 5 minutes to firm up the creamy crust. Transfer to a warm serving dish and serve immediately while the centers are soft and the Parmesan coating is still crisp at the edges.
Variations & Tips
For a little extra flavor without adding more ingredients, use seasoned salt instead of plain kosher salt. If you like more color, choose red-skinned potatoes and leave the skins on; they hold their shape nicely and look pretty on the pan. You can also cut larger potatoes into thick wedges rather than halves—just keep the size fairly uniform and add a few minutes to the baking time if needed. If the tops are browning faster than the centers are cooking, loosely tent the pan with foil for part of the bake, then remove it at the end to crisp. Leftovers reheat well on a foil-lined sheet in a hot oven until warmed through and re-crisped. For entertaining, you can coat the potatoes a few hours ahead, spread them on the prepared pan, and refrigerate; slide the pan into the oven when guests arrive so they come out bubbling and golden just in time for dinner.
