Crispy Creamy Roasted Baby Potatoes
Ingredients
3 pounds baby potatoes (red or yellow)
1 cup mayonnaise
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
Kosher salt, to taste
Freshly ground black pepper, to taste
Instructions
1️⃣ Preheat the Oven
Preheat your oven to 425°F (220°C).
Line a large rimmed baking sheet with parchment paper or lightly grease it for easy cleanup.
2️⃣ Prepare the Potatoes
Wash and scrub the baby potatoes thoroughly.
Pat them completely dry with a clean towel.
If some potatoes are large, cut them in half so they cook evenly.
3️⃣ Make the Creamy Coating
In a large mixing bowl, combine:
Mayonnaise
Dried parsley
Garlic powder
Onion powder
Paprika
Salt and black pepper
Mix until smooth and well blended.
4️⃣ Coat the Potatoes
Add the potatoes to the bowl and toss well until every potato is evenly coated in the creamy mixture.
5️⃣ Roast
Spread the potatoes in a single layer on the prepared baking sheet.
Make sure they are not overcrowded (this helps them get crispy).
Bake for 20–25 minutes, or until the potatoes are fork-tender.
6️⃣ Broil for Extra Crispiness
Switch the oven to broil and cook for another 2–4 minutes until the skins turn golden and slightly crispy.
Shake the pan once or twice during broiling.
Watch carefully so they don’t burn.
7️⃣ Finish & Serve
Remove from oven.
Taste and add extra salt and pepper if needed.
Serve warm and enjoy!
Optional Add-Ons
Sprinkle with grated Parmesan cheese before broiling.
Add chopped fresh parsley before serving.
Serve with sour cream or ranch dip.
Add a squeeze of fresh lemon juice for brightness.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or air fryer to keep them crispy.
