Mayonnaise Roasted Potatoes Recipes

ROASTED POTATOES WITH PAPRIKA MAYO

Steps:

• Preheat the oven to 450 degrees F.
• Bring a large pot of heavily salted water to a boil (I use about 3 tablespoons salt). Add the potatoes and cook until slightly tender, 6 minutes. Drain and pat dry.
• Scatter the potatoes on a baking sheet and season with salt and pepper. Drizzle with the melted butter and toss to coat using tongs. Roast until dark brown and crispy, 30 to 45 minutes, tossing halfway through.
• Meanwhile, in a bowl, whisk together the mayonnaise, vinegar, paprika, sugar and shallots.
• When the potatoes are done roasting, toss them with half of the paprika mayonnaise (save the rest for dipping or another use). Taste and adjust the seasonings as needed. Top with chives and enjoy!

BEST POTATOES YOU'LL EVER TASTE

Steps:

• In a small bowl, mix mayonnaise, garlic, oregano, salt , and pepper. Set aside.
• Bring a large pot of salted water to a boil. Add potatoes, and cook until almost done, about 10 minutes. Don't overcook otherwise the potatoes will break apart. Drain, and cool.
• Preheat oven broiler. Line a baking tray with aluminum foil, and lightly grease the aluminum foil.
• Arrange potatoes in the prepared baking tray. Spoon the mayonnaise mixture over the potatoes. Broil in the preheated oven until potatoes are tender and mayonnaise mixture is lightly browned, about 10 minutes.

ROASTED ROSEMARY POTATOES WITH MAYONNAISE

Steps:

• In a large bowl, combine all ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan. , Bake, uncovered, at 425° for 40-45 minutes or until tender, stirring occasionally.

ROASTED POTATOES

Steps:

• Heat oven to 400ºF.
• Combine potatoes, bacon and dressing; spread onto rimmed baking sheet. Bake 45 min. or until potatoes are tender and crisp around the edges, stirring after 25 min.
• Meanwhile, mix mayo, lemon juice and garlic until blended.
• Spoon potatoes onto platter; top with mayo mixture, cheese and parsley.

ROASTED POTATO WEDGES WITH CILANTRO-LIME MAYONNAISE

Steps:

• Roast potatoes:
• Put a 4-sided sheet pan in lower third of oven and preheat oven to 450°F.
• Stir cumin, oregano, and 3/4 teaspoon salt into oil in a large bowl. Add potatoes and toss. Arrange potatoes, cut sides down, in 1 layer in hot pan and roast, turning once, until golden, about 40 minutes.
• Meanwhile, make mayonnaise:
• Stir together mayonnaise, sour cream, cilantro, lime zest and juice, and 1/4 teaspoon salt in a small serving bowl.
• Serve potatoes with mayonnaise.

CRISPY ROASTED POTATOES

Steps:

• Preheat the oven to 425 degrees F. Place 2 stacked rimmed baking sheets in the oven and let them heat with the oven (stacking them helps the pans hold the heat).
• Toss the potatoes with the oil and 1 teaspoon garlic salt in a bowl. Remove the heated pans from the oven and arrange the potatoes in an even layer, cut-side down, in the top pan. Return the pans to the oven and bake for 15 minutes, then flip the potatoes and bake until both sides are toasted and brown, another 15 minutes.
• Meanwhile, add the mayo, chives, dill, parsley and remaining 1/2 teaspoon garlic salt to a food processor and pulse until chunky.
• Smear the aioli on the bottom of a serving platter. Pile the potatoes on top of the aioli. Drizzle with more olive oil and season with salt and pepper.

GOLDEN ROASTED POTATOES WITH CHILE MAYONNAISE

Steps:

• Preheat oven to 400*F.
• Lightly oil a baking sheet.
• Peel the potatoes with a paring knife and cut them lengthwise into sixths or smaller if potatoes are big.
• Toss them with just enought oil to coat and season with salt.
• Bake until they are tender and covered with a golden crust, about 1 hour, turning them a few times so that they color evenly.
• Serve with the mayonnaise.
• Chile Mayonnaise:.
• Stir the ground red chile with the mayonnaise. Remember, the heat will increase as it sits!
• Variation:.
• Green Chile Mayonnaise:.
• Add several minced and seeded jalapenos, an unseeded serrano chile, or a large Anaheim chile, grilled, peeled, seeded, and finely minced.
• Chipotle Mayonnaise:.
• For a smoky hot mayonnaise, stir in a little pureed canned chipotle chile. Add chopped scallions, garlic, and cilantro, if desired, to taste.

ROASTED MUSTARD POTATOES

Steps:

• Preheat oven to 450 degrees. On a nonstick rimmed baking sheet, toss potatoes with 3 tablespoons olive oil; season generously with coarse salt and ground pepper. Turn cut sides down. Bake, turning once, until golden brown and fork-tender, 30 to 45 minutes.
• In a large bowl, whisk together white-wine vinegar, grainy mustard, and 2 tablespoons olive oil. Add hot potatoes; season with salt and pepper. Toss to coat evenly. Serve warm or at room temperature.