Oven-Baked Potatoes with Mayonnaise
I made this recipe for oven-baked potatoes with mayonnaise on a day when I needed a more substantial yet quick side dish. Since then, I’ve made it many times, especially when I'm out of ideas or want something simple that goes well with anything, including a salad or pickles. It’s the kind of dish that doesn’t require much thought and doesn’t leave you with a lot of dishes to wash.
Quick Info
Total time: about 1 hour
Preparation time: 15-20 minutes
Cooking time: 35-40 minutes (boiling + baking)
Servings: 4-6, depending on how you serve it
Difficulty: easy
Recipe type: side dish, can also be served as a vegetarian main course
Ingredients
1 kg potatoes
2 heaping tablespoons of mayonnaise (homemade or store-bought, as preferred)
dried rosemary
salt
dried oregano
ground black pepper
Instructions
1. Peel the potatoes, wash them well, and cut them into quarters lengthwise.
2. Place them in a pot with cold water and salt. It’s important for the water to be cold so they cook evenly.
3. Boil them until they become tender but not mushy. Test them with a fork; they should be easy to pierce but still hold their shape.
4. Drain them well and let them cool completely. If you mix them with mayonnaise while they’re still warm, the mayonnaise will become too thin.
5. Once cooled, place the potatoes in a large bowl, add the mayonnaise, a little more salt if needed, pepper, rosemary, and oregano. Gently mix everything together to avoid mashing the potatoes too much.
6. Prepare a baking tray and line it with parchment paper.
7. Spread the mixed potatoes in the tray in a single layer, as much as possible.
8. Place the tray in the oven at 200°C (preheated) and leave the potatoes until they are lightly browned on top. This typically takes about 20-25 minutes, but the time may vary depending on your oven. Check occasionally.
9. Serve them warm, immediately after taking them out of the oven.
Why I Make This Recipe Often
It’s one of the easiest side dishes when I need something quick and filling. It doesn’t require many ingredients and goes well with any kind of meat, but it’s also great on its own with salad or pickles. The potatoes remain creamy on the inside and have a slightly crispy crust. Plus, it’s easy to prepare in larger quantities for a meal with more people.
Tips and Variations
Tips
Let the potatoes cool completely before adding the mayonnaise to prevent it from curdling or becoming too soggy.
Use a larger tray so that all the potatoes are exposed to the surface. If you layer them, they won’t brown evenly.
If you have time, you can let them drain and cool on a towel to avoid excess moisture.
Substitutions
You can use any type of potatoes, but red or pink ones hold up better when boiled.
Mayonnaise can be store-bought or homemade, with or without eggs, depending on your preferences. I don’t recommend substituting it with sour cream, as it behaves differently in the oven.
The spices can be changed, but I don’t recommend skipping salt and pepper.
Variations
You can add a bit of garlic powder if you want more flavor, but don’t replace the rosemary or oregano if you don’t like them.
If you want to reduce the amount of mayonnaise, cut it down to one and a half tablespoons.
Serving Ideas
They pair best with simple pickles or a green salad. They can accompany any kind of roast or be served on their own, perhaps with a bit of chopped parsley on top. They’re also good with a yogurt sauce if you want something cooler.
Frequently Asked Questions
Do the potatoes stick to the parchment paper?
No, thanks to the mayonnaise, the potatoes have enough fat not to stick, especially if you use quality parchment paper.
Can I use light or vegan mayonnaise?
Yes, you can use any type of mayonnaise, but the final texture may be slightly different. Classic mayonnaise gives a more golden crust.
Do I need to add oil before baking?
No, it’s not necessary. Mayonnaise acts as the oil in this recipe.
Can the potatoes with mayonnaise be reheated in the oven?
They can be easily reheated in the oven or microwave, but the texture won’t be as crispy on the surface.
What kind of potatoes are suitable?
Red or pink potatoes hold up better when boiled and don’t crumble as easily. White potatoes tend to break apart more quickly.
Nutritional Values
The values below are estimates for one serving out of 6 (without additional toppings):
Calories: approx. 230 kcal
Protein: 3 g
Carbohydrates: 38 g
Fat: 7 g
Mayonnaise contributes most of the fat. The spices do not add significant calories. Values may vary depending on the type of mayonnaise you use.
Storage and Reheating
Oven-baked potatoes with mayonnaise can be stored in the refrigerator in a sealed container for up to 2 days. I don’t recommend keeping them longer as the texture changes and they can become mushy. If you want to reheat them, place them in the oven for a few minutes at medium temperature. They will soften in the microwave but are still edible. They are not suitable for freezing.
I made this recipe for oven-baked potatoes with mayonnaise on a day when I needed a more substantial yet quick side dish. Since then, I’ve made it many times, especially when I'm out of ideas or want something simple that goes well with anything, including a salad or pickles. It’s the kind of dish that doesn’t require much thought and doesn’t leave you with a lot of dishes to wash.
Quick Info
Total time: about 1 hour
Preparation time: 15-20 minutes
Cooking time: 35-40 minutes (boiling + baking)
Servings: 4-6, depending on how you serve it
Difficulty: easy
Recipe type: side dish, can also be served as a vegetarian main course
Ingredients
1 kg potatoes
2 heaping tablespoons of mayonnaise (homemade or store-bought, as preferred)
dried rosemary
salt
dried oregano
ground black pepper
Instructions
1. Peel the potatoes, wash them well, and cut them into quarters lengthwise.
2. Place them in a pot with cold water and salt. It’s important for the water to be cold so they cook evenly.
3. Boil them until they become tender but not mushy. Test them with a fork; they should be easy to pierce but still hold their shape.
4. Drain them well and let them cool completely. If you mix them with mayonnaise while they’re still warm, the mayonnaise will become too thin.
5. Once cooled, place the potatoes in a large bowl, add the mayonnaise, a little more salt if needed, pepper, rosemary, and oregano. Gently mix everything together to avoid mashing the potatoes too much.
6. Prepare a baking tray and line it with parchment paper.
7. Spread the mixed potatoes in the tray in a single layer, as much as possible.
8. Place the tray in the oven at 200°C (preheated) and leave the potatoes until they are lightly browned on top. This typically takes about 20-25 minutes, but the time may vary depending on your oven. Check occasionally.
9. Serve them warm, immediately after taking them out of the oven.
Why I Make This Recipe Often
It’s one of the easiest side dishes when I need something quick and filling. It doesn’t require many ingredients and goes well with any kind of meat, but it’s also great on its own with salad or pickles. The potatoes remain creamy on the inside and have a slightly crispy crust. Plus, it’s easy to prepare in larger quantities for a meal with more people.
Tips and Variations
Tips
Let the potatoes cool completely before adding the mayonnaise to prevent it from curdling or becoming too soggy.
Use a larger tray so that all the potatoes are exposed to the surface. If you layer them, they won’t brown evenly.
If you have time, you can let them drain and cool on a towel to avoid excess moisture.
Substitutions
You can use any type of potatoes, but red or pink ones hold up better when boiled.
Mayonnaise can be store-bought or homemade, with or without eggs, depending on your preferences. I don’t recommend substituting it with sour cream, as it behaves differently in the oven.
The spices can be changed, but I don’t recommend skipping salt and pepper.
Variations
You can add a bit of garlic powder if you want more flavor, but don’t replace the rosemary or oregano if you don’t like them.
If you want to reduce the amount of mayonnaise, cut it down to one and a half tablespoons.
Serving Ideas
They pair best with simple pickles or a green salad. They can accompany any kind of roast or be served on their own, perhaps with a bit of chopped parsley on top. They’re also good with a yogurt sauce if you want something cooler.
Frequently Asked Questions
Do the potatoes stick to the parchment paper?
No, thanks to the mayonnaise, the potatoes have enough fat not to stick, especially if you use quality parchment paper.
Can I use light or vegan mayonnaise?
Yes, you can use any type of mayonnaise, but the final texture may be slightly different. Classic mayonnaise gives a more golden crust.
Do I need to add oil before baking?
No, it’s not necessary. Mayonnaise acts as the oil in this recipe.
Can the potatoes with mayonnaise be reheated in the oven?
They can be easily reheated in the oven or microwave, but the texture won’t be as crispy on the surface.
What kind of potatoes are suitable?
Red or pink potatoes hold up better when boiled and don’t crumble as easily. White potatoes tend to break apart more quickly.
Nutritional Values
The values below are estimates for one serving out of 6 (without additional toppings):
Calories: approx. 230 kcal
Protein: 3 g
Carbohydrates: 38 g
Fat: 7 g
Mayonnaise contributes most of the fat. The spices do not add significant calories. Values may vary depending on the type of mayonnaise you use.
Storage and Reheating
Oven-baked potatoes with mayonnaise can be stored in the refrigerator in a sealed container for up to 2 days. I don’t recommend keeping them longer as the texture changes and they can become mushy. If you want to reheat them, place them in the oven for a few minutes at medium temperature. They will soften in the microwave but are still edible. They are not suitable for freezing.