Oven-Baked Mayonnaise Parmesan Potatoes

This recipe uses a simple but effective technique: a mayonnaise-based coating that acts as a “binder” for the Parmesan and seasonings. Unlike oil or butter, mayonnaise creates a thick, creamy layer that doesn’t just run off the potato; it bakes into a crisp, savory shell that locks in moisture.

Why This Recipe Works

Double Texture: You get a soft, fluffy potato base topped with a crunch, salty Parmesan crust.
No-Fuss Prep: The mayo-parm mixture is spread quickly over halved potatoes, making it faster than traditional breading.
High-Flavor Profile: The tanginess of the mayonnaise perfectly complements the nuttiness of the Parmesan cheese.
Perfect for Hosting: These potatoes look elegant and professional, making them ideal for holiday dinners or weekend roasts.

Ingredient Notes & Details

1.5 lbs Small Yellow or Red Potatoes: Halved lengthwise to create a flat surface for the topping.
1/2 Cup Mayonnaise: Use a full-fat version for the best browning and richness.
1/2 Cup Grated Parmesan Cheese: Freshly grated melts better and provides a more intense flavor than pre-shredded varieties.
1 tsp Garlic Powder & 1/2 tsp Dried Oregano: To add an Italian-inspired aromatic depth to the crust.
Salt & Black Pepper: To taste.