If you are looking for a simple, but flavorful side dish, you will want to try these Cowboy Mayo Roasted Potatoes! Baby potatoes are tossed with my homemade cowboy mayo and roasted until crispy on the outside and fork-tender on the inside, making for a wonderful and easy side dish any night of the week. But they would also be a delicious addition to your Thanksgiving menu or Christmas menu; they are so good! I also have Garlic Parmesan Roasted Potatoes that you will love.
Ingredients & Substitutions
- Potatoes: I used baby potatoes and roasted them whole (they were small enough). If your potatoes are a bit larger or you are using Russet, Yukon gold, or red potatoes, cut them in half to help them roast evenly and more quickly.
- Cowboy Mayo: The star of these potatoes is my homemade cowboy mayo, a flavorful Dijon herb spread and dip inspired by my popular cowboy butter, but with a mayonnaise base. After trying it, you will want to use it on almost everything, not just these potatoes!
- Salt & Pepper: Salt and pepper the potatoes to taste.
FAQs
Can I use regular potatoes?
Yes. Cut medium Yukon Gold or red potatoes into 1 1/2-inch pieces so they roast evenly.
Do I need to peel the potatoes?
No, the skins get beautifully crisp and help the potatoes hold their shape.
Can I make these ahead of time?
You can prep the potatoes and toss them with the Cowboy Mayo up to 6 hours in advance. Keep covered in the refrigerator, then roast just before serving.
Can I make these in the air fryer?
Yes! Toss the potatoes with the Cowboy Mayo as directed, then air fry at 380°F for 15-25 minutes, shaking the basket halfway through. Cook until the potatoes are crisp and fork-tender; cooking times vary depending on the size of the potatoes. Depending on the size of your air fryer, you may need to work in two batches to ensure even browning.
Serving Ideas
- Pair these potatoes with grilled or roasted chicken, steak bites, or baked pork chops for an easy, well-rounded dinner.
- Add them to a weekend brunch spread alongside scrambled eggs, omelets, or crispy bacon.
- Serve them with something saucy (like my Bang Bang Salmon) so the creamy, smoky potatoes can soak up every bit of extra flavor.
How to Store Cowboy Mayo Roasted Potatoes
- Room temperature: These potatoes can be kept at room temperature for up to 2 hours before they should be refrigerated.
- Refrigerator: Store leftovers in an airtight container and refrigerate for 3-4 days. For the best texture, rewarm them in a 400°F oven (or air fryer) for 8-10 minutes until hot and crisp.
- Freezer: Freezing is not recommended, as roasted potatoes tend to soften once thawed and lose their crisp texture.
Cowboy Mayo Roasted Potatoes
Ingredients
- 3 pounds baby potatoes
- 1 recipe cowboy mayo
- salt and pepper, to taste
- parsley, chopped, for garnish
Instructions
- Preheat oven to 425°F* and line a large baking sheet with parchment paper.
- Wash and scrub the potatoes thoroughly, then pat dry. If any potatoes are larger than 1 ½ inches in diameter, cut them in half so they roast evenly.
- Place the potatoes in a large bowl. Add the Cowboy Mayo and toss until all the potatoes are evenly coated.
- Transfer the coated potatoes to the baking sheet and spread them out in a single layer, cut side down, if halved.
- Bake for 20 to 25 minutes, or until the potatoes are fork-tender and starting to brown around the edges.
- Increase the oven temperature to broil and cook for 2 to 3 minutes more, until the skins are golden and crisp. Watch closely to avoid burning.
- Remove from the oven and season with salt and pepper to taste, garnish with parsley, and serve warm.
Notes
- Toss the potatoes with the Cowboy Mayo as directed.
- Place potatoes into the basket of your air fryer in a single layer. (Depending on the size of your air fryer, you may have to work in batches.)
- Air fry at 380°F for 15-25 minutes, shaking the basket halfway through. Cook until the potatoes are crisp and fork-tender; cooking times vary depending on the size of the potatoes.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
The Cowboy Mayo gives the potatoes the perfect coating with great flavor. They crisped up beautifully, and I will definitely be making them again.
Elizabeth
I loved the texture of these potatoes, and I did get the tang from the mayonnaise. So, if you love an herby mayonnaise, you will want to make these potatoes!
Stephanie
These could not be easier to make, and I love the extra crisp from the broil at the end. There is a tangy flavor from the mayo, for sure.
Bella
I loved these potatoes! I couldn't stop eating them, and I liked to dip them in extra cowboy mayo, too!
