My sister passed down this creamy and crispy side dish and it only takes 4 ingredients to make the perfect holiday staple.

These Oven-Baked Mayonnaise Parmesan Potatoes are a high-fat, high-crunch revelation that uses the emulsified oils in mayonnaise to create a professional-grade “shatter-crust.” By mixing the mayo with a generous 1 cup of finely grated Parmesan, you build a thick, savory paste that insulates the Yukon Gold or red potatoes, allowing the interiors to steam into a buttery mash while the exterior fries in the oven’s high heat. The result is a salty, umami-rich side dish with a toasted cheese crown that rivals any twice-baked potato.

Oven-Baked Mayonnaise Parmesan Potatoes

Ingredients:

Step-by-Step Directions:

Step 1: The High-Heat Prep: Preheat your oven to 400°F. Line a large baking sheet with aluminum foil and lightly grease it.

Tip: Use the “shiny side up” for the foil; this helps reflect the heat directly onto the bottom of the potatoes. Scrub your potatoes well and pat them bone-dry with a towel—moisture is the enemy of a tacky mayo coating.

Step 2: The Crust Paste: In a mixing bowl, stir together the mayonnaise, Parmesan, and salt until you have a dense, thick mixture. It should look more like a heavy spread than a liquid sauce.

Step 3: The Total Coat: Add the potato halves to a large bowl and spoon the mixture over them. Toss thoroughly with a spatula (or your hands) until every nook and cranny of the skin and the cut surface is heavily coated.

Step 4: The Single-Layer Bake: Arrange the potatoes cut-side up on the prepared baking sheet.

The Golden Rule: Do not crowd the pan! If the potatoes are touching, they will release steam and make the Parmesan coating soggy. Space them out so the hot air can circulate and “fry” the edges.

Step 5: The Golden Roast: Bake on the center rack for 30/40 minutes until the centers are fork-tender.

Tip: For a restaurant-quality finish, move the pan to the top rack for the final 5 minutes. This direct heat will toast the cheese into deep brown, savory spots.

Step 6: The Essential Firm-Up: Let the potatoes sit on the pan for 5 minutes before moving them. This allows the molten cheese and mayo to “set” into a solid, crispy shell that won’t slide off when you pick them up.