Cowboy Mayo Roasted Potatoes (Printable Version)
Baby potatoes baked in smoky mayo until crispy. Finished with fresh parsley. #roastedpotatoes #cowboymayo #crispy #potatolovers #comfortfood
# Ingredients:
→ Main Ingredients
01 -
3 pounds baby potatoes, washed and scrubbed
02 -
1 cup Cowboy Mayo
03 -
Salt, to taste
04 -
Black pepper, to taste
05 -
Chopped fresh parsley, for garnish
# Steps:
01 -
Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 -
Thoroughly wash and scrub baby potatoes, then pat dry. Halve any potatoes larger than 1.5 inches in diameter for uniform roasting.
03 -
Place prepared potatoes in a large mixing bowl. Add Cowboy Mayo and toss to thoroughly coat each potato.
04 -
Transfer coated potatoes to the prepared baking sheet, spreading in a single layer. Place any halved potatoes cut side down.
05 -
Roast in the oven for 20 to 25 minutes, until potatoes are fork-tender and beginning to brown at the edges.
06 -
Increase oven temperature to broil. Broil potatoes for 2 to 3 minutes, closely monitoring to achieve golden, crisp skins without burning.
07 -
Remove sheet from the oven. Season potatoes immediately with salt and black pepper to taste. Garnish with chopped parsley and serve warm.
# Notes:
01 -
For optimal crispiness, ensure potatoes are entirely dry before coating with mayo. Monitor closely while broiling, as potatoes can brown quickly. Substitute Cowboy Mayo with regular or plant-based mayonnaise as preferred.