My neighbor swears by this secret trick for the crispiest skins, and now I make them every week. Only 3 ingredients!

These oven baked 3-ingredient mayonnaise roasted potatoes are the kind of no-fuss side dish that quietly steals the show at dinner. My neighbor shared this little trick with me years ago—using mayo instead of oil—and I’ve been making them almost every week since. The mayonnaise clings to the potato chunks, helping the skins turn extra golden and crispy while the insides stay soft and fluffy. It’s the kind of simple, practical recipe busy families love: pantry-friendly, budget-friendly, and easy enough for a weeknight, but tasty enough to serve to company.

Serve these crispy potatoes alongside roast chicken, grilled pork chops, or simple baked fish. They’re also wonderful with burgers or meatloaf, and they turn a basic scrambled egg or omelet dinner into something a little more special. Add a green salad or steamed veggies on the side, and set out ketchup, ranch, or a little sour cream for dipping—kids especially love to dunk these crunchy little pieces. They reheat well in the oven or air fryer, so they’re great for meal prep or brunch the next day.

Servings: 4

2 pounds russet or Yukon Gold potatoes, scrubbed and cut into 1-inch chunks

Preheat your oven to 425°F (220°C). Line a large sheet pan with aluminum foil for easy cleanup, then lightly grease the foil with a tiny smear of mayonnaise or a quick spray of cooking spray if you have it (this just helps guarantee nothing sticks).

Scrub the potatoes well and pat them dry with a clean kitchen towel. Dry potatoes are important for crispy skins, so take an extra minute here if you can. Cut the potatoes into roughly 1-inch chunks so they cook evenly.

In a large mixing bowl, whisk together the mayonnaise and kosher salt until smooth. It will look like a thick, glossy coating—that’s exactly what you want. This is the secret trick: the mayo replaces oil and helps the potatoes brown deeply and crisp up.

Add the potato chunks to the bowl and toss very well, using a spatula or your hands, until every surface is lightly but thoroughly coated in the mayonnaise mixture. You shouldn’t see any dry spots on the potatoes.