Place the pan on the middle rack of the preheated oven and bake for 20 minutes without stirring. This undisturbed time lets the bottoms brown and the crust start to form.
After 20 minutes, carefully remove the pan and use a spatula to flip the potatoes. Try to turn most of them onto a new side so more surfaces can crisp. Return the pan to the oven and bake for another 15–20 minutes, or until the potatoes are deep golden brown with a crunchy-looking coating and the insides are tender when pierced with a fork.
Taste a piece and sprinkle on a pinch more salt if needed while the potatoes are still hot. Let them sit on the pan for 3–5 minutes to firm up their crispy edges, then transfer to a serving bowl or bring the pan straight to the table for that cozy, family-style feel.
For picky eaters, keep the seasoning simple and serve dips on the side—ketchup, ranch, honey mustard, or barbecue sauce all make these potatoes extra fun. If your family likes a little more flavor and you don’t mind stretching beyond the base 3 ingredients, you can stir in a teaspoon of garlic powder, smoked paprika, or dried Italian seasoning with the mayonnaise. For a cheesy twist, sprinkle a couple of tablespoons of grated Parmesan over the potatoes during the last 5 minutes of baking so it melts into the crispy coating. You can also swap in baby potatoes, halved, instead of chunks—just keep the size uniform and add a few extra minutes of baking time if they’re larger. To make them ahead, cut and coat the potatoes up to a few hours in advance and keep them covered in the fridge; spread them on the pan right before baking. Leftovers reheat nicely in a 400°F (200°C) oven or air fryer for 5–10 minutes until hot and crisp again.
