Description
These Cowboy Mayo Roasted Potatoes are simple to prepare and packed with flavor. With crispy exteriors and fluffy interiors, they’re perfect for any meal!
Ingredients
Scale
- 3 pounds baby potatoes
- 1 recipe cowboy mayo
- Salt and pepper to taste
- Parsley, chopped, for garnish
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Wash and scrub the baby potatoes thoroughly, cutting larger ones in half.
- In a mixing bowl, toss the potatoes with cowboy mayo until fully coated.
- Spread the potatoes on the baking sheet in a single layer with cut sides down if halved.
- Bake in the oven for 20-25 minutes or until fork-tender and golden brown.
- Broil for an additional 2-3 minutes for extra crispiness.
- Season with salt and pepper and garnish with chopped parsley before serving.
Notes
Store leftovers in an airtight container for 3-4 days in the fridge.
Freeze in a freezer-safe bag for up to 3 months for longer storage.
Reheat at 375°F for 10-15 minutes to regain crispness.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 270mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg