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Roasted Rosemary Potatoes with Mayonnaise

“This is one of my family’s all-time favorites, and you won’t believe how simple it is. You can alter it to fit whatever meal you dream up.” —Melissa Graham, Savannah, Texas
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    6 servings


  • 6 medium potatoes (about 2 pounds), peeled and cut into 1-inch cubes
  • 1/2 cup mayonnaise
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried rosemary, crushed
  • 1 tablespoon water
  • 1 teaspoon salt


  • In a large bowl, combine all ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan.
  • Bake, uncovered, at 425° for 40-45 minutes or until tender, stirring occasionally.
Editor's Note
Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Nutrition Facts
3/4 cup: 268 calories, 15g fat (2g saturated fat), 7mg cholesterol, 499mg sodium, 31g carbohydrate (3g sugars, 2g fiber), 3g protein.

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Average Rating:
  • bjsilve0
    Oct 28, 2011

    We had a split decision. I love these and my "potato eating" man thought they were so so. That is the only reason that I rated them as good instead of excellent. He's going to get them again because I love them.

  • valanddansmith
    Aug 8, 2011

    These potatoes were really good, but I was expecting a little more zip from the mayonnaise. They didn't taste a whole lot different than other rosemary roasted potatoes that I've tried that use olive oil...

  • obsessedwithfood
    May 4, 2011

    Rosemary is my new favorite spice so I was excited to see this recipe. It did not disappoint. Very easy and delicious. It's a nice change from the usual side dish. Would go great with any meat.