The Viral Mayonnaise Trick for the Crispiest Oven-Baked Potatoes

Making oven-baked potatoes sounds like the simplest task in the world, but the results are often disappointing: pale, soggy cubes, burnt edges, and spices pooling at the bottom of the pan instead of clinging to the potatoes.

A viral trick is taking over social media: replacing traditional oil with mayonnaise. Food sites like Chowhound and countless TikTok videos have been singing its praises, and for good reason.

Why It Works

Mayonnaise is essentially oil, eggs, and a touch of vinegar or lemon juice. The oil provides the crispiness, just like regular oil, but the egg protein causes the potato surface to brown faster, creating a gorgeous golden crust through the Maillard reaction. Because mayonnaise is thick, it coats every potato evenly and acts as an adhesive for spices so they won't slip off.

And for those who are worried: the mayonnaise melts completely during baking, leaving no distinct flavor behind—just exceptionally crispy potatoes.

How to Make Them

1. Preheat your oven to 200°C (400°F).

2. Cut potatoes into 3 to 4 centimeter cubes. Smaller potatoes can be left whole or halved.

3. Transfer to a large bowl and add about 3 tablespoons of mayonnaise per half-kilo of potatoes.

4. Add salt and your favorite spices, such as garlic, paprika, or oregano, and mix thoroughly.

5. Spread on a baking sheet lined with parchment paper in a single layer with space between each cube.

6. Bake until golden and crispy, flipping halfway through.

Bonus Tip: You can use flavored mayonnaise, like garlic or chipotle mayo, for an extra flavor boost without any extra effort.