My sister first brought this pan of creamy, crispy potatoes to our holiday table sometime in the late seventies, and they’ve been a staple ever since. It’s the kind of dish that fits right into a Midwestern spread—simple, hearty, and made from things you probably already have on hand. Just four ingredients come together to make tender potato halves coated in a rich mayonnaise and Parmesan crust that bakes up golden and bubbly on a foil-lined sheet pan. If you’re looking for a no-fuss side that feels special enough for company but easy enough for a weeknight roast, this is the one that always earns a spot next to the ham or turkey.
These potatoes are wonderful alongside roasted turkey, baked ham, or a simple meatloaf. I like to round out the plate with something green—steamed green beans, a tossed salad, or buttered peas. They’re also right at home on a potluck table with casseroles and glazed carrots. Serve them hot from the oven so the creamy Parmesan crust stays crisp on the outside and soft underneath, and offer extra black pepper or a sprinkle of chopped fresh parsley if you have it on hand.
Oven-Baked Mayonnaise Parmesan Potatoes
Servings: 6
