Mayonnaise-coated potatoes roast at 425°F until tender, then go under the broiler for 2 to 3 minutes to crisp their skins. The mayonnaise’s oil helps them brown and keeps them from sticking, while its other ingredients add flavor and help seasoning cling.
The recipe calls for rinsing and drying the potatoes, then mixing mayonnaise with kosher salt, black pepper and any other desired seasonings before tossing them in the coating. Mixing the seasonings into the mayo helps distribute them evenly and, the article says, protects them from burning in the oven. Very small baby potatoes take about 20 to 25 minutes to roast.
