Directions
- Place the diced potatoes in a microwave-safe bowl. Cover tightly with plastic wrap, poking 3–4 small holes for ventilation. Microwave on high for 6–7 minutes until the potatoes are slightly tender. Use oven mitts to remove carefully—the steam can be very hot.
- Separate the potatoes gently with a spatula or spoon; they may stick together, which is normal.
- In a medium bowl, mix the mayonnaise, dill, and garlic powder. Add the microwaved potatoes and stir until evenly coated with the mixture.
- Spray a baking dish with nonstick spray. Add the coated potatoes and chopped onions, then season with salt and black pepper. Spread everything evenly in the dish.
- Bake at 220°C (425°F) for 20–25 minutes, turning the potatoes halfway through to ensure even browning. They should be golden and crispy on the edges.
- Once done, remove the dish from the oven and sprinkle the Parmesan cheese over the potatoes. Toss gently to coat, then serve immediately.
Recipe Details
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Servings: 4–6
- Difficulty level: Easy
Variations & Substitutions
- Swap mayonnaise for Greek yogurt for a lighter coating.
- Add paprika or smoked paprika to the coating for a slightly smoky flavor.
- Mix in fresh chopped rosemary or thyme with the potatoes for an herby twist.
- Use Yukon Gold or fingerling potatoes for a different texture.
Serving Suggestions
The most important part is just ahead — click NEXT »»
