My sister shared this 3 ingredient hack when I was too tired to cook and it is an absolute lifesaver

My sister taught me this little trick on a night when I was too tired to fuss with dinner, and it’s been a quiet lifesaver ever since. It’s nothing fancy—just potatoes, mayonnaise, and sriracha—but the way they roast up together feels like more than the sum of their parts.

The mayo stands in for oil and seasoning, the sriracha brings a gentle kick, and the oven does all the work while you put your feet up. It’s the kind of practical, no-nonsense cooking that fits right in with the way we’ve always done things out here in the Midwest: use what you’ve got, keep it simple, and make it comforting.

Serve these hot from the oven in a big rustic bowl, just the way they look in the picture—crispy, deeply browned wedges with that thick, creamy orange coating. They’re hearty enough to stand in for supper with a fried egg on top or a green salad on the side.

They’re also perfect next to simple baked chicken, grilled pork chops, or a store-bought rotisserie chicken when you don’t feel like cooking much else. If you like, set out a little extra mayo or ranch for dipping and a few celery sticks or carrot sticks to cool down the spice.

3-Ingredient Sriracha Mayo Roasted Potatoes

Servings: 3–4

Ingredients
2 pounds russet or Yukon gold potatoes, scrubbed and cut into thick wedges
1/3 cup mayonnaise
2–3 tablespoons sriracha sauce (to taste)
Directions