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

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it so the potatoes don’t stick.

Scrub the potatoes well and pat them dry with a clean towel. Cut each potato lengthwise into thick wedges, about 6–8 wedges per medium potato. The more even the pieces, the more evenly they’ll brown.

In a large mixing bowl, stir together the mayonnaise and sriracha until you have a smooth, creamy orange sauce. Start with 2 tablespoons of sriracha if you’re unsure about the heat, and taste a tiny bit of the sauce with a clean spoon before adding more.

Add the potato wedges to the bowl and toss very well until every piece is thickly coated in the sriracha mayo. Take a moment to turn the wedges with your hands or a spatula so no side is left bare; this coating is what makes them so crispy and flavorful.

Spread the coated potato wedges out in a single layer on the prepared baking sheet. Turn them so one cut side is down and make sure they’re not crowded; a little space between wedges helps them brown instead of steam.

Bake on the middle rack for 20 minutes, then carefully flip each wedge with a spatula or tongs so a different cut side is down. Return to the oven and bake another 15–20 minutes, or until the potatoes are deeply browned, crisp on the edges, and tender all the way through when pierced with a fork.

When they’re done, let the potatoes sit on the hot pan for 3–5 minutes to set the crust, then transfer them to a rustic serving bowl. Spoon any extra browned sauce from the pan over the top. Taste and, if you like more heat, drizzle with a little extra sriracha before serving hot.

Variations & Tips