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

If you prefer a milder flavor, cut the sriracha back to 1 tablespoon and add a little more mayonnaise so the potatoes still get a thick coating. For extra-crispy edges, use russet potatoes and make sure they’re very dry before tossing in the sauce. You can also preheat the baking sheet in the oven so the wedges sizzle when they hit the pan.

If you like a smoky touch, stir a small pinch of smoked paprika into the mayo-sriracha mix (this does add a fourth ingredient, so think of it as optional). For a creamier inside with a slightly buttery taste, use Yukon gold potatoes instead of russets. Leftovers reheat well in a hot oven or toaster oven at 400°F until crisp again; avoid microwaving if you want to keep that crunch.

Food safety tips: Store any leftovers in a covered container in the refrigerator and eat within 3–4 days. Because this recipe uses mayonnaise, don’t leave the finished potatoes sitting out at room temperature for more than 2 hours (or 1 hour if it’s a very warm day). Always use a clean spoon when tasting or adjusting the sauce, and wash your hands after handling the raw potatoes and before touching other ingredients or surfaces.