My sister showed me this trick on a night when I was too tired to fuss with dinner, and it’s been a quiet lifesaver ever since. Nothing fancy—just potatoes, mayonnaise, and sriracha—but the way they roast together turns into something far greater than the sum of its parts. The mayo acts as both oil and seasoning, the sriracha adds 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 feels right at home in the Midwest: use what you’ve got, keep it simple, and make it comforting. Serve hot from the oven in a rustic bowl, wedges crisp and deeply browned with that creamy orange coating. They’re hearty enough to stand in for supper with a fried egg or salad, and they’re just as good alongside baked chicken, grilled pork chops, or even a rotisserie chicken. Add extra mayo or ranch for dipping, plus celery or carrot sticks to cool the spice.

3‑Ingredient Sriracha Mayo Potato Wedges

Ingredients

Directions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly grease.
2. Scrub and dry potatoes, then cut into thick wedges (6–8 per potato).
3. In a large bowl, mix mayo and sriracha until smooth. Adjust heat to taste.
4. Toss wedges in sauce until fully coated.
5. Spread in a single layer on the sheet, cut side down, leaving space between pieces.
6. Bake 20 minutes, flip wedges, then bake another 15–20 minutes until browned, crisp, and tender.
7. Rest 3–5 minutes on the pan to set crust. Transfer to a serving bowl, spooning any extra browned sauce over the top.
8. Serve hot, with extra sriracha drizzle if desired.