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 PotatoesServings: 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
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
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.
