3-Ingredient Sriracha Mayo Roasted Potatoes

 

3-Ingredient Sriracha Mayo Roasted Potatoes

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—crispy, deeply browned wedges with a 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.

Recipe Information

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, or to taste

Directions

1. 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.
2. 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.
3. 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, then add more to taste.
4. Add the potato wedges to the bowl and toss very well until every piece is thickly coated in the sriracha mayo. Turn the wedges as needed so no side is left bare.
5. Spread the coated potato wedges in a single layer on the prepared baking sheet. Position them with one cut side down and leave a little space between each wedge for better browning.
6. Bake on the middle rack for 20 minutes. Carefully flip each wedge with a spatula or tongs, then return to the oven and bake for another 15–20 minutes, or until deeply browned, crisp on the edges, and tender when pierced with a fork.
7. Let the potatoes rest on the hot pan for 3–5 minutes to set the crust. Transfer to a serving bowl, spoon any browned sauce from the pan over the top, and drizzle with additional sriracha if desired.

Variations & Tips

• For a milder flavor, reduce the sriracha to 1 tablespoon and add a little extra mayonnaise.
• Use russet potatoes for extra-crispy edges.
• Make sure the potatoes are thoroughly dry before coating them.
• Preheat the baking sheet for even crispier results.
• Add a pinch of smoked paprika for a subtle smoky flavor.
• Use Yukon gold potatoes for a creamier interior and buttery flavor.
• Reheat leftovers in a 400°F oven or toaster oven until crisp again.

Storage & Food Safety

Store leftovers in a covered container in the refrigerator and enjoy within 3–4 days. Because this recipe contains mayonnaise, do not leave the finished potatoes at room temperature for more than 2 hours (or 1 hour in very warm conditions).

Always use a clean spoon when tasting or adjusting the sauce, and wash your hands after handling raw potatoes and before touching other ingredients or kitchen surfaces.