We call this 'Lazy Potato Wedge Wonder'—3 ingredients, and they come out perfectly crispy every time!

Do you know those moments when you're craving something crispy, delicious, and utterly satisfying without spending half your day in the kitchen? That's how these crispy potato wedges came to life. Inspired by my lazy Sunday afternoons in Iowa, where comfort food is king, these are a go-to for an easy treat. Perfectly golden and seasoned just right, they’re a testament to how simple ingredients can elevate any meal. Plus, with just three ingredients, it's a breeze for busy weekdays or as a fun, crunchy appetizer for weekend gatherings.

These crispy potato wedges pair beautifully with a tangy aioli or your favorite ketchup for dipping. If you’re looking to make it a complete meal, serve them alongside a juicy grilled chicken breast or a hearty veggie burger. They’re also a great sidekick to a fresh green salad drizzled with a lemon vinaigrette, balancing out the crispy richness of the potatoes.

Servings: 4

4 large russet potatoes
3 tablespoons olive oil
1 tablespoon salt (and pepper to taste)

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Wash and scrub the potatoes clean, then cut each potato into 8 wedges.

In a large bowl, toss the potato wedges with olive oil and salt until evenly coated.

Arrange the wedges on the prepared baking sheet, making sure they are in a single layer, skin-side down.

Bake in the preheated oven for 25-30 minutes, or until the wedges are golden and crispy.

Let cool slightly before serving hot with your favorite dipping sauces.

For an added twist, sprinkle the wedges with some garlic powder and freshly ground black pepper before baking. If you’re feeling adventurous, a dash of smoked paprika or cayenne pepper will add a gentle kick. For a sweet-and-savory touch, try adding a pinch of brown sugar to the mix. You can even swap out the russet potatoes for sweet potatoes or Yukon golds for a different flavor and texture.