My mother in law makes this simple 4 ingredient savory side every March and it always disappears fast.

Every March, right around St. Patrick’s Day, my mother-in-law brings this to our family dinner, and the dish is always scraped clean before we’re done clearing the table. These oven baked 4-ingredients corned beef potato wedges are a cozy, savory side that tastes like loaded fries met a Reuben sandwich. With just potatoes, canned corned beef, shredded cheese, and a little oil, you get crispy-edged wedges topped with salty pink meat and gooey melted cheese—perfect for busy weeknights or holiday gatherings when you want something comforting without a lot of fuss.

Serve these corned beef potato wedges straight from the hot casserole dish with a simple green salad or steamed green beans to balance the richness. They’re great alongside roasted or grilled sausages, baked chicken, or a traditional corned beef and cabbage dinner. Put out small bowls of sour cream, ranch, or Thousand Island dressing for dipping, and maybe some chopped pickles or sauerkraut on the side for anyone who likes that classic Reuben flavor. They’re hearty enough to double as a casual main dish for a game night with a bowl of coleslaw or a pot of vegetable soup.

Servings: 6

2 pounds russet potatoes, scrubbed and cut into thick wedges

Preheat your oven to 425°F (220°C). Lightly grease a 9x13-inch white ceramic casserole dish or similar baking dish.

Cut the scrubbed potatoes into thick wedges: slice each potato in half lengthwise, then cut each half into 3–4 long wedges, depending on size.

In a large bowl, toss the potato wedges with the oil until they’re evenly coated. Spread them out in a single layer in the prepared casserole dish, with as little overlapping as possible so they crisp up nicely.

Bake the potatoes, uncovered, for 30–35 minutes, turning once halfway through, until the wedges are golden brown on the edges and tender when pierced with a fork.

While the potatoes bake, open the can of corned beef. If it’s well chilled, it will be easier to handle. Use a fork or clean fingers to shred or crumble the pink meat into small pieces so it will spread evenly over the potatoes.

When the potato wedges are crisp and cooked through, carefully remove the casserole dish from the oven. Gently scatter the shredded or crumbled corned beef evenly over the hot potatoes, making sure each area has some meat.

Sprinkle the shredded cheese evenly over the corned beef and potatoes, covering as much of the surface as you can for a nice melted top.

Return the casserole dish to the oven and bake for another 8–10 minutes, or until the cheese is fully melted, bubbly, and just starting to brown in spots.

Let the dish rest for 5 minutes so everything can set slightly. Serve the corned beef potato wedges hot, scooping down through the crispy potatoes, savory pink meat, and melted cheese for each portion.

For picky eaters, you can divide the casserole in half and leave the corned beef off one side, topping those potatoes with just cheese so kids can ease into the flavors. If your family likes extra crispy potatoes, preheat the oiled casserole dish in the oven for 5 minutes before adding the wedges, and avoid crowding them too tightly. Swap in mozzarella or a blend of Swiss and cheddar for a more Reuben-style taste. You can also add a light sprinkle of garlic powder, black pepper, or paprika to the potatoes before baking if your crew enjoys a little extra seasoning, though my mother-in-law usually keeps it to the basic four ingredients and lets everyone add dips at the table. To stretch the dish for a bigger group, add an extra pound of potatoes and a bit more cheese, baking the wedges a little longer until they’re tender. Leftovers reheat well in a hot oven or air fryer, and they’re especially good the next day with a fried egg on top for a hearty breakfast.