My father-in-law swears by this method from his mother. The secret is so simple.

These oven baked 3-ingredient potato wedges with drippings come straight from my father-in-law’s childhood kitchen. He swears by this method from his mother, and the secret is so simple: you roast the potatoes right in the meat drippings instead of fancy oils or seasonings. The wedges come out thick, golden, and glistening, with crispy edges and soft, fluffy centers. It’s the kind of no-fuss, pass-it-down recipe that fits busy weeknights but still feels special enough for Sunday dinner.

Serve these potato wedges hot, straight from the pan, with a sprinkle of salt and a simple green salad or steamed vegetables. They’re wonderful alongside roast chicken, pork chops, or a pan-seared steak, since you can use the drippings from the meat you’re already cooking. For dipping, set out ketchup for the kids, plus a little sour cream or ranch for anyone who likes something creamy. They’re also great tucked next to a burger or piled into a bowl as a cozy snack with a movie.

Servings: 4

2 pounds russet potatoes, scrubbed (about 4 medium-large)

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil for easy cleanup, then lightly crumple and smooth it back out so the foil has a few wrinkles to help catch and hold the drippings.

While the oven heats, scrub the potatoes well under cool running water. Leave the skins on for extra flavor and texture. Pat them very dry with a clean kitchen towel or paper towels—this helps them crisp instead of steam.

Cut each potato in half lengthwise, then cut each half into 3–4 thick wedges, depending on the size of the potato. Try to keep the wedges roughly the same thickness so they cook evenly.

Place the potato wedges in a large mixing bowl. Pour the warm meat drippings over the top and sprinkle with the kosher salt. Toss well with your hands or a large spoon until every wedge is lightly coated and glistening. If the drippings have thickened, just warm them gently on the stove or in the microwave until pourable before adding.

Spread the coated potato wedges out on the foil-lined baking sheet in a single layer, cut sides down when possible. Make sure they have a little space between them—crowding will make them steam instead of crisp.

Place the baking sheet on the middle rack of the oven and bake for 20 minutes without disturbing them. This helps the bottoms brown and start to crisp.

After 20 minutes, carefully remove the pan and use a thin spatula or tongs to flip each wedge so another side is in contact with the pan and drippings. Spoon any pooled drippings from the foil back over the wedges so they’re all lightly coated again.

Return the pan to the oven and bake for another 15–20 minutes, or until the wedges are deep golden, crisp on the edges, and tender when pierced with a fork. If you like them extra crispy, you can turn the oven up to 450°F (230°C) for the last 5 minutes, watching closely so they don’t burn.

Taste one wedge and sprinkle a little more salt over the pan if needed while they’re still hot. Let the wedges sit on the sheet for 2–3 minutes so the drippings settle and the outsides firm up just a bit.

Serve the potato wedges directly from the pan or transfer them to a warm platter, scraping any flavorful browned bits and drippings from the foil over the top. Enjoy right away while they’re still hot and glistening.

If you don’t have drippings on hand, you can roast a small piece of meat (like chicken thighs or a small roast) in the same pan first, then spoon off and measure the drippings for the potatoes. Or, in a pinch, mix equal parts melted butter and a neutral oil to mimic the richness of drippings, though the flavor won’t be quite as nostalgic. For picky eaters, keep the base recipe exactly as written, then set out optional toppings at the table: grated cheese, a sprinkle of mild paprika, or chopped fresh parsley. If your family likes bolder flavors, toss the wedges with a pinch of garlic powder, black pepper, or smoked paprika along with the salt. To make them a bit lighter, you can blot the finished wedges gently with a paper towel to absorb extra surface fat while still keeping that lovely roasted flavor. Food safety tips: Always use drippings from fully cooked meat that has been kept at a safe temperature (above 140°F/60°C while holding or cooled quickly and refrigerated). If using saved drippings from the fridge, reheat them until hot and liquid before tossing with the potatoes, and never use drippings that look off, smell sour, or have been left at room temperature for more than 2 hours. Wash your hands and any utensils that touched raw meat before handling the potatoes. Leftover wedges should be cooled quickly, refrigerated within 2 hours, and reheated thoroughly in a hot oven until steaming before serving again.