My grandmother passed down this rustic 4 ingredient comfort food and my kids clear their plates every single time I make it.

This simple oven baked 4-ingredient Amish bacon fat potato wedges recipe is one my grandmother passed down, and it’s pure rustic comfort food. She grew up on a small farm where nothing went to waste, so saving bacon drippings for potatoes like this was just part of life. The potatoes come out with thick, golden-brown wedges, crispy dark edges, and that savory, smoky flavor that makes my kids clear their plates every single time I make it. It’s the kind of no-fuss, heartwarming dish that feels like a hug from the past on a busy weeknight.

Serve these potato wedges hot, right off the foil-lined baking sheet while the edges are still crisp and glistening. They’re perfect alongside simple roasted chicken, grilled pork chops, or burgers. I like to add a big green salad or some steamed green beans to round things out. For dipping, set out small bowls of ketchup, ranch, or even a little sour cream so everyone can choose their favorite. They also make a great snack for game night or an easy side when you’ve got friends over for a casual dinner.

Servings: 4

2 1/2 pounds russet potatoes, scrubbed and dried

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil, shiny side up, for easy cleanup and to help the potatoes crisp. Set the pan aside.

If you don’t already have liquid bacon fat, gently warm your saved bacon drippings in a small saucepan or microwave-safe bowl just until melted and pourable. Strain out any large bits if you prefer a smoother coating.

Scrub the russet potatoes well under cool running water and pat them completely dry with a clean kitchen towel. Dry potatoes are key for getting those crispy, dark brown edges.

Cut each potato in half lengthwise, then cut each half into thick wedges, about 6–8 wedges per potato depending on size. Try to keep the wedges roughly the same thickness so they cook evenly.

Place the potato wedges in a large mixing bowl. Drizzle the warm bacon fat over the potatoes, then sprinkle on the kosher salt and black pepper.

Use clean hands or a large spoon to toss the potatoes until every wedge is well coated in bacon fat and seasoning. Take a moment to make sure the cut sides are especially well covered—that’s where the best browning happens.

Spread the coated potato wedges out in a single layer on the foil-lined baking sheet. Arrange them cut-side down as much as possible, with a little space between each wedge so they roast instead of steam.

Place the baking sheet on the middle rack of the preheated oven. Bake for 20 minutes without stirring so the bottoms can develop a nice, dark golden crust.

After 20 minutes, carefully remove the pan from the oven and use a spatula or tongs to flip each wedge so another side is in contact with the foil. Return the pan to the oven and bake for another 15–20 minutes, or until the wedges are deep golden brown with crispy, dark edges and the centers are tender when pierced with a fork.

If you like them extra crispy, move the pan to the top rack for the last 3–5 minutes of baking, watching closely so they don’t burn. The bacon fat should be sizzling and the wedges should look glistening and browned, like they’ve just come out of a farmhouse oven.

Remove the baking sheet from the oven and let the wedges rest on the pan for 3–5 minutes. This helps the crust set so they stay crisp. Taste one and sprinkle on a pinch more salt if needed.

Transfer the potato wedges to a serving platter or serve them straight from the foil-lined baking sheet for that rustic, family-style feel. Enjoy them hot while the edges are still crisp.

You can easily tweak this rustic recipe to fit your family’s tastes while keeping the same comforting feel. For picky eaters, you can cut the wedges a bit thinner so they crisp up more like fries, or reduce the pepper if they’re sensitive to spice. If you want a touch of extra flavor without adding more ingredients, use very smoky bacon when you’re saving drippings, or choose thick-cut bacon for a richer, deeper taste in the fat. To stretch the recipe for a crowd, you can add an extra potato or two and just bump up the bacon fat slightly so everything still gets a light coating; use two pans instead of overcrowding one. For a slightly lighter version, you can use half bacon fat and half a neutral oil like canola, though the flavor will be a bit milder. If you’d like a softer texture, cover the pan loosely with foil for the first 15 minutes of baking, then uncover and crisp at the end. Food safety tips: Always store bacon fat in a clean, tightly sealed container in the refrigerator, and never use drippings that smell off or look moldy. Let hot bacon fat cool slightly before transferring it to a storage container so you don’t risk burns or cracked glass. When handling the hot baking sheet, use thick oven mitts and keep kids at a safe distance, as the bacon fat can splatter a bit when you move the pan. Leftover wedges should be cooled, then refrigerated within 2 hours and reheated in a hot oven or air fryer until steaming all the way through before serving again.