These oven baked 3-ingredient crispy potato pinwheels are the sort of little trick recipe that makes a cook feel clever without much fuss at all. They have that old-fashioned potluck charm Midwestern tables are known for—humble potatoes turned into something crisp, curly, and irresistible—and they’re just right for cookouts, game days, or any supper where you want one more warm, crunchy bite on the plate.
Serve these pinwheels alongside burgers, grilled hot dogs, barbecue chicken, sloppy joes, or a bowl of creamy tomato soup. They’re mighty good with a simple dipping sauce too, like ranch, sour cream, garlic aioli, or even ketchup, and a crisp pickle or fresh corn on the cob rounds out the plate nicely.
Oven Baked 3-Ingredients Crispy Potato Pinwheels
Servings: 4 to 6
Ingredients
2 large russet potatoes
2 tablespoons olive oil
1 teaspoon flaky sea salt, plus more to taste
Directions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper. Wash and scrub the potatoes well, then pat them dry.
2. Slice the potatoes into very thin rounds with a sharp knife or mandoline. Stack a few slices at a time and make a single cut from the center to the edge of each slice. Gently roll each slice into a spiral pinwheel and place it on the prepared baking sheet.
3. Brush or drizzle the pinwheels with olive oil, making sure the edges get coated well. Sprinkle evenly with flaky sea salt.
4. Bake for 25 to 35 minutes, turning the pan once if needed, until the pinwheels are golden brown and crisp around the edges. If some finish sooner, remove them and let the rest continue baking.
5. Transfer to a serving platter, add a little more flaky salt if you like, and serve hot while the edges are at their crispiest.
Variations & Tips
Choose even slices: The secret to pretty pinwheels is slicing the potatoes as thinly and evenly as possible. A mandoline makes quick work of it, but a steady hand and sharp knife will do just fine if you take your time.
For extra crispiness: Soak the potato slices in cold water for 15 to 20 minutes before shaping, then dry them very well. That little step pulls off some starch and helps the edges bake up nice and crackly.
Add a little flavor: If you want to dress them up beyond the three-ingredient version, a light dusting of black pepper, garlic powder, onion powder, or grated Parmesan after oiling is mighty tasty.
Use the right potato: Russets are my first pick because they crisp beautifully, but Yukon Gold potatoes will give you a slightly creamier center. Just watch the baking time, since thinner or smaller potatoes may cook faster.