Learned this simple roasting trick from my neighbor and it uses only 3 ingredients for the perfect crunch

These oven baked 3-ingredient Celtic sea salt wedges are my go-to when I want something comforting, crisp, and unfussy. I actually picked up the roasting trick from my next-door neighbor, who swore that high heat, generous seasoning, and enough space on the pan were the only things you really need for shatteringly crisp edges. By keeping the ingredient list to just potatoes, good oil, and coarse Celtic sea salt, you let the potato flavor shine while still getting that bakery-style golden crust. This is the kind of simple, practical recipe that works on a busy weeknight but also holds its own next to a roast for Sunday dinner.

Serve these wedges straight from the oven while they’re still sizzling, with a simple dip like ketchup, garlicky yogurt, or a mustard-mayo mix. They’re excellent alongside roast chicken, grilled sausages, or a big chopped salad for a lighter plate. I also like to tuck them into a warm pita with greens and a drizzle of tahini or chimichurri for a casual, almost street-food-style meal. If you’re entertaining, pile them onto a parchment-lined board and let everyone grab and dip as they please.

Servings: 4

2 pounds russet or Yukon Gold potatoes, scrubbed (peels on)

Preheat your oven to 450°F (230°C). Place a large, heavy baking sheet on the middle rack while the oven heats so the pan gets hot; this is the simple trick my neighbor taught me for getting a deep golden crust on the wedges.

Scrub the potatoes well and pat them very dry with a clean towel. Leaving the skins on adds flavor and texture and helps the wedges hold their shape.

Cut each potato in half lengthwise, then cut each half into 3–4 thick wedges, depending on the size of the potato. Aim for wedges that are roughly the same thickness so they roast evenly.

In a large bowl, toss the potato wedges with the oil until every surface is lightly coated. Sprinkle the coarse Celtic sea salt over the potatoes and toss again so the salt clings to the oiled surfaces.

Carefully remove the hot baking sheet from the oven. Arrange the wedges cut-side down in a single layer, leaving a little space between each piece so they roast and crisp rather than steam. Do not overcrowd the pan.

Roast the wedges for 20 minutes without moving them. This uninterrupted time on the hot pan helps build that deep, even browning on the bottoms.

After 20 minutes, use a thin spatula or tongs to flip each wedge so a new cut side is in contact with the pan. Return the sheet to the oven and roast for another 15–20 minutes, or until the wedges are deeply golden brown on the edges and tender when pierced with a fork.

Taste a wedge and sprinkle with a bit more Celtic sea salt if needed. Serve immediately on the baking sheet or transfer to a warm platter, making sure to scrape up any crisp bits of potato and salt from the pan.

Because this recipe is intentionally pared down to three ingredients, the variations focus on technique rather than adding more components. For even crisper edges, you can soak the cut potatoes in cold water for 20–30 minutes, then dry them thoroughly before tossing with oil and salt; this removes some surface starch and encourages more crunch. If you prefer a slightly softer interior, choose Yukon Gold potatoes, which have a naturally buttery texture, while russets will give you a fluffier, almost baked-potato center. Adjust the roasting time to suit your oven: if your wedges aren’t browning well by the end of the cook time, leave them in for an extra 5 minutes, watching closely. You can also play with the shape—cut into slightly smaller wedges for more surface area and extra crispiness, or larger steak-fry style wedges for a creamier center. Finally, if you like the look of cracked black pepper as in the photo, feel free to add it at the table as an optional garnish so you still keep the core recipe to its original three ingredients.