Learned this quick 3 ingredient trick from my brother and it gives the most perfect crunch every time

This oven baked 3-ingredient crispy celery salt potato recipe is a little trick I learned from my brother, who swears by it for weeknight dinners and game-day snacks. The beauty is in its simplicity: just potatoes, oil, and celery salt. The high-heat roast and a specific pan prep give you that shattering crunch on the outside while keeping the centers soft and fluffy. It’s an easy, practical method for home cooks who want golden brown, well-seasoned potato wedges without fussing over a long ingredient list or deep-frying.

Serve these crispy celery salt potatoes straight from the foil-lined baking sheet while they’re still sizzling. They pair well with roast chicken, grilled sausages, or a simple seared steak, and they’re equally at home next to a veggie-packed salad or a bowl of soup. For dipping, offer a small dish of ketchup, sour cream, or a quick yogurt-garlic sauce on the side. If you’re entertaining, set the tray in the middle of the table and let everyone grab wedges family-style.

Servings: 4

2 pounds russet potatoes, scrubbed and cut into thick wedges

Preheat your oven to 450°F (230°C). Line a large rimmed baking sheet with aluminum foil, then lightly crumple and re-flatten the foil so it has a slightly wrinkled surface; this helps keep the potatoes from sticking and encourages extra crisping.

Pat the potato wedges dry with a clean kitchen towel or paper towels. Removing surface moisture is key to getting that deep golden, crunchy exterior instead of steamed potatoes.

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

Spread the seasoned wedges out on the foil-lined baking sheet in a single layer, cut sides down when possible, leaving a bit of space between pieces so they roast rather than steam.

Place the baking sheet on the middle rack and bake for 20 minutes without moving the potatoes. This undisturbed time allows the bottoms to develop a crisp, golden crust.

After 20 minutes, carefully flip the wedges with a thin spatula or tongs, rearranging them so any paler sides face down against the hot foil. Return the sheet to the oven and bake for another 15–20 minutes, or until the potatoes are deep golden brown with visibly crisp edges and tender centers when pierced with a fork.

Remove the baking sheet from the oven. While the potatoes are still hot, taste one and, if needed, sprinkle on a pinch more celery salt to brighten the flavor. Let the potatoes rest on the sheet for 2–3 minutes so the exterior sets and stays crunchy, then serve directly from the foil-lined pan or transfer to a warm platter.

For a slightly smokier version, you can swap in smoked celery salt if you find it at a spice shop, but keep the total seasoning amount the same to preserve the balance of salt and celery flavor. If you prefer smaller bites, cut the potatoes into thick batons instead of wedges and reduce the second bake time by about 5 minutes, watching closely so they don’t over-brown. While the core recipe uses only potatoes, oil, and celery salt, you can finish the hot wedges with a grind of black pepper or a light shower of chopped fresh parsley at the table without affecting the underlying 3-ingredient method. To scale up for a crowd, use two foil-lined baking sheets and rotate them halfway through baking so everything crisps evenly. If your oven runs cooler, extend the bake time by a few minutes; the visual cues—deep golden color and crisp edges—are more important than the clock.