Dump raw thick potato wedges in the baking sheet and 2 common fridge staples to get a meal so delicious your grandkids will be begging for the recipe after the egg hunt!

This 3-ingredient oven depression era thick wedges recipe is the kind of simple, comforting food our grandparents relied on when money was tight but bellies still needed filling. You start with raw thick potato wedges, toss them right on a well-worn baking sheet, and coat them in a thick, creamy paste made from just two common fridge staples. The result is a pan of golden, hearty wedges with crisp edges and soft centers that feel special enough for an Easter egg hunt lunch, but easy enough for any busy weeknight. It’s budget-friendly, kid-approved, and the kind of recipe your grandkids will beg you to write down someday.

Serve these thick wedges hot from the oven with ketchup, ranch, or a little extra mayonnaise for dipping. They’re perfect alongside baked ham, roasted chicken, or simple burgers, and they make a cozy meatless meal with a big green salad or steamed veggies on the side. For brunch after an egg hunt, pile them next to scrambled eggs and fruit, and let everyone dunk them in their favorite sauces for a fun, family-style spread.

Servings: 4

2 pounds russet potatoes, scrubbed and cut into thick wedges

Preheat your oven to 425°F (220°C). Place a well-worn aluminum or other sturdy baking sheet on the middle rack while the oven heats so it gets hot.

Scrub the potatoes well and pat them dry. Cut each potato lengthwise into thick wedges, about 6–8 wedges per potato depending on size. Leave the skins on for that rustic, old-fashioned feel.

In a medium bowl, whisk together the mayonnaise and milk until you have a thick, smooth, white paste. It should be about the consistency of pancake batter—coating a spoon but still spreadable. If it seems too thick, add a teaspoon more milk at a time; if too thin, whisk in a spoonful more mayonnaise.

Carefully remove the hot baking sheet from the oven and lightly grease it if you like (a quick rub with a bit of mayonnaise on a paper towel works in a pinch). Dump the raw thick potato wedges straight onto the hot baking sheet and spread them into a single layer.

Spoon the mayonnaise-milk paste over the potatoes. Using clean hands or a spatula, toss and turn the wedges right on the baking sheet until every piece is coated in a visible layer of the thick white paste. Spread the wedges back into a single layer with a little space between each one so they can crisp.

Bake for 20 minutes, then carefully flip the wedges with a spatula so they brown evenly. Return to the oven and bake another 15–20 minutes, or until the wedges are deeply golden on the edges and tender when pierced with a fork.

Let the wedges rest on the baking sheet for 3–5 minutes to firm up a bit, then taste one and add a light sprinkle of salt and pepper if desired. Serve hot, straight from the pan, and enjoy while the edges are still crisp and the centers are fluffy.

For extra flavor without adding more ingredients, sprinkle the hot wedges lightly with salt and pepper right after baking; the old-fashioned version often relied on just those pantry basics. If you have picky eaters, you can pull a few wedges off the sheet before baking and coat them in a thinner layer of the paste so they’re a bit less rich, then mark their corner of the pan with a small piece of foil. For a slightly lighter take, swap part of the mayonnaise for plain yogurt if you have it in the fridge—start with half mayo, half yogurt, and adjust the milk to keep a thick paste. If your family likes a little color, stir in a pinch of paprika or a shake of dried herbs to the paste, but keep it simple to stay true to the depression-era spirit. These wedges also reheat nicely in a hot oven or air fryer; just spread leftovers on a baking sheet and warm until the edges crisp back up. And if you want to turn them into a full meal, top the hot wedges with a fried egg or a handful of shredded cheese right after they come out of the oven so it melts into all the nooks and crannies.