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Turn plain old potatoes into next-level wedges bursting with chipotle mayo flavor. Once they roast up, you get awesome crispy edges and soft middles that’ll have you totally forgetting about regular fries.
I started making these when I needed to use up leftover chipotle paste. Now, my family begs for them all the time—especially my teen, who swears these blow any delivery wedges out of the water.
Irresistible Ingredients
- Chives: Totally optional, but sprinkle on chopped chives for a fresh vibe and a kick of mild onion
- Salt: Add a generous hit of flaky salt right out of the oven for ultimate flavor and crunch
- Water: Keeps the mayo mixture thin so every potato gets coated evenly—no extra oil needed
- Chipotle paste: Sets the smoky, spicy mood; add as much or as little as you like
- Mayonnaise: Full-fat is ideal for awesome flavor and the crisp you want
- Potatoes: Grab firm baby potatoes with smooth skins—small ones get super crispy and cook up best
Simple Step-by-Step
- Finish and Serve:
- Once you pull them from the oven, hit them with flaky salt and scatter on chives if you’re feeling fancy. Eat them hot for the crispiest, tastiest results.
- Roast to Perfection:
- Spread the wedges out on your roasting pan so they all get space. Cook at 200C/400F for 15 minutes till they start browning. Then blast them under the broiler those last 1–2 minutes for max crunch.
- Cut and Coat:
- When they’re cool enough, slice the potatoes into quarters. Turn them in your chipotle mayo—use a spatula or spoon—so every bit gets covered. It won't look like much, but it crisps up amazing in the oven.
- Prepare the Chipotle Mayo:
- Oven getting hot at 200C/400F? Good. Stir chipotle paste, mayo, and water together until smooth. The water keeps it thinnish for easy coating.
- Boil the Potatoes:
- Toss unpeeled baby potatoes into a big pot of water. Boil for 10 minutes, just until soft but not mushy. This helps them turn soft inside and crispy outside when roasting.
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I brought my chipotle paste home from a Mexico trip, so it’s now a pantry must. First time I threw these together was for game night. They disappeared even faster than the chips. I always double the batch now, just in case.
Make Ahead Tips
Want to save time? Boil the potatoes up to two days ahead and stash them in the fridge. When you’re set to cook, just cut them, toss with the mayo mix, and roast. Awesome for when you’ve got pals over and don’t want to be stuck in the kitchen.
Fun Flavor Swaps
This chipotle mayo trick is super versatile. For extra smokiness, toss in smoked paprika. Like garlicky stuff? Stir in some minced garlic. If you love herbs, rosemary or thyme mixed in the mayo makes the wedges even more delicious.
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How to Serve It
They go with basically everything. I love them with steak or burgers, but they’re awesome with chicken or fish, too. You can even make a meal—just add a fresh salad and dunk them in some tangy Greek yogurt.
FAQs About the Recipe
- → How can I get potatoes to cook evenly in the oven?
Chop your potatoes roughly the same size and coat them all with that chipotle mayo mix so they brown up at the same speed.
- → Will regular potatoes work if I’m out of baby potatoes?
Absolutely. Just slice them into thin wedges so they match baby potato sizes and cook properly.
- → What if I don’t have chipotle paste?
Try smoked paprika, or mix some chili powder with a splash of liquid smoke as a swap for chipotle paste.
- → How long do potato wedges keep in the fridge?
Pop them in a sealed container and refrigerate for up to 3 days. To crisp them back up, use your oven when reheating.
- → Want them hotter?
For extra kick, bump up the chipotle paste or sprinkle in a little cayenne pepper.