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Craving a bold side that takes almost no effort? These potato wedges pack smoky spice and big crunch—even though you barely have to do any work. They come out crisp and golden, with pillowy centers. The chipotle mayo gives them just enough zing to keep you coming back for more.
The first time I showed up at a get-together with these, folks wiped the platter clean long before the main course showed up. Now people actually ask for these wedges every time I get invited to a potluck or family hangout!
Tasty Ingredients
- Chives, chopped (optional): These add a little green pop and a touch of mellow onion to balance the heat
- Salt: Makes the wedge flavor sing—try finishing with crunchy sea salt for the best bite
- Water: Loosens the sauce just enough to coat each potato evenly—without watering it down
- Chipotle paste: Brings in that smoky heat that turns wonderfully sweet in the oven—use jarred or blend up canned ones
- Mayonnaise: It’s the secret for super crispy edges and a rich flavor blanket
- Baby potatoes: Their thin skins and creamy centers make them ideal for crisping up
Deliciously Easy Instructions
- Garnish and Serve:
- As soon as they're out of the oven, hit them with flaky salt so it sticks. Sprinkle on chives if you want extra color and a mild onion flavor. They're best eaten hot right away!
- Create the Crispy Finish:
- Switch to broil for the last 1 to 2 minutes. Keep an eye out—the sugars caramelize fast and can burn before you know it!
- Roast to Perfection:
- Spread wedges in a single layer on a tray, plenty of room between each. Cook in a 200°C oven about 15 minutes until nicely browned and crisped. The sauce should bubble up a bit and get even tastier.
- Coat the Potatoes:
- Once they've cooled a little and won't burn your hands, cut the potatoes into quarters. While they're still warm, toss them all around in your chipotle mayo until every side is slathered.
- Prepare the Chipotle Mayo:
- Put mayonnaise, chipotle, and water in a bowl and whisk it up until smooth. Start with a little paste if you're spice-shy, or grab more if you want real heat. You want the mixture thick enough to stick, but thin enough to swirl easily.
- Parboil the Potatoes:
- Drop those baby potatoes in cold salted water and get them boiling. Let them go about 10 minutes—soft enough for a fork, but not falling apart. This makes the middles fluffy and helps the outsides get knotty and crisp later.
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Honestly, chipotle paste changed everything for me in the kitchen. I tried loads of spicy mix-ins before, but nothing matched chipotle's smoky flavor. Even my daughter, who dodges anything even remotely spicy, always sneaks extra servings of these—they're just the right balance of kick and great taste for her.
Make-Ahead Tips
You can easily do a lot of the prep before guests arrive. Boil the potatoes and whip up the mayo mix a day in advance—just keep them chilled separately. When it’s showtime, slice, toss with sauce, and roast. Such a timesaver when you’ve got lots to juggle before company comes over.
Spice Level Options
One of the best things about these potatoes is how easily you can make them as mild or as fired-up as you like. Go with just half a teaspoon of chipotle paste and more mayo for a mellow version. If you want them fiery, try a dash of cayenne, or swap in gochujang mayo for half the base. My crew thinks a full teaspoon of chipotle is perfect—not too faint, just right so the potatoes aren’t overpowered.
Serving Ideas
These wedges play well with all kinds of meals. Toss ‘em next to juicy grilled steak or burgers for a laid-back dinner, or team up with a crisp green salad if you’re after something lighter. Serve them up tapas-style with pickles and cheese for a snack board. They even make brunch eggs extra good, since egg yolks kind of turn into a bonus sauce. However you serve them, they fit pretty much any vibe—from watching sports to hosting friends.
Background & Origins
What makes this dish fun is the blend of Mexican chipotle and classic European-style roasted potatoes. Chipotle peppers come from Mexico—smoke-dried jalapeños with deep, spicy sweetness. Meanwhile, roasting potatoes with crispy skin is a tradition all over Europe, especially at Sunday dinners. Mixing the two brings new flavors and feels right at home with today’s global mix of food ideas.
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Recipe FAQs
- → Is it possible to prep these potato wedges early?
Yep, you can totally boil the potatoes and keep them in the fridge for up to a day. When it’s time to eat, just coat them with chipotle mayo and roast until they’re hot and crunchy. For the best texture, munch them straight from the oven.
- → What works as a swap for chipotle paste?
No chipotle paste? Grab a spoonful or two of adobo sauce from chipotle cans, or try one teaspoon smoked paprika plus a bit (about 1/4 teaspoon) of cayenne to bring the smoky, spicy vibe.
- → Are these potato wedges super spicy?
You can tweak the heat! One teaspoon of chipotle paste is pretty gentle while two really brings the heat. If you’re not into spicy, start with less—you can always ramp it up later.
- → Can I go with big potatoes instead of baby potatoes?
Sure thing! Regular potatoes work—just chop them into wedge shapes around the same size. Larger pieces might need a bit more boiled time to soften up, so just keep an eye on them.
- → What should I serve with chipotle mayo potato wedges?
They go great with anything grilled—think steak or pork—or try them with burgers or as part of a laid-back tapas meal. Wedges are tasty beside roasted chicken, seafood, or even tossed in with a fresh green salad.
- → Can I make these wedges vegan friendly?
For sure! Just grab your favorite plant-based mayo and swap it for the regular kind. Everything else stays the same, and they’ll taste amazing.