Zesty Chipotle Mayo Potato Wedges Recipe: Crispy Delight

Sizzling and golden roasted potato wedges with chipotle mayo burst with irresistible flavors that dance on your palate.

Spicy, smoky chipotle mayo brings a bold kick to these crispy potato wedges straight from the oven.

Each wedge promises a perfect crunch with a creamy, zesty coating that adds serious character to your side dish.

The blend of smoky peppers and rich mayo creates a mouthwatering combination that goes beyond ordinary potato recipes.

Salt and pepper enhance the natural potato goodness, while the chipotle mayo adds a tantalizing warmth and depth.

These potato wedges work beautifully as a crowd-pleasing appetizer or a stunning side dish that steals the show.

Serve them hot and watch everyone dive in for seconds.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories: 195 kcal

Servings: 5

Ingredients for Chipotle Mayo Roasted Potato Wedges

• Baby Potatoes: Starchy jewels that create the perfect crispy canvas with a tender heart, choose small, uniformly sized potatoes for consistent cooking.
• Salt: Flavor enhancer that helps season potatoes during boiling and adds a final savory touch.

• Mayonnaise: Creamy base that helps spices stick and creates a rich, velvety texture for potato wedges.
• Chipotle Paste: Smoky, spicy condiment that infuses a bold, southwestern kick and deep complexity to the dish.
• Water: Helps thin the mayo mixture for smooth, even coating of potato wedges.

• Flaky Salt: Crunchy seasoning that provides a delicate textural contrast and intensifies overall flavor profile.
• Chives: Fresh, mild onion-like herb that adds a pop of color and bright, subtle zestiness to the roasted potatoes.

Tools for Chipotle Mayo Roasted Potato Wedges

• Medium saucepan: Perfect for boiling potatoes evenly and efficiently.
• Large mixing bowl: Essential for coating potatoes with chipotle mayo.
• Roasting pan: Helps create crispy potato wedges with golden edges.
• Sharp knife: Needed to quarter the baby potatoes after boiling.
• Cutting board: Provides a stable surface for cutting potatoes.
• Measuring spoons: Useful for adding precise amounts of chipotle paste and water.
• Wooden spoon or spatula: Great for gently tossing potatoes in mayo mixture.

How to Make Chipotle Mayo Roasted Potato Wedges

• Potato Preparation

Clean baby potatoes and place them in a saucepan with salted water. Boil gently until they’re soft but maintain a slight firmness. Let them cool down naturally.

• Spicy Mayo Creation

Blend smooth mayonnaise with smoky chipotle paste and a splash of water. Mix until the sauce looks creamy and consistent with a vibrant orange-red color.

• Potato Transformation

Slice cooled potatoes into rustic quarter wedges. Gently fold the potato pieces through the chipotle mayo, ensuring each piece gets a delicious coating.

• Oven Roasting

Spread potato wedges across a roasting pan in a single layer. Slide the pan into a hot oven and let them roast until edges turn golden and crispy.

• Final Touch

Pull the pan from the oven and give the wedges a quick blast under the broiler for extra crunch. Sprinkle with flaky sea salt and fresh chives for a burst of color and flavor.

Tips for Perfect Chipotle Mayo Roasted Potato Wedges

• Thoroughly pat potatoes dry before coating to ensure maximum crispiness and better mayo adhesion.
• Customize the heat by increasing or decreasing chipotle paste – start with less and add gradually for perfect personal spiciness.
• Experiment with fresh herbs like rosemary, thyme, or parsley instead of chives to create different flavor profiles and add vibrant color.
• Store leftover wedges in an airtight container and reheat in a hot oven at 200°C for 5-7 minutes to restore original crispiness, avoiding microwave which can make them soggy.
• Create complementary dips like ranch, garlic aioli, or smoky BBQ sauce to serve alongside the potato wedges for an extra flavor dimension.

Serve Chipotle Mayo Roasted Potato Wedges Warm

• Sidekick Dipping Delights: Serve these zesty potato wedges with cool ranch, tangy blue cheese, or homemade garlic aioli for an extra flavor punch.
• Party Platter Partner: Arrange the wedges on a large wooden board with grilled chicken skewers, fresh salsa, and mixed green salad for a stunning appetizer spread.
• Brunch Brilliance: Pair these spicy wedges with sunny-side-up eggs, crispy bacon, and a fresh mimosa for a weekend morning feast that will impress breakfast lovers.
• Casual Game Night Star: Present these crispy wedges as a shareable snack during sports events, movie marathons, or board game sessions with friends and family.

Store Chipotle Mayo Roasted Potato Wedges Properly

• Advance Prep Power: Chop and coat potatoes up to 4 hours before roasting, keeping them refrigerated in an airtight container to maintain their fresh texture and flavor profile.
• Leftover Magic: Store cooled potato wedges in sealed containers within the refrigerator for 2-3 days. Reheat in the oven at 180°C for 10-12 minutes to restore crispiness and prevent sogginess.
• Freezer Friendly Strategy: Fully cooked wedges can be frozen flat on a baking sheet, then transferred to freezer bags. Reheat directly from frozen at 200°C for 15-20 minutes until hot and crispy throughout.
• Quick Snack Solution: Transform leftover wedges into a quick lunch by topping with shredded rotisserie chicken, crumbled cheese, or mixing into a hearty breakfast hash with eggs and herbs.

Crispy Chipotle Mayo Roasted Potato Wedges

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 8 reviews

• Total Time: 35 minutes
• Yield: 5 1x

Print Recipe

Description

Chipotle mayo roasted potato wedges deliver a spicy, creamy kick to classic side dishes. Crisp exterior and tender interior make this recipe a crowd-pleasing companion for grilled meats or as a standalone snack you’ll crave again and again.

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Ingredients

Scale 1x2x3x

• 0.5 kg (1 lb) baby potatoes
• 2 tbsps mayonnaise
• 1–2 tsp chipotle paste
• 1 tbsp water
• Salt to taste
• Chopped chives (optional)

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Instructions

1. Parboil: Immerse unpeeled baby potatoes in salted water, simmering for 10 minutes until tender yet firm. Drain and cool briefly.
2. Preheat: Set oven to 200°C (400°F) for optimal roasting conditions.
3. Prepare Chipotle Coating: Whisk mayonnaise, chipotle paste, and water into a smooth, vibrant sauce, ensuring complete integration of flavors.
4. Coat and Season: Quarter cooled potatoes and thoroughly toss in chipotle mixture, guaranteeing comprehensive coverage and flavor penetration.
5. Roast: Spread potato wedges in a single layer on a roasting pan, allowing maximum heat circulation. Bake for 15 minutes until edges turn golden and crisp.
6. Caramelize: Activate broiler for 1-2 minutes, carefully monitoring to achieve a beautifully bronzed exterior without burning.
7. Finish: Remove from oven, sprinkle with flaky salt and chopped chives. Serve immediately while potatoes maintain peak crispiness and temperature.

Notes

• Parboil Perfectly: Simmer potatoes in salted water to create a soft interior that ensures tender, creamy centers before roasting.
• Coat Evenly: Use a gentle tossing technique to guarantee each potato wedge gets a complete, uniform chipotle mayo coverage for maximum flavor absorption.
• Watch Broiling Closely: Monitor the final caramelization stage meticulously to prevent burning, aiming for a golden-brown crispy exterior within 1-2 minutes.
• Serve Immediately: Enjoy potato wedges right after roasting to maintain optimal crispiness and temperature, preventing soggy texture and preserving peak deliciousness.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Snacks, Side Dish
• Method: Roasting
• Cuisine: Mexican

Nutrition

• Serving Size: 5
• Calories: 195
• Sugar: 1 g
• Sodium: 200 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 3 g
• Protein: 3 g
• Cholesterol: 5 mg