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Turn basic potatoes into something crave-worthy with this chipotle mayo method. Spicy, creamy chipotle mayo covers each piece, and the oven does the rest. You'll end up with golden, crispy outsides and soft, pillowy insides that are nothing like regular French fries.
Stumbled onto this trick while figuring out how to use a jar of chipotle paste from the back of my fridge. Now, my family insists on these every other week. My teenager won’t stop bragging that they taste better than the ones we order out.
Tasty Ingredients
- Chives: Totally optional, but they add a nice pop of green and a fresh, mellow onion vibe when chopped right before serving
- Salt: Big flaky salt gives that craveable crunch and finishes the flavors
- Water: Keeps the chipotle mayo smooth and easy to coat everything, no need for extra oil
- Chipotle paste: Brings all the smoky and spicy flavor, if you like it mild just use less
- Mayonnaise: Full-fat is best, makes a crazy good crisp on the outside
- Potatoes: Baby potatoes with tight, thin skins bake up fluffiest and crunchiest
Easy Steps to Make It
- Finish and Serve:
- Take wedges out of your oven hot, toss on some flaky salt while they're still sizzling, and shower with chopped chives if you're into it. Grab them quick—they’re best fresh.
- Roast 'em:
- Slide your coated potatoes onto a large pan, spacing ‘em out so they’re not touching. Bake at 200C/400F for about 15 minutes. Blast them under the broiler or grill for 1-2 minutes at the end for deep crunch.
- Cut and Slather:
- Let your cooked potatoes cool a tad, quarter them, and stir gently into the chipotle mayo mix till every bit is coated. The layer looks thin but goes crispy-fast as it bakes.
- Get the Mayo Mix Ready:
- With the taters boiling, flip on your oven (200C/400F). Blend mayo, water, and chipotle paste in a big bowl until smooth. That splash of water keeps the sauce silky and easy to spread.
- Start by Boiling:
- Toss whole baby potatoes (no peeling needed) into cold water and bring them up to a rolling boil. Let them bubble for around 10 minutes. They should be fork-tender but not falling apart so you get creamy insides and crispy outsides later.
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The chipotle paste that started this whole thing was actually a souvenir from a Mexico trip. I made these the first time for friends during a game night—everyone dug in and not a single wedge survived. Now, I make two pans every time.
Make Ahead Tips
Go ahead and parboil potatoes a couple of days early. Just stash them in the fridge. When you’re set to cook, cut them, coat with the spicy mayo mix, and toss them in the oven. It saves you stress if you’ve got guests and want to keep things chill.
Twist the Flavors
You can riff on the chipotle mayo with all sorts of extras. Try throwing in a teaspoon of smoky paprika for another layer, or stir in some finely minced garlic to bump up the flavor. Or, toss in chopped rosemary or thyme if you love herby potatoes.
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Tasty Ways to Eat Them
These wedges work great with just about any main dish. I usually fix them next to a juicy steak or grilled burger. They’re fantastic with chicken too, or even fish. Want a vegetarian dinner? Serve the wedges with a sharp salad and a little bowl of cool Greek yogurt for dunking.
Common Recipe Questions
- → How do I get my potato wedges roasting just right?
Cut ‘em about the same size and make sure they all get coated with the chipotle mayo mix. That way they toast up even and pretty.
- → Is it okay to use bigger potatoes instead of the small ones?
Absolutely! Just slice larger potatoes into wedges that look like baby potatoes so they all cook the same.
- → My store doesn’t have chipotle paste. What else can I use?
Smoked paprika works well, or try mixing chili powder with just a splash of liquid smoke if you want that same vibe.
- → What’s the best way to keep leftover wedges?
Pop them in a sealed container in the fridge and they’ll keep about three days. For the best crunch, rewarm them in the oven.
- → How do I make mine spicier?
Just toss in more chipotle paste or hit it with a little cayenne pepper if you like extra heat.