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Chipotle Parmesan Potato Wedges

Prep Time 5 mins
Total Time 35 mins
Servings 4 servings

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These Chipotle Parmesan Potato Wedges are so easy to make — just toss potatoes in some oil and spices, bake until crispy and serve! Perfect for a game day appetizer or dinner side dish! Includes how to recipe video


tall image of crispy chipotle parmesan potato wedges with creamy dipping sauce on plate


The day I discovered chipotle powder was pretty life changing.

We don’t use chipotle peppers a lot, and I would always end up with frozen little baggies of chipotle peppers in the freezer that would never get used. I would forget about them, and then I’d be cleaning out the freezer two years later and find a bunch.

If you’re how often my freezer gets cleaned out… yes, it’s probably that pathetic of a situation. Help??

crispy potato wedges overhead on black plate with creamy sauce on the side and blue napkin

But these potato wedges.

Crispy, and soft on the inside (thanks to the amazing Blushing Belles from The Little Potato Company!) with just enough spice. They would be perfect on their own, as a base for nachos, smothered in cheese sauce, dunked in ranch, or as a side dish alongside some Oven Fried Chicken or a burger (one of the Best Burgers perhaps??).

hand dipping chipotle parmesan potato wedge into small bowl of creamy sauce

Potato wedges are something that I wasn’t making very often up until recently. In the past I used a recipe that involved soaking the potatoes first, then drying them, seasoning them, baking them, and it was just a really long process. So I just stopped.

When I decided to give up on all the extra steps and just keep things simple, I was pleasantly surprised! They get nice and crispy (thanks to a high oven temperature) and the parchment makes flipping so easy (also, no clean up!). The chipotle powder adds a smoky, spicy flavor that we love!

*This post is generously sponsored by The Little Potato Company — thank you for supporting brands that help me bring you alllll the crispy potato goodness!

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Chipotle Parmesan Potato Wedges + RECIPE VIDEO

These Chipotle Parmesan Potato Wedges are so easy to make — just toss potatoes in some oil and spices, bake until crispy and serve! Perfect for a game day appetizer or dinner side dish! Includes how to recipe video
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Cuisine American
Course Appetizer, Side Dish
Servings 4 servings
Calories 109kcal


  • .75 lb Little Potatoes (about 10 potatoes)
  • 1 tablespoon canola oil
  • 1 teaspoon ground chipotle pepper
  • 2 tablespoons finely shredded Parmesan cheese
  • 3/4 teaspoon seasoning salt
  • green onions and Ranch dressing for serving if desired


  • Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  • Quarter potatoes lengthwise and place in a large bowl. Add oil, chipotle pepper, Parmesan and seasoning salt and stir until evenly coated.
  • Arrange in a single layer on baking sheet and bake for 20 minutes. Flip each wedge and bake another 5-10 minutes until golden on both sides and tender in the center.
  • Sprinkle with green onions and serve with Ranch dressing if desired.


*Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used.
*I’m a bit of a wimp, and I would call these “quite spicy”. If you want mild spice, reduce chipotle to Â―-3/4 teaspoon.

Nutrition Information

Calories: 109kcal | Carbohydrates: 1g | Protein: 4g | Fat: 6g

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Sam says

    My personal favorite kind of potatoes are greek style hassleback; little lemon juice, olive oil, salt, oregano, and garlic (and of course tzatziki on top!). That or BBQ grilled red potatoes. Or home fries. Or a hash. Or scalloped potatoes. Or potato skins. Is there any way to go wrong with potatoes, really?

  2. Chris says

    Love these little potatoes. I use them to make an awesome potato salad. Lots of eggs and dill pickles too.

  3. wendy hutton says

    I mix in a bowl 2tbsp oil, garlic, and some french fries seasoning and add my potatoes til they are coated then I oven bake them, one of our favorties

  4. Katelyn Robinson says

    I would definitely make potato wedges, roast them, mash them, and all of the above! I love cooking with potatoes!

  5. Liz S. says

    I would enjoy my Little Potatoes roasted with a side of fresh guacamole. I’ve always loved the combination of potatoes and avocado/guacamole.

  6. Danielle says

    I’d love them tossed with a bit of oil, lemon juice and lemon zest. Then smashed flat & topped with sea salt. Now I’m hungry!

  7. Anindita Bose says

    Love little potatoes! I’d either use potatoes in a potatoe salad, with has sour cream and a bit of mayonnaise, apple cider vinegar, Dijon mustard, onion and celery salt. Great side dish option.

  8. Melanie Jane Ollikainen says

    I like to use pecan oil , and I speed it up by using a fry pan and not the oven. Also try sweet potatoes with Chinese 5 spice. All are yummy !! The little white potatoes are also firmer than others – love them !

  9. Stephanie J. Schiltz says

    I love using little potatoes in potato salad, roasted, and smashed. Can’t wait to try the Chipotle Parmesan version.

  10. Alessandra says

    I love potatoes! Recently we have been eating a lot of baked potatoes and we love them with cheese and sour cream.

  11. Amanda Doyle says

    I love all forms of potatoes. You could do so many fun and interesting recipes with them. My favorite would be making potato skins!

  12. Debbie Welchert says

    I would enjoy my little potatoes cooked with a roast or baked chicken. I have never heard of this brand of potatoes and was pleased to find out that they sold them here in my state/city.

  13. Michelle Masters says

    Smoke the little potatoes to make potatoe salad. Let me tell you how yummy this potatoe salad is.

  14. Cindy Merrill says

    Breakfast in the morning! These scrumptious potato wedges would be perfect with bacon and eggs, fried up in the skillet with a bit of onion.

  15. Stephanie H. says

    I would make this potato recipe along with other recipes and experiment many different flavors with the potatoes if I win.

  16. Shannon says

    Those Wedges look amazing! I also add a little smoked paprika to whatever dip I am making for them.
    If we won we would make “pizza potatoes” my kids go nuts for them!

  17. Theresa Bergen says

    My family are real fans of oven roasted potatoes! The crispier the better! I like to use them in soups because I don’t have to peel them so it saves time!

  18. Jeffrey says

    As a runner I eat a lot of potatoes, not only because they taste good but they are an excellent source of energy. I would roast them and serve them with Brinner…Pancakes, waffles or French toast.

  19. Mary Beth Elderton says

    These chipotle wedges look yummy! I love to “smash” the little potatoes—roST with a little olive oil and salt, smash with a fork, add garlic and cheese, serve with sour cream.

  20. Marjorie Peters says

    I use these little potatoes pretty much every week…from hamburger soup and summa borscht to cut up and oven roasted with olive oil and montreal steak cold potato salad and often sliced thin and pan fried for breakfast, so may ways to eat and enjoy and never ever have to peel!!!!

  21. Jenn Beckett jennpup says

    I would also roast them, tossed in garlic powder, paprika, salt, pepper, chopped kale, cayenne pepper and canola oil. The parchment paper is a smart idea! The kale gets crispy and tastes awesome with the potatoes. Serve with cayenne pepper mayo. Yum! A month of Little Potatoes would be fantastic!

  22. Barbara K says

    These would make perfect breakfast potatoes sliced thin. Lightly seasoned. Also potato skins. Both very good and taste.

  23. Jackie Winters says

    Oh my goodness, if I win the contest I would thoroughly enjoy cooking with them. The possibilities are endless. I LOVE potatoes! First & foremost, I would make mashed potatoes – my favorite. I would make this recipe as well, because I love roasted potatoes, too. I’d also make up home fries to serve with some over-easy eggs. Yummy! These would be perfect in a nice, homemade stew. Last but not least, a pot roast! Simply divine. Best of luck to the winner & may they enjoy every meal they make with them.

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