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
SO.
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??
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??).
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!
Chipotle Parmesan Potato Wedges + RECIPE VIDEO
written by Ashley Fehr
Ingredients
- .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
Instructions
- 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.
Notes
*I’m a bit of a wimp, and I would call these “quite spicy”. If you want mild spice, reduce chipotle to ½-¾ teaspoon.
Nutrition Information
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!
Tag @thereciperebel
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.
Ashley Fehr says
I could go for that now!
Melissa says
I would roast the potatoes with olive oil, garlic and rosemary!
Stephanie H. says
I would make this potato recipe along with other recipes and experiment many different flavors with the potatoes if I win.
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!
Ashley Fehr says
My kids love those too!
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!
Ashley Fehr says
Yes! Less effort is always a good thing!
Esther says
Grilled, roasted, mashed, baked, fried.We love potatoes done all sorts of ways around here.
Ashley Fehr says
So many options! 🙂
Raquel says
I’d make this recipe! And maybe dip them in a sour cream sweet Chili sauce, Yum!
Ashley Fehr says
Oooh fancy! 😉
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.
Ashley Fehr says
They are so good for you!
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.
Ashley Fehr says
That sounds so good!
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 spice..to 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!!!!
Ashley Fehr says
That is the best part I think! The peel is so thin and soft! I’m definitely saving that Montreal steak spice tip — I’ve never tried that!
susan smoaks says
i like to make my little potatoes baked and put butter on them.
Ashley Fehr says
Simple and delicious!
Jessica Padilla says
I would enjoy them by roasting them with chicken. Yum
Anne Taylor says
These would be awesome sauteed with butter and served with some fresh halibut!
Ashley Fehr says
A great healthy meal!
Natalie J Vandenberghe says
I would make soup in the crock pot with my Little Potatoes
Jen says
We’d love to make these! But I also love my Little Potatoes roasted in a bit of bacon fat and sea salt!
Ashley Fehr says
That sounds like heaven!
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!
Ashley Fehr says
Oh I’ve never tried roasting with kale! Brilliant!
Teresa Johnson says
I would enjoy these evryway possible..I LOVE potatoes..Thank You. Teresa
Barbara K says
These would make perfect breakfast potatoes sliced thin. Lightly seasoned. Also potato skins. Both very good and taste.
Francine says
Little Potatoes are great for making scalloped potatoes!
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.
Ashley Fehr says
Thanks Jackie! We love potatoes too!