These Chipotle Parmesan Potato Wedges are crispy on the outside, fluffy on the inside, and packed with a smoky, cheesy flavor you won’t be able to resist. They’re so easy to make too! Just toss, bake, and devour. Perfect as a game-day appetizer or a seriously addictive side dish.
Smoky & Cheesy Potato Wedges Recipe
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.
But these potato wedges!?
Crispy on the outside, soft on the inside, 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, and 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!
Rather keep things classic? Try my easy air fryer potato wedges!
Ingredients for Chipotle Parmesan Potato Wedges
- Potatoes: I usually use red or Yukon Gold potatoes for their creamy texture and thin skin.
- Canola oil: Or any other high-smoke-point oil like avocado or grapeseed oil.
- Ground chipotle pepper: This is where the magic happens! Find it in the spice aisle.
- Parmesan cheese: Finely shredded is what you’re after. Freshly grated is even better if you have it!
- Seasoning salt: Feel free to use your favorite brand!
- Green onions: Totally optional, but they add a nice bit of freshness. Chives are a great substitute.
- Ranch dressing: For dipping, if you’re into that sort of thing (we are!).
How do I get extra-crispy potato wedges?
I find that soaking the cut potatoes in cold water for about 30 minutes before seasoning helps draw out some of the starch. This makes for a crispier wedge, so I highly recommend it if you have the time. If you’re on a quest for the crispiest potatoes, my No-Fail Roasted Potatoes are another must-try!
A Few Tips to Make These Wedges Extra Delicious
- To get the seasoning to stick really well, make sure you pat the potatoes completely dry after soaking (or if you just rinse them). Oil and water don’t mix, so dry potatoes are key for a good coating.
- Don’t overcrowd the pan! Giving the wedges their own space helps them get crispy rather than steamed. If you’re doubling the recipe, it’s definitely better to use two baking sheets.
- I like to toss the wedges with the Parmesan cheese during the last 5-10 minutes of baking. This helps the cheese melt and turn golden without burning. If you’re obsessed with cheesy potatoes as much as I am, you’ll love these cheesy scalloped potatoes and ham!
What to Serve with These Spicy Potato Wedges
We all know potatoes go with so many things! But since these are chipotle-flavored, it would be so fun to make them the star of a Mexican-inspired meal. They’d be a perfect side dish for my Mexican Shepherd’s Pie or this Mexican Baked Mac and Cheese.
How do I Store Chipotle Parmesan Potato Wedges?
You can store your potato wedges in an airtight container in the fridge for up to 4 days. To keep them from getting soggy, let them cool down first, then add a paper towel to the container to soak up any moisture. I recommend reheating in the air fryer or oven.
Made these wedges? I’d love to hear how they turned out! Rate the recipe and leave a comment below.
Chipotle Parmesan Potato Wedges + RECIPE VIDEO
written by Ashley Fehr
Ingredients
- .75 lb Potatoes
- 1 tablespoon canola oil
- 1 teaspoon ground chipotle pepper
- 2 tablespoons Parmesan cheese, finely shredded
- ¾ teaspoon seasoning salt
- Green onions and Ranch dressing for serving, if desired
Instructions
- Preheat oven to 400°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.
Video
Notes
- 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 ½-¾ teaspoon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!