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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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!
Amanda p says
I’d skip the chipotle and just do rosemary and Parmesan.
Alissa Pernitzky says
I would boil them in a milk, butter, and dill sauce.
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.
Lisa V. says
I would toss them with olive oil, garlic salt, and Italian seasoning and bake them.
Kesha says
I would make loaded mashed potatoes, and some garlic and rosemary roasted potatoes! YUMMY!
Ashley Fehr says
Yum!
Cassie says
I would roast them with veggies!!
Ashley Fehr says
Always a good option!
Kate D. says
I love to roast potatoes with olive oil and Italian seasoning.
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 !
Ashley Fehr says
Ooo I’ve never heard of pecan oil! I’ll have to try it!
Jonnie says
I would enjoy these roasted with some other veggies and a pork roast.
Susan Broughton says
We love our potatoes any way we can! I mostly roast of bake them though
Ashley Fehr says
Me too! They’re so simple and tasty.
Joyce Hiebert says
Summer time – love potatoes on the bar-b-q!
Ashley Fehr says
Oh yes! Always!
Stephanie J. Schiltz says
I love using little potatoes in potato salad, roasted, and smashed. Can’t wait to try the Chipotle Parmesan version.
Ashley Fehr says
Thank you!
Kemberlee says
Yum!! I love chipotle anything!
Ashley Fehr says
Same!
jan says
We’d start with making garlic mashed potatoes… my families favorite!
Ashley Fehr says
Oh yes! A classic!
Alessandra says
I love potatoes! Recently we have been eating a lot of baked potatoes and we love them with cheese and sour cream.
Ashley Fehr says
Pure comfort food!
Veronica Urbaniak says
Those potatoes sound perfect! I am going to have to try this recipe!
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!
Ashley Fehr says
Yes, they’re such a great canvas!
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.
Ashley Fehr says
Yes they’re really all over! I think you will love them!
Michelle Masters says
Smoke the little potatoes to make potatoe salad. Let me tell you how yummy this potatoe salad is.
Ashley Fehr says
Well that does sound amazing!