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
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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!