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
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!
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Chipotle Parmesan Potato Wedges + RECIPE VIDEO
- .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.
*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.
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Kelly M. says
I would make herb roasted potatoes!
hot smash potatoes every week! plus, so many hashes. 🙂
Gayle @ Pumpkin 'N Spice says
Oh chipotle powder?! That sounds amazing! Like you, I don’t use chipotle peppers really, as my husband and I aren’t a fan of really spicy foods. But the powder option sounds great! Love the look of these wedges, Ashley! Definitely my kind of potato!
Ashley Fehr says
Yes it’s so handy! And you can use just a little or a lot 🙂
Goodness those look and sound so good. I think I would try and make a garlic and herb scalloped potato dish with some parmesan cheese!
Jillian Too says
I would love to roast them along with other Spring vegetables.
I’ve always preferred plain fries, with salt of course, over the flavored ones. This recipe just might change my mind. I must give it a try.
I’m doing the Whole30 right now and could totally use those potatoes in all kinds of dishes! I love them as sides with some ghee (clarified butter), smashed and roasted, or as a breakfast hash. Yum!
Kristy tidwell says
We would eat potato wedges all day, everyday ???? in all seriousness, we would eat a ridiculous amount of potato wedges and twice baked potatoes
Marsha C says
We have potatoes with almost every dinner, fried, baked, mashed, in stews, soup. I could go on. I want to use my air fryer and use them in it once I find a recipe that sounds good.
kelly tupick says
I would roast them in the oven with butter, garlic and onions.
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?
Vickie browder says
I would baked them with onions garlic and butter to be served with steak.
Daniel DeNovio says
I would love to try the receipe with you little potatoes! They look yummy!
Dee Johnson says
I would use them to make Potato Croquettes.
Sean M says
Grill them on the BBQ!!
Love these little potatoes. I use them to make an awesome potato salad. Lots of eggs and dill pickles too.
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
I would use them in a salad nicoise, they are perfect for this salad.
Katelyn Robinson says
I would definitely make potato wedges, roast them, mash them, and all of the above! I love cooking with potatoes!
We’d roast them with onions and garlic salt.
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.