Baked Chipotle Wedges

These Baked Chipotle Wedges are the perfect side dish to so many meals, especially a BBQ. Crisp on the outside and fluffy within with a slight heat, these wedges are delicious. 

 Wedges are a firm favourite in our house. Mr Curly would always prefer to have wedges instead of chips and this is perfectly good with me as they are so easy to make. Don’t get me wrong, chips aren’t hard to make, but they tend to use peeled potatoes. Wedges have always been my preference to make because peeling potatoes has to be one of my least favourite kitchen jobs. 

Apart from being quicker by not peeling the potatoes, I also like the flavour of the skin. I’m one of those people that likes crisp skin on my baked potato and I can’t understand the people that don’t eat the skin at all!

Wedges are very easy to make and when you bake them in the oven, you don’t need to use much oil which makes them a healthier potato option. As you may have noticed, I am a bit obsessed with Mexican flavours so chile wedges were an obvious choice for me. I like the heat and smokiness chipotle chiles use which is why I’ve chosen to use them. Chipotle chile powder is also available in most large supermarkets these days. 

These Baked Chipotle Wedges are so quick and easy they are a great accompaniment to lots of different dishes. They’re especially great because you can put them in the oven and forget about them apart from turning them. I’m always a fan of recipes that don’t need to be watched too much because you can get on with other things while they cook. 

I also made a chipotle mayo to go with these Baked Chipotle Wedges. It is so quick and easy to make but goes really well with the wedges. Although it has chipotle chile powder in it too, it does provide a cooling affect for the wedges. Another good way to cool your mouth if you do find these a little spicy is with a homemade strawberry daiquiri! 

If you are making the Baked Chipotle Wedges for children or people that aren’t great with heat, you can use just a pinch of the chile powder for just a subtle flavour. 

Serves 3-4 

For the wedges
700g potatoes (something like a Maris Piper)
1 ½ tbsp sunflower oil 
1 tsp sea salt
½ – ¾ tsp chipotle chile powder
Pinch of ground pepper
¼ tsp garlic granules 

For the chipotle mayo
60g light mayonnaise
Juice of one lime (1 – 1½ tbsp)
Pinch of sea salt
¼ tsp chipotle chile powder

  1. Preheat the oven to 190ºC (fan assisted or 210ºC non fan)
  2. Wash and remove any bruises or eyes from the potatoes. Then cut each potato into wedges keeping each wedge a similar size
  3. Add the wedges to a large bowl along with the rest of the ingredients and mix thoroughly making sure each wedge is nicely covered in the spices

  1. Line the wedges on a large baking tray and bake in the oven for 40-45 minutes turning half way through the cooking time. You want the wedges to be soft when poked with a sharp knife but crisp and brown on the outside

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