These oven baked potato wedges make a great snack or easy side dish! Perfectly seasoned gold potatoes are roasted until crispy then served with a homemade chipotle sauce.

Why You'll Love it:
It's hard to find another veg as versatile as potatoes!
Mashed, roasted, fried, they taste good in every form. And these oven baked potato wedges are deliciously dippable! The homemade chipotle sauce is perfection - creamy, spicy goodness!
I used gold potatoes for this recipe, but russet potatoes should work great too. This recipe makes an easy side dish or appetizer/snack. Whatever you do, don't skip the homemade chipotle sauce. It's So. Dang. Good.
Key Ingredients:
- Gold potatoes - I had gold potatoes on hand so that's what I used. Russet or red potatoes work too. Just make sure they're large enough to cut into 8 wedges.
- Olive oil - You need enough oil to thoroughly coat the potatoes, about 1 ½ to 2 tablespoons.
- Taco seasoning - Any brand works! I love Siete brand for it's clean ingredients and subtly sweet spice. They also sell a spicy taco seasoning packet.
- Mayo & sour cream - This combo creates a creamy, lighter sauce, as opposed to just mayo. You can use whatever type of mayo you prefer - regular, olive oil, etc.
- Chipotle - The key to a killer chipotle sauce! Don't skip this key ingredient. You can find chipotles in adobo in the international foods aisle near the taco ingredients.
- Honey - A little bit of honey tempers the heat and enhances it's flavor!
How to Make Potato Wedges:
1. Soak the potatoes
- Make sure you buy regular sized potatoes, not baby potatoes, so they're large enough to cut into wedges.
- Cut them in half lengthwise over and over until you end up with 8 wedges from each potato.
- Dump the potatoes into a large bowl, cover them with cold water, and soak for 30 minutes. Soaking removes the excess starch for a crispier potato. You can skip this step if you want.
2. Make the chipotle sauce:
While the potatoes soak, make the chipotle sauce!
- Combine ingredients in a food processor. I use a mini since there's not a ton of ingredients.
- Blend until the chipotle is pulverized and the sauce is combined.
- Transfer to a bowl and chill until the potatoes are ready.
3. Roast the potatoes:
- Drain and dry the potatoes. I use a clean dish towel or paper towel to do this.
- In a large bowl, toss the potatoes with the olive oil, taco seasoning, and kosher salt.
- Dump them onto a sheet pan and spread them apart. You don't want them to overlap or crowd the pan.
- Roast at 450 degrees for 20 minutes, stir the potatoes, and roast for 5 to 10 more minutes. They should caramelize against the hot pan.
- Enjoy warm with chipotle sauce!
Storage Tips:
- Store leftover potato wedges in an airtight container in the fridge for up to 4 days.
- Reheat them in the toaster oven at 400 degrees until crispy or in the oven. I love how crispy they get in the toaster oven!
Can I use any type of potato?
Yes, you should be able to use any regular sized potato for this recipe. Don't use baby potatoes since they're too small to cut into properly sized wedges. Russet or red potatoes are good options as well.
Do I have to soak the potatoes?
No, you don't have to soak the potatoes. However, soaking the potatoes removes the excess starch on the potato's surface. This leads to a crispier texture and even cooking for a delicious end result.
Easy Side Dish Recipes:
- Roasted Potatoes with Cilantro Vinaigrette
- Baked Sweet Potatoes with Cinnamon Maple Butter & Pecans
- Crispy Roasted Potatoes & Broccoli
- 10 Minute Garlic Butter Broccoli
Oven Baked Potato Wedges with Chipotle Sauce
Equipment
- Sheet pan
- Food processor
Ingredients
For the potato wedges:
- 1 pound 12 ounces gold potatoes
- 1½ - 2 tablespoons olive oil
- 2 teaspoons taco seasoning I used Siete brand
- ½ teaspoon kosher salt
Chipotle sauce:
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 chipotle in adobo, plus 1 teaspoon of the sauce
- ¼ teaspoon kosher salt
- 1 teaspoon honey
Instructions
- Cut each potato into 8 equal wedges. Cut them in half lengthwise, then cut those halves in half lengthwise again, then cut them lengthwise into wedges.
- Place the potato wedges in a large bowl and cover by an inch with cold water. Let the potatoes soak for 30 minutes.
- While the potatoes soak, make the chipotle sauce. Combine the mayo, sour cream, chipotle plus sauce kosher salt, and honey in a small food processor. Pulse until smooth. Transfer to a small bowl and set aside.
- Preheat the oven to 450 degrees.
- Once the potatoes are done soaking, drain the water, Use paper towels or a clean dish towel to dry them off. In a large bowl, toss the potatoes with the olive oil, taco seasoning, and kosher salt.
- Dump them onto a sheet pan and spread them around evenly. Roast for 20 minutes, carefully stir them with a spatula then cook for 5 to 10 more minutes, until the edges turn crispy and brown.
- Serve with chipotle sauce.
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