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Turn plain baby potatoes into a crave-worthy crispy treat with little fuss by tossing them in a spicy chipotle mayo. The outside gets crunchier than you'd ever expect, and that smoky sauce brings just the right punch. You won't stop grabbing for more.
The first time I served these for friends during the big game, they vanished before halftime. Now whenever I get invited to a potluck, I'm basically on hook for these wedges. Folks ask for them every time.
Irresistible Ingredients
- Chopped chives (optional): Pop these on top for a fresh vibe and an oniony lift
- Salt: Smacks all the flavors together just right—flaky sea salt works best if you've got some
- Water: Loosens the sauce a bit so it spreads on the potatoes easily without weakening the flavor
- Chipotle paste: Packs that smoky, spicy punch—just grab a jar or blend canned chipotles up yourself
- Mayonnaise: The rich glue for your coating that helps make things crispy while roasting
- Baby potatoes: Their skins go crispy and the centers stay velvety
Mouthwatering Directions
- Garnish and Dig In:
- When the wedges come out piping hot, hit them with flaky salt so it sticks, and sprinkle on chives if you’re going for color. Eat up while they’re still crisp—it’s way better.
- Make ’Em Extra Crispy:
- Flick the broiler on for the last step and give the potatoes a minute or two under close watch. The sugars in the mayo bubble and brown super quick, so stay close and don’t blink.
- Roast 'Til Crunchy:
- Lay out your saucy wedges with gaps between them on a baking tray, then roast at 200°C for around 15 minutes. Wait for that golden look—the mayo will bubble up and get even tastier.
- Cover the Potatoes:
- Once they’re cool enough to touch, slice those potatoes into quarters while they’re still warm, toss in your spicy mayo mix until every bit is well-covered.
- Whip Up the Chipotle Mayo:
- While the potatoes boil away, grab a big bowl and stir together mayo, chipotle paste, and water. Use less chipotle paste if you can’t handle too much fire. Aim for a thick but spreadable texture—should coat a spoon but not drip everywhere.
- Soft Boil First:
- Pop the potatoes in cold salted water and put it on the stove. Boil them for 10 minutes or until they’re soft but still holding it together. This way, they fluff up inside later and crisp outside just right.
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Seriously, chipotle paste transforms these potatoes. I tried lots of spicy stuff before, but this one's just got that deep background smokiness. Even my spice-averse kid can’t resist and always tells me these wedges are just right on the heat and flavor.
Make-Ahead Magic
Feel free to prep ahead if things get busy. Boil the potatoes and mix your mayo up to a day in advance—stash each one in the fridge separately. When the party’s cranking, just slice and mix the potatoes with the mayo and roast as usual. No fuss when you’ve got lots to cook.
Turn Up (or Down) the Heat
This one’s easy to customize for anyone’s heat level. If you’re a spice wimp, start with a half teaspoon of chipotle and maybe add a bit more mayo. Want to go wild? Toss in a pinch of cayenne or use some gochujang mayo for extra power. We stick to about a teaspoon of chipotle, so you get the fire without covering up that potato flavor.
Fun Ways to Serve
You’ve got options with these potato wedges. They’re awesome next to a juicy burger or steak, but if you want to lighten things up, add a tossed green salad. They totally rock as party tapas with a spread of pickles, cheese, and olives. At brunch, let the spicy wedges soak up your runny eggs—it’s heaven. Basically, there’s no wrong time to put these on the table.
A Bit of Background
This dish mashes up the bold taste of Mexican chipotle with European-style roast potatoes. Chipotle—made by drying and smoking jalapeños—comes from Mexico and brings serious depth. Classic roasted potatoes have been a big deal in Europe for ages, especially in the UK. Mixing these up makes something modern that shouts out to both traditions and keeps everyone happy these days.
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Frequently Asked Questions
- → Is it okay to prep potato wedges ahead?
Yep, you can boil your potatoes earlier and chill them for a day. When you're about to eat, roll them in the chipotle mayo and bake them. They’ll taste best hot out of the oven and still crispy.
- → No chipotle paste—what can I use?
No worries. A spoonful or two of that sauce from a can of chipotles will work, or just try a teaspoon of smoked paprika with a pinch of cayenne for that smoky heat.
- → How much heat do these wedges pack?
You can shift the spiciness to your taste. One teaspoon makes it just warm and tingly, while two turns up the fire. Want it milder? Start small, taste, and add as you like.
- → Can I swap in big potatoes instead of baby ones?
Totally! Just chop large potatoes into wedge shapes about the same size. They might need a bit more boiling first so they're nice and tender before going in the oven.
- → What goes well with these wedges?
They’re awesome next to grilled stuff, burgers, roast chicken, fish, or even in a tapas lineup. Toss them on the table with a green salad or sandwich and it’s a meal.
- → How do I make these wedges vegan?
Go for plant-based mayo. That’s it! Nothing else changes and your wedges will still taste amazing.