These Crispy Baked Potato Wedges with Chipotle-Lime Aioli are a game changer for your Whole30, next game-day party, or just a weeknight dinner. They’re packed full of flavor and crispy on the outside without any frying and the easy chipotle-lime aioli is the perfect dipping sauce! This recipe is Whole30 compliant, Paleo-friendly, and gluten-free.
Crispy Baked Potato Wedges with Chipotle Lime Aioli
You may never want french fries again after making and eating these potato wedges.
Bold statement, I know, but just here me out. French fries are great, but you know what’s better? A crispy roasted potato wedge (that’s baked not fried) and paired with the perfect dipping sauce. You might start giving your standard french fry a second thought after having these wedges.
Here’s what you NEED to know about these potatoes:
They are easy. The hardest part is cutting the potato.
Crispy on the outside, pillowy potato softness on the inside. Need I say more?
Once again…crispy. I think this deserves to be said twice.
They’re not fried. Yet they’re still so crispy. Did I mention how crispy they are?!
You can toss them in a mixture of sea salt and garlic powder at the end or get fancy with your favorite herbs and seasonings. We’re partial to Trader Joe’s Onion Salt around here.
And like this recipe doesn’t already have enough going for it, these crispy roasted potato wedges and aioli are also Whole30 compliant, Paleo-friendly, gluten-free, and completely dairy-free. They make a great side dish for dinner or make a big batch and serve them as an appetizer at your next party or get-together.
Keep reading to learn how to make these crispy potato wedges!
How to Make Crispy Baked Potato Wedges
These crispy potato wedges are easy to make and a great side dish that doesn’t require a lot of hands on cooking time. Once you have the potatoes in the oven, you can work on preparing the rest of your dinner or, if you are serving these as an appetizer, do some other party prep.
Step 1: Cut your potatoes into wedges. For the best results, cut the potato wedges in roughly the same thickness so they cook evenly.
Step 2: Coat the potatoes in avocado oil. For this recipe I prefer to use avocado oil, but you could also use melted coconut oil if you like.
Step 3: Place the potato wedges onto a baking sheet lined with parchment paper. Parchment paper helps to ensure that the potatoes don’t stick which makes them easier to flip halfway through. It also makes for an easy clean up.
Step 4: Bake the potatoes for 40-45 minutes (don’t forget to flip halfway!) until they are crispy and golden brown. When they’re finished cooking, toss them in salt, garlic powder, and paprika before eating!
How to Make the Chipotle Lime Aioli
If the wedges weren’t enough to make you run out and buy a pound of russet potatoes, maybe the promise of a dipping sauce will excite you. When you pair these hot potato wedges with a creamy chipotle-lime aioli, something magical happens.
While you’re waiting for your wedges to become golden brown and delicious, whip up this quick aioli for the perfect dipping sauce. Here’s what you need:
Whole30 compliant mayo
fresh lime juice
Just add all of the ingredients to a small mixing bowl and stir until well combined. You can also use this aioli on chicken, salmon, and as a dip for veggies. I like to make a double batch and store in an air-tight container in the fridge.
While the oven is preheating, slice the potatoes into wedges. Try to cut the potatoes so that they are an equal thickness so that they cook evenly.
Add the potatoes to a mixing bowl and drizzle with oil. Toss them until well coated and then place them on a baking sheet, lined with parchment paper. Bake the potatoes for roughly 40-45 minutes, flipping halfway through, or until golden brown and crispy.
While the potatoes are baking, add the aioli ingredients to a bowl and mix until well combined. Keep refrigerated until ready to use.
When the potatoes are finished baking, remove them from the sheet pan and place them in a large mixing bowl. Sprinkle the sea salt, garlic powder , and paprika over them and toss until well coated. Enjoy the potatoes with the aioli!