These Crispy Oven Baked Potato Wedges are seasoned with warm spices and paired with a creamy chipotle aioli sauce. They’re the perfect side dish, appetizer, or snack!
The Best Oven Baked Potato Wedges Recipe
If there’s one thing I love it’s a good potato recipe! They’re perfect for side dishes, snacks, and appetizers and are always a hit on game day.
When it comes to crowd-pleasing options, these oven baked potato wedges never disappoint. They take no time to prep, turn out perfectly crispy, and finished with the best seasoning. These wedges are so good all on their own, but they get even better when paired with a homemade chipotle aioli sauce that takes them to a new level!
The Best Potatoes for Homemade Potato Wedges
I like to use Russet potatoes for this recipe. They’re high in starches and low in moisture, which allows them to crisp up nicely.
However, Yukon gold potatoes also work well if that’s what you prefer. They’re slightly waxier, which means they tend to stay softer and a little less crisp. But they still turn out delicious!
Recipe Ingredients
Russet potatoes: you’ll need two large Russet potatoes for this recipe.
Avocado oil: I like the neutral flavor of avocado oil, but you could also use any oil with a higher smoke point. Coconut oil or melted ghee could also work.
Seasonings: garlic powder, sea salt, and paprika add a little extra oomph with just a touch of heat.
Mayonnaise: this serves as the base of the aioli. It gives the sauce a creamy consistency and a tangy taste. When choosing mayo I like to look for one that is made from a high-quality oil like avocado or olive oil.
Lime juice: fresh lime juice adds brightness to the aioli and helps balance out some of the heaviness of the fats.
Seasonings: chipotle powder, garlic, paprika, and salt add a savory, slightly spicy flavor.
Cilantro: freshly chopped cilantro adds a refreshing, peppery note.
How to Make Oven Baked Potato Wedges
Step One: Preheat the oven to 425 degrees.
Step Two: Slice the potatoes into wedges.
Step Three: Add the potatoes to a mixing bowl, and drizzle the oil on top. Toss to coat the potatoes completely. Then, transfer them to a baking sheet lined with parchment paper. Bake for 40 to 45 minutes or until they’re golden brown and crispy, flipping halfway through.
Step Four: While the potatoes are baking, whisk all the aioli ingredients in a bowl. Then, store the mixture in the fridge until you’re ready to serve.
Step Five: Transfer the potatoes to a large mixing bowl. Then, sprinkle the seasonings on top, and toss to coat. Serve with the aioli!
Tips and Tricks
- Slice the potatoes into equal-sized pieces to help them cook evenly.
- Arrange the potato wedges in an even layer on a lined baking sheet. You don’t want any of the pieces touching, or they won’t become crispy!
- Flip your baked potato wedges over halfway through cooking to ensure both sides become crispy.
Why Are My Potato Wedges Not Crispy?
If your potatoes are not crisping up in the oven, it’s likely because they’re too crowded on the pan. For the best results, arrange them in a single layer with a little bit of space between each piece.
Do I Need to Use a Water Bath?
Some people like to soak their potatoes in a water bath before seasoning and baking to help them crisp up. However, I don’t find it necessary with this recipe!
Can I Make Potato Wedges in the Air Fryer Instead?
Yes! Follow the recipe card as normal, and arrange the potatoes in a greased air fryer basket instead of a baking sheet. Air fry at 425 degrees until the potatoes are crisp. Work in batches as needed so as not to overcrowd the basket.
Serving Suggestions
I love to serve this oven baked potatoes recipe on its own as a snack or appetizer. You can even add an extra sauce like tzatziki sauce, buffalo sauce, or Ranch for dipping!
Or, enjoy them as a side dish with main courses such as air fryer chicken wings, chicken Caesar wraps, or ham and cheese sliders.
More Delicious Potato Recipes
- Crispy Potato Skins
- Crispy Homemade Air Fryer French Fries
- Oven Roasted Sweet Potato Fries
- Whole30 Roasted Breakfast Potatoes
- Brown Butter Mashed Potatoes
- Bacon Ranch Potato Salad
I hope you give these Crispy Baked Potato Wedges with Aioli a try! They are so easy to make and delicious! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
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Crispy Baked Potato Wedges with Chipotle-Lime Aioli
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 4-6 1x
- Category: Sides
- Method: Oven
- Cuisine: American
Description
These easy 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.
Ingredients
For the Potato Wedges:
- 2 large russet potatoes
- 3 tbsp avocado oil
- 1 tsp garlic powder
- 1 tsp of sea salt
- 1/2 tsp paprika
For the Aioli:
- 1/2 c Whole30 compliant mayonnaise
- 3 tbsp fresh lime juice
- 1 1/2 tsp chipotle powder
- 3/4 tsp garlic
- 1/2 tsp paprika
- 1/4 cup cilantro leaves, chopped
- 1 tsp salt
Instructions
- Preheat an oven 425 degrees.
- 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!
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Sasha Hooper
