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! 

potato wedge ingredients

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. 

raw potato wedges on sheet pan

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!  

chipotle lime aioli in bowl with whisk

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. 

potato wedges on plate with aioli

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

potato wedges and aioli on plate

More Delicious Potato Recipes

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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potato wedges and aioli

Crispy Baked Potato Wedges with Chipotle-Lime Aioli

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Ashlea Carver
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 4-6 1x
  • Category: Sides
  • Method: Oven
  • Cuisine: American


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.



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


  1. Preheat an oven 425 degrees.
  2. 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.
  3. 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.
  4. While the potatoes are baking, add the aioli ingredients to a bowl and mix until well combined. Keep refrigerated until ready to use.
  5. 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

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  1. Raise your hand if you made these with the cilantro lime chicken thighs 👋🏼🙋🏼‍♀️ Such a good combination especially for the summer. I’ve tried potatoes like this before but the avocado oil and aioli here really kick it up a notch. Perfect all around, thank you!

  2. The aioli is delicious and the potato wedges came out super crispy. Will definitely make this again.

    1. Ashlea Carver says:

      I’m so glad you loved them, Heidi!

  3. So good! I actually made it with sweet potatoes and they didn’t get crispy but sort of caramelized in the cooking and were so good with the aoli and cilantro lime chicken from your site!!!

    1. Ashlea Carver says:

      Thanks for sharing, Emily! I’m so glad you enjoyed the recipe!

  4. Loved these, so crisp and yummy. My Aoli split because it was my first attempt at homemade mayo but it did not change the flavor, yum! Will be using this recipe again

    1. Ashlea Carver says:

      So glad you loved the recipe, Liz!

  5. The fries are so crispy and great flavor. The aioli is the best! This was a great side to the Cilantro Lime Chicken Thighs. Loved that you had recommendations to serve with the chicken. Makes deciding what is for dinner so much easier. Excited to try more of your recipes.

  6. Sara Jessick says:

    Hi! Have you ever tried this with sweet potatoes? And was the recipe or cook time any different? I tried this recipe with sweet potatoes, and I’m not sure if it was the cook time duration, the cut of the potatoes, or the parchment paper, but they were pretty floppy rather than crunchy and toasty on the outside like the russets. Thanks!

  7. Molly Vila says:

    Yes! These potato wedges helped get us through our first (and second) Whole30! My family asked for them multiple times a week. Full of flavor, good reminder that eating well doesn’t mean having to skimp on flavor!

    1. Ashlea Carver says:

      Happy you liked it, Andrea!

  8. These fries are soooo crispy and the flavors are wonderful! The aioli makes a perfect dipping sauce, I only wish I had doubled the recipe!!

    1. Ashlea Carver says:

      So happy you loved them, Allie! That aioli is my fave as well. Thanks for taking the time to leave a review!

  9. These fries are the best! My husband requests them every week! Super easy and super tasty 👍🏼

    1. Ashlea Carver says:

      So happy y’all love them, Ashlee! Thanks for taking the time to leave a review!