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potato wedges and aioli

Crispy Baked Potato Wedges with Chipotle-Lime Aioli

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  • 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!