Crispy Oven-Baked Potato Wedges with Smoky Chipotle Sauce

These oven baked potato wedges are an ideal snack or simple side. Tender gold potatoes are seasoned and roasted until crisp, then served with a creamy homemade chipotle sauce.

Why You’ll Love It

Potatoes are incredibly versatile — mashed, roasted, or fried, they work with nearly anything. These oven baked potato wedges are especially great because they’re crisp on the outside, fluffy inside, and perfect for dunking in the chipotle sauce. The sauce is creamy with a smoky, spicy kick and a touch of sweetness from honey.

Gold potatoes are used here for their creamy texture, but russets or red potatoes will also work. This recipe makes a quick side, appetizer, or snack. Be sure to make the chipotle sauce — it really elevates the wedges.

Key Ingredients

• Gold potatoes — or use russet or red potatoes. Choose regular-sized potatoes so you can cut each into 8 wedges.
• Olive oil — about 1½ to 2 tablespoons to coat the potatoes evenly.
• Taco seasoning — any brand you like; it adds a savory, slightly smoky flavor.
• Mayonnaise & sour cream — combined for a creamy, balanced sauce; use your preferred mayo style.
• Chipotle in adobo — the core of the sauce; it provides smoky heat and depth.
• Honey — a small amount tempers the heat and enhances the sauce’s flavor.

How to Make Potato Wedges

1. Soak the potatoes

• Choose regular-sized potatoes so you can cut each into 8 equal wedges.
• Cut into wedges — halve the potato lengthwise, then repeat until you have 8 wedges per potato.
• Soak in cold water for 30 minutes — place wedges in a bowl, cover with cold water, and soak to remove excess surface starch for crisper results. This step is optional but recommended.

2. Make the chipotle sauce

While the potatoes soak, prepare the sauce so it can chill and meld flavors.

• Combine mayo, sour cream, one chipotle pepper with a teaspoon of adobo sauce, a pinch of kosher salt, and honey in a small food processor or blender.
• Blend until smooth and the chipotle is fully incorporated.
• Chill the sauce in a small bowl while you roast the potatoes.

3. Roast the potatoes

• Drain and dry the soaked wedges thoroughly with a clean towel or paper towels.
• Toss the wedges in a large bowl with olive oil, taco seasoning, and kosher salt to coat evenly.
• Arrange the wedges in a single layer on a sheet pan so they don’t overlap or crowd.
• Roast at 450°F (230°C) for 20 minutes, stir, then roast another 5–10 minutes until edges are golden and crisp.
• Serve warm with the chilled chipotle sauce.

Storage Tips

• Store leftover wedges in an airtight container in the refrigerator for up to 4 days.
• Reheat in a toaster oven or conventional oven at 400°F (200°C) until heated through and crisp — the toaster oven delivers especially good crispiness.

Can I Use Any Type of Potato?

Yes — most regular-sized potatoes work well. Avoid baby or new potatoes since they’re too small to cut into evenly sized wedges. Russet, gold, or red potatoes are all solid choices depending on the texture you prefer.

Do I Have to Soak the Potatoes?

No, soaking is optional. Soaking the cut wedges in cold water for 30 minutes reduces surface starch, which helps them crisp more evenly when roasted. If you’re short on time, you can skip soaking but the texture may be slightly less crisp.

Oven Baked Potato Wedges with Chipotle Sauce