Chipotle potato wedges
The crispiest potato wedges!
If you love a good crispy potato you need to try this recipe 😍 coated in a spicy, savoury and mega crispy Mexican chipotle batter I promise you won’t want to have potatoes any other way once you try them. The chipotle paste adds a lovely smokey, spicy and slightly sweet flavour to the potatoes that simply elevates them to a whole new level.
This recipe truly is fool proof, it takes less than 20min to prep and makes a perfect side dish, whatever the main is!
So what is chipotle paste?
Chipotle paste is made up of ground chipotle chillies (and maybe ancho and pasillla as well) with a few added Mexican spices. The result is a smoky and spicy chilli paste that is going to jazz up your meals to no end! I am using store bought paste but you can also make your own if you have access to Mexican chipotle chillies.
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🌱Vegetarian
🍽️2-3 portions
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🥔Ingredients
2 large potatoes
Flour (45g plain wheat flour + 20g cornstarch)
1/2 tbsp chipotle paste
2 tsp salt
Oil to fry (I prefer using extra virgin olive oil)
🥔Method
Cut the potatoes into wedges and transfer to a bowl with cold water for 10 minutes, this will help remove all the excess starch and give you the crispiest result
Drain the potatoes to remove the starchy water. The par boil in a pot with water with 2 tsp of salt for 8 minutes until tender. Remove from heat and drain the potatoes completely
Meanwhile make the batter by adding the flour and 50-60mL of warm water slowly until obtaining a slurry. Add the chipotle paste and mix well. At this point to you can add some extra salt to your taste to the batter.
Add the par boiled potatoes to the bowl with the batter and coat them evenly to make sure they are well covered in batter
Add the oil to a frying pan (about 2cm high) and bring to medium high heat to deep fry the potatoes. Fry the wedges in batches for about 5 minutes until they become golden brown on both sides. Transfer to kitchen paper to drain off excess oil
Serve immediately with your favourite dip !
FAQS and Tips
You can substitute the chipotle for gochujang paste, harissa or a mix of chilli powder and paprika
Which potatoes to use? Waxy potatoes such as Charlotte or Yukon Gold are ideal for this recipe, as we will be boiling them first, they’ll hold their shape better.
