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.