Best 13 Chili Potato Wedges Recipes

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Embark on a tantalizing culinary journey with our delectable Chili Potato Wedges, a symphony of flavors that will captivate your taste buds. These irresistibly crispy wedges, coated in a tantalizing blend of chili powder, garlic, paprika, cumin, and coriander, are sure to set your taste buds ablaze. Accompanied by three irresistible dipping sauces - a classic tomato ketchup, a creamy garlic mayonnaise, and a zesty cilantro mint chutney - these Chili Potato Wedges elevate the humble potato to a gourmet delight. With detailed step-by-step instructions and a comprehensive list of ingredients, this recipe ensures success for both novice and seasoned cooks alike. So, gather your ingredients, fire up the oven, and prepare to indulge in a culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET POTATO WEDGES WITH CHILI MAYO



Sweet Potato Wedges with Chili Mayo image

Cajun spices bring the zing to roasted sweet potatoes-a side dish my family eats frequently. We dunk them in chili-spiced mayo. -Raymonde Bourgeois, Swastika, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings (1 cup dip).

Number Of Ingredients 8

6 small sweet potatoes
2 tablespoons olive oil
2 to 3 tablespoons Cajun seasoning
DIP:
1 cup mayonnaise
4 teaspoons lemon juice
2 teaspoons chili powder or chili garlic sauce
2 teaspoons Dijon mustard

Steps:

  • Preheat oven to 400°. Peel and cut each potato lengthwise into eight wedges. Toss with oil and Cajun seasoning; divide between two greased 15x10x1-in. pans., Roast potatoes until tender, 30-45 minutes, turning once. Meanwhile, mix dip ingredients; serve with potatoes.

Nutrition Facts : Calories 322 calories, Fat 26g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 600mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein.

CHILI-ROASTED SWEET POTATO WEDGES



Chili-Roasted Sweet Potato Wedges image

Bake these over-sized sweet potato fries and mix them with chili powder and sugar for zing.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 30m

Number Of Ingredients 5

1 1/2 pounds (2 to 3 medium) sweet potatoes
2 tablespoons olive oil
1 tablespoon sugar
1 teaspoon chili powder
Coarse salt and ground pepper

Steps:

  • Preheat oven to 425 degrees. Cut each potato lengthwise into 8 wedges; halve long wedges crosswise.
  • On a large rimmed baking sheet lined with parchment paper, toss potatoes with oil, sugar, chili powder, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper, until coated. Arrange wedges, cut sides down.
  • Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.

Nutrition Facts : Calories 191 g

CHILI-SPICED SWEET POTATO WEDGES



Chili-Spiced Sweet Potato Wedges image

These are bound to become your new favorite side for sandwiches. A little chili powder adds a lot of flavor. -Toni Cordova, Pueblo, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 6

3 medium sweet potatoes (about 1-1/2 pounds), peeled
2 tablespoons olive oil
1 tablespoon sugar
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cut each sweet potato lengthwise into eight wedges. In a large bowl, combine sweet potatoes and the remaining ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake at 425° for 20-25 minutes or until tender, turning once.

Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 109mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

CHILI-SEASONED POTATO WEDGES



Chili-Seasoned Potato Wedges image

When I tried out these roasted potato wedges on my family, it was love at first taste. Since I generally have the onion soup mix and seasonings on hand, the recipe couldn't be easier. Spice amounts can be altered to your liking.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 7

1 tablespoon onion soup mix
1 tablespoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
4 large baking potatoes
2 tablespoons canola oil

Steps:

  • In a large resealable plastic bag, combine the soup mix, chili powder, salt, garlic powder and pepper. Cut each potato into eight wedges; place in the bag and shake to coat. , Arrange in a single layer in a greased 15x10x1-in. baking pan. Drizzle with oil. , Bake, uncovered, at 425° for 12-20 minutes on each side or until crisp.

Nutrition Facts : Calories 182 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.

GRILLED POTATO WEDGES WITH HOT GARLIC, RED CHILI, PARMESAN AND PARSLEY



Grilled Potato Wedges with Hot Garlic, Red Chili, Parmesan and Parsley image

Provided by Bobby Flay

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

6 russet potatoes, scrubbed
Kosher salt and freshly ground black pepper
1/4 cup canola oil
1/3 cup olive oil
3 garlic cloves, finely chopped
1/4 teaspoon red chili flakes
1/4 cup chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmigiano-Reggiano

Steps:

  • Put the potatoes in a pot of cold water, add 2 tablespoons of salt and bring to a simmer over medium heat. Cook the potatoes until tender, but still firm, about 40 minutes. The potatoes must be cooked through and fork tender, but still holding their shape. Drain and put on a cutting board. Let cool, then cut each potato lengthwise into 8 wedges.
  • Heat grill to medium-high.
  • Brush the potatoes with the canola oil and season with salt and pepper, to taste. Grill until golden brown and cooked through, about 2 to 3 minutes per side. Transfer to a serving bowl.
  • Heat the olive oil in a small saucepan until it begins to shimmer. Remove from the heat and immediately add the garlic, red chili flakes and parsley and let sit for 1 minute. Season the oil with salt and pepper, to taste, and drizzle over the potatoes. Sprinkle with the cheese and serve immediately.

CHILI POTATO WEDGES



Chili Potato Wedges image

These potato wedges make a perfect side any time you're looking for full-flavored fries. They go especially well with burgers on the grill. -Peggy Key, Grant, Alabama

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 5

1 teaspoon chili powder
1/4 teaspoon garlic powder
1/8 teaspoon salt
1 large baking potato
Cooking spray

Steps:

  • In a small bowl, combine the chili powder, garlic powder and salt. Cut potato lengthwise into 8 wedges. Spray wedges with cooking spray, then coat with seasoning mixture., Place in a single layer on a baking sheet coated with cooking spray. Bake, uncovered, at 450° for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 158 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED POTATO WEDGES AND CHILI



Roasted Potato Wedges and Chili image

Smother fries with chili for a kid-approved meal. In our version, the potatoes are baked, and the chili is vegetarian.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 9

3 large russet potatoes, cut lengthwise into wedges
1 1/2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 can (14 1/2 ounces) diced tomatoes
1 can (14 1/2 ounces) pinto beans, drained and rinsed
1 packet taco seasoning
4 ounces cheddar cheese, grated
Sour cream (optional)

Steps:

  • Preheat oven to 350 degrees. Place potato wedges into a large bowl, and gently toss with oil, salt, and pepper. Place potatoes flesh side down on a rimmed baking sheet. Bake, turning halfway through, until golden brown, 35 to 40 minutes.
  • Combine tomatoes, beans, and taco seasoning in a medium saucepan. Bring to a boil; reduce to a simmer, and continue cooking until mixture has thickened, about 15 minutes.
  • Transfer roasted potato wedges to a platter, and spoon chili mixture over the top; sprinkle with cheese. Top with a dollop of sour cream, if desired. Serve immediately.

SPICY POTATO WEDGES WITH CHILI DIP



Spicy Potato Wedges With Chili Dip image

These dry roasted potato wedges and dip are very tasty appetizers and can also be served as a side dish.

Provided by queenbeatrice

Categories     Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

32 ounces baking potatoes
4 tablespoons olive oil
4 cloves garlic, crushed
2 teaspoons allspice
2 teaspoons ground coriander
2 tablespoons paprika
salt
pepper
2 tablespoons olive oil
2 small onions, finely chopped
2 cloves garlic, crushed
1 (14 ounce) can diced tomatoes
2 red chilies, seeded and finely chopped
2 tablespoons balsamic vinegar
2 tablespoons coriander, fresh, chopped, plus extra for garnish

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Cut the potatoes in half then into wedges. Add the wedges to a large pan of cold water. Bring to a boil, reduce heat and simmer for 10 minutes, or until the wedges have softened but the flesh has not started to disintegrate. Drain well and pat dry on kitchen towel.
  • Mix the olive oil, garlic, allspice, coriander and paprika in a roasting pan. Add slat and pepper to taste. Add the potatoes to the pan and shake to coat them thoroughly.
  • Roast for 20-25 minutes, until the wedges are browned, crisp and fully cooked. Turn the wedges occasionally during the roasting time.
  • Meanwhile make the chilli dip. Heat the oil in a small pan, add the onion and garlic, and cook for 5-10 minutes, until softened.
  • Pour in diced tomatoes and their juices. Stir in the chilli and vinegar. Cook gently for 10 minutes, until the mixture has reduced and thickened, then taste and adjust seasoning. Stir in chopped fresh coriander.
  • Pile the wedges on a plate, garnish with extra coriander and serve with chilli dip.

CHILI-ROASTED SWEET POTATO WEDGES



Chili-Roasted Sweet Potato Wedges image

Categories     Potato     Roast

Yield serves 4

Number Of Ingredients 5

1 1/2 pounds sweet potatoes (2 to 3 medium)
2 tablespoons olive oil
1 tablespoon sugar
1 teaspoon chili powder
Coarse salt and ground pepper

Steps:

  • Preheat oven to 425°F. Cut each sweet potato lengthwise into 8 wedges; halve long wedges crosswise.
  • On a large parchment-lined rimmed baking sheet, toss sweet potatoes with oil, sugar, chili powder, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper, until coated. Arrange wedges in a single layer, cut sides down.
  • Roast sweet potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.
  • Nutrition Information
  • (Per Serving)
  • Calories: 191
  • Fat: 3.6g
  • Protein: 2.8g
  • Carbohydrates: 37.8g
  • Fiber: 5.4g

QUINOA, LIME AND CHILI-CRUMBED SNAPPER WITH SWEET POTATO WEDGES



Quinoa, Lime and Chili-Crumbed Snapper With Sweet Potato Wedges image

This dish is a regular on my weeknight dinner roster-it's delicious! Using quinoa instead of a regular breadcrumbs, and sweet potato wedges instead of regular, means it's better for you, too.

Provided by Donna Hay

Categories     Bake     Low Fat     Kid-Friendly     Quick & Easy     Low Cal     Dinner     Quinoa     Snapper     Healthy     Low Cholesterol     Quick and Healthy     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4 Servings

Number Of Ingredients 12

1 teaspoon ground cumin
2 teaspoons chili flakes
1 teaspoon sea salt, plus more for sprinkling
1 1/2 pounds sweet potatoes, cut into wedges
Cracked black pepper
2 tablespoons extra-virgin olive oil
2 cups quinoa flakes
1 tablespoon finely grated lime zest
2 eggs
4 (5 1/4-ounce) snapper fillets
1/2 cup flat-leaf parsley leaves, finely chopped
Mayonnaise and lime wedges, to serve

Steps:

  • Preheat oven to 425°F. Place the cumin, 1/2 teaspoon of the chili flakes and 1 teaspoon of the salt in a bowl and mix to combine. Place the sweet potatoes on a rimmed baking sheet and sprinkle with half the salt mixture, pepper and 1 tablespoon of the oil. Roast, turning halfway, for 20 minutes or until golden.
  • Place the quinoa, lime zest, remaining chili flakes, salt and pepper in a bowl and mix to combine. Place the eggs in a bowl and whisk to combine.
  • Heat the remaining oil in a large non-stick frying pan over medium heat. Dip the fish into the egg and press into the quinoa mixture to coat. Cook for 2-3 minutes on each side or until golden and cooked through. Serve the fish and potatoes with the remaining salt mixture, the parsley, mayonnaise and lime wedges.

CHILI-ROASTED POTATO WEDGES RECIPE



Chili-Roasted Potato Wedges Recipe image

Provided by Potterfan1029

Number Of Ingredients 10

5 Yukon Gold potatoes (about 1 1/4 lbs)
2 tbsp vegetable oil
2 tbsp tomato sauce
1 tbsp Worcestershire sauce
1 tsp oregano
1/2 tsp crushed red pepper flakes
1/2 tsp cumin
1/2 tsp coarse salt
1/4 tsp teaspoon black pepper
1/2 cup sour cream

Steps:

  • 1. Preheat oven to 450°F. Spray shallow baking pan with cooking spray. Rinse potatoes and pat dry. Cut each unpeeled potato into 8 wedges. 2. In large bowl, mix oil, tomato sauce, Worcestershire sauce, oregano, red pepper flakes, cumin, salt and black pepper. Add potato wedges and stir to coat thoroughly. 3. Arrange potatoes in even layer in prepared baking pan. Roast potatoes until crisp and golden, stirring every 7 minutes, about 21 minutes total. 4. To serve, place a dollop of sour cream on each of 8 serving plates and surround with 5 potato wedges.

BOBBY FLAY'S GRILLED POTATO WEDGES WITH HOT GARLIC RED CHILI PARMESAN AND PARSLEY RECIPE - (4.4/5)



Bobby Flay's Grilled Potato Wedges with Hot Garlic Red Chili Parmesan and Parsley Recipe - (4.4/5) image

Provided by carvalhohm2

Number Of Ingredients 8

6 russet potatoes, scrubbed
Kosher salt and freshly ground black pepper
1/4 c canola oil
1/3 c olive oil
3 garlic cloves, finely chopped
1/4 t red chili flakes
1/4 c chopped fresh flat-leaf parsley
1/4 c freshly grated Parmigiano-Reggiano

Steps:

  • Put the potatoes in a pot of cold water, add 2 tablespoons of salt and bring to a simmer over medium heat. Cook the potatoes until tender, but still firm, about 40 minutes. The potatoes must be cooked through and fork tender, but still holding their shape. Drain and put on a cutting board. Let cool, then cut each potato lengthwise into 8 wedges. Heat grill to medium-high. Brush the potatoes with the canola oil and season with salt and pepper, to taste. Grill until golden brown and cooked through, about 2 to 3 minutes per side. Transfer to a serving bowl. Heat the olive oil in a small saucepan until it begins to shimmer. Remove from the heat and immediately add the garlic, red chili flakes and parsley and let sit for 1 minute. Season the oil with salt and pepper, to taste, and drizzle over the potatoes. Sprinkle with the cheese and serve immediately. 4 servings

CHILI CHEESE DIP AND POTATO WEDGES



Chili Cheese Dip and Potato Wedges image

Heat up frozen potato wedges to use as clever dippers for our creamy meat sauce.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 25m

Yield 24

Number Of Ingredients 6

1 package (24 oz) frozen potato wedges with skins
1/2 lb lean (at least 80%) ground beef
1 small onion, chopped
1 loaf (8 oz. box) VELVEETA™ Original Cheese, cut into chunks
1 can (8 oz) tomato sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained

Steps:

  • Heat oven to 450°F. Bake potato wedges as directed on package.
  • Meanwhile, in large saucepan, cook ground beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in cheese, tomato sauce and chiles. Cook over low heat until cheese is melted and mixture is hot, stirring frequently.
  • Serve hot potato wedges with cheese dip.

Nutrition Facts : ServingSize 1 Serving, TransFat 0 g

Tips:

  • Choose the right potatoes: For the best results, use a starchy potato variety like Russet or Yukon Gold. These potatoes will hold their shape well and become crispy on the outside.
  • Cut the potatoes evenly: This will help them cook evenly. If the potato wedges are too thick, they will not cook through all the way. If they are too thin, they will become overcooked and mushy.
  • Soak the potatoes in cold water: This will help to remove excess starch and make the potatoes crispier. Soak them for at least 30 minutes, or up to overnight.
  • Dry the potatoes thoroughly: Before coating them with oil and spices, make sure the potatoes are completely dry. This will help the coating to adhere better.
  • Use a high-quality oil: Olive oil or avocado oil is a good choice for roasting potatoes. These oils have a high smoke point, which means they can be heated to a high temperature without burning. This chili potato seasoning is super-flavorful. It's got a good balance of heat and spices, with a hint of sweetness from the brown sugar.
  • Season the potatoes generously: Don't be afraid to use a lot of chili potato seasoning. The potatoes should be well-coated in the spices so that they are flavorful throughout. Serve the potato wedges immediately with your favorite dipping sauce. They're also great as a side dish for burgers, chicken, or fish.

Conclusion:

Chili potato wedges are a delicious and easy-to-make snack or side dish. They are perfect for parties, potlucks, or a quick weeknight meal. With a few simple tips, you can make sure that your chili potato wedges are crispy, flavorful, and irresistible.

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