Chipotle Fries Recipe (Ve + GF)

If I’m doing a month dedicated to carbohydrate based recipes, I can’t end the month without making a recipe purely about the humble potato. I think I speak for the majority when I say the potato is my favourite form of carbohydrate. But I couldn’t make a simple chips recipe, so I’ve opted to make this triple cooked chipotle fries recipe instead.  

These wedges are lightly boiled, fried in a chipotle paste, then roasted to a crisp perfection; fluffy in the middle with a crispy edge.  

I’ve shown them here, simply with a dip. But they’d be great on a dipping platter, as a side dish or as the base ingredient for some potato nachos or a potato burrito bowl.  

Nutritional Information 

There isn’t a huge deal to talk about in terms of nutrition with the whole recipe being based on the potatoes, but each serving contains 370 calories and provides 8g of protein and 9g of fibre.  

Potatoes themselves contain quite a large range of vitamins and minerals. Each serving contains 85% of your daily B6 and a third of your daily B3, as well as two thirds of your daily potassium. 

Triple Cooked Chipotle Fries Recipe 

A crispy yet fluffy lightly spicy triple cooked chipotle fries recipe. Perfect served alone, as a side, as a base for potato nachos or a potato burrito bowl. 

Potato Burrito Bowl Recipe

This potato burrito bowl recipe offers the perfect mix of healthy and comfort food in a way that’s incredibly easy to make for even the most inexperienced cooks. Simple, easy and delicious.

Check out this recipe

This recipe is gluten free, dairy free, soy free, nut free and vegan. 

5 from 2 votes

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Triple Cooked Chipotle Fries Recipe

A crispy yet fluffy lightly spicy triple cooked chipotle fries recipe. Perfect served alone, as a side, as a base for potato nachos or a potato burrito bowl.

Course Main Course, Side Dish

Cuisine American, Mexican

Keyword Chipotle Fries

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 2

Calories 370 kcal

Ingredients

• 2 large baking potatoes chopped into large wedges
• 1 tsp sunflower oil optional
• 2 heaped tsp chipotle paste
• 1 tsp smoked paprika
• Chilli flakes to taste
• Pinch of salt
• 1 tbsp sunflower oil

Instructions

1. Preheat oven to 190°c, add the tbsp of sunflower oil to a large roasting dish and place in the oven while it heats up.

2. Place your wedges in a large saucepan, cover in water, bring to the boil and boil for 10-15 minutes until the potatoes have softened ever so slightly around the edges but are still not cooked.
3. Heat a large frying pan on medium heat, add your tsp of sunflower oil if you’d like a slight extra crisp. Add one tsp of your chipotle paste and spread around the pan to coat the bottom. Add approximately half of the wedges, to cover the base of the pan and evenly coat them, flip to coat each side, being careful not to break them. Cook for approximately 2-3 minutes on each side, then repeat with the remaining wedges.
4. Once all of the wedges have been fried and the oven is up to temperature, add the wedges to the dish and sprinkle in the salt and smoked paprika along with the chilli flakes.

5. Place in the centre of the oven for 35-40 minutes until the potatoes are fully cooked and crispy. For extra crisp, turn the oven up to 220°c for the last 5-10 minutes.

Serve and enjoy!

How would you serve your chipotle fries? 

Until next time, 

Sophie 

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