This recipe for crispy roasted potatoes with chipotle aioli has become my go-to side for everything from casual weeknight dinners to holiday spreads. I first landed on this combination one chilly fall evening when I wanted something easy, comforting, and a little smoky to stand alongside roasted chicken. The potatoes roast up golden and crunchy on the outside while staying creamy within; paired with a tangy, smoky aioli the flavors sing. I remember bringing a tray to a neighborhood potluck and watching the pan empty in minutes—people kept asking for the recipe.

The texture contrast is what makes this so memorable: the edges are satisfyingly crisp while the centers melt on your fork. Chipotle in adobo lends a warm, smoky heat to the aioli without overpowering the potatoes. Minimal prep, a short ingredient list, and flexible cooking options (oven or air fryer) make this a reliable choice when you want a standout side without fuss. I often double it for company, and leftovers reheat beautifully the next day.

Ingredients

• Yukon Gold potatoes (1.5 lb): Choose firm, medium-sized Yukon Golds or baby golds for their naturally buttery flavor and thin skins; no need to peel. These varieties hold shape and caramelize beautifully—if buying in bags, pick potatoes with smooth, unblemished skins.
• Avocado oil (1–2 Tbsp): Use avocado oil for its high smoke point and neutral flavor; extra-virgin olive oil works in a pinch but can brown sooner at 450°F. The oil helps the exterior crisp and improves browning.
• Smoked paprika (1 tsp): Adds subtle smokiness that complements the chipotle; choose Spanish smoked paprika (pimentón) for the best depth.
• Salt (1 tsp): Kosher or sea salt seasons the potatoes; adjust to taste. Salt is essential early to draw out moisture and promote a crisp rind.
• Garlic powder (1/2 tsp) & onion powder (1/2 tsp): These dried aromatics build savory background notes without burning at high heat like fresh garlic would.
• Black pepper (1/4 tsp): Freshly ground gives the best aromatic bite; add more to taste after roasting.
• Chopped chives: Fresh chives add color and a mild oniony finish—scallions or parsley make fine substitutes.
• Sour cream (1/4 cup) & mayonnaise (1/4 cup): The base of the aioli; use full-fat for the creamiest texture. Light versions will be thinner.
• Lime juice (1 Tbsp): Brightens and balances the richness of the aioli—freshly squeezed is best.
• Chipotle in adobo (2 tsp): Finely mince or puree the sauce from a can of chipotle peppers; it provides smoky heat. Start with 2 teaspoons and add more if you prefer it spicier.
• Salt for aioli (1/8 tsp): A small pinch lifts the flavors; always taste and adjust.

Instructions

Preheat the oven: Set the oven to 450°F and place a heavy metal baking pan or sheet in the oven while it comes to temperature—preheating the pan gives an immediate sizzle when the potatoes hit the surface, jump-starting crisping. Allow 10–15 minutes for the pan to heat thoroughly. Prep the potatoes: Wash and dry the potatoes, then cut them into uniform 1-inch pieces so they cook evenly. Leaving skins on adds texture and flavor. Pat the pieces dry with a clean kitchen towel or paper towels; removing surface moisture is crucial for browning. Season the potatoes: In a large bowl, toss the potatoes with 1–2 tablespoons avocado oil, smoked paprika, salt, garlic powder, onion powder, and black pepper until every piece is lightly coated. The oil should glisten but not pool—if it's too wet, add a touch more paprika or a light dusting of flour for extra crisping. Roast: Carefully remove the hot pan from the oven and brush it lightly with oil. Spread the potatoes in a single layer with space between pieces—crowding causes steaming instead of roasting. Slide the pan into the oven and roast for 20 minutes, undisturbed, to allow a crust to form. Toss and finish roasting: After 20 minutes, use a spatula or tongs to flip the pieces, turning the sides that were against the pan for even color. Return to the oven and bake an additional 15–20 minutes until the edges are deep golden-brown and a fork pierces the center easily. Make the chipotle aioli: While the potatoes roast, whisk together 1/4 cup sour cream, 1/4 cup mayonnaise, 1 tablespoon fresh lime juice, 2 teaspoons chipotle adobo sauce, and 1/8 teaspoon salt in a small bowl. Taste and adjust heat or acidity—add a touch more lime or a bit more chipotle if you like it smokier. Serve: Transfer potatoes to a serving dish, garnish with chopped chives, and serve hot with the chipotle aioli on the side for dipping. The contrast between piping-hot potatoes and cool aioli is delightful.

Storage Tips

Cool leftover potatoes to room temperature for no more than two hours before refrigerating in an airtight container. Refrigerated potatoes keep well for up to three days; reheat in a skillet over medium-high heat with a splash of oil, or use an air fryer at 375°F for 5–7 minutes to restore crispness. The aioli should be stored separately in a sealed jar and will keep for up to 3 days in the fridge. Do not freeze the aioli; frozen mayonnaise/sour cream blends separate and turn watery when thawed.

Ingredient Substitutions

If you don’t have Yukon Golds, red potatoes or fingerlings work well; russets are fine but can fall apart if overhandled. Swap avocado oil for light olive oil or grape seed oil—these have higher smoke points. For a dairy-free aioli, replace sour cream with plain unsweetened dairy-free yogurt and use an egg-free mayonnaise alternative. Skip chipotle and add smoked paprika plus a dash of cayenne for a milder smoky flavor.

Serving Suggestions

Serve these potatoes alongside roasted chicken, grilled steak, or pan-seared fish. They work beautifully as part of a brunch board with eggs and sautéed greens. Garnish with chopped chives, a sprinkle of flaky sea salt, or a squeeze of fresh lime for brightness. For a party, transfer to a large platter and set small bowls of aioli around the tray for easy dipping.

Cultural Background

Roasted potatoes are a universal comfort food found in many cuisines, but pairing them with a chipotle aioli draws on smoky, Latin-inspired flavors—chipotle peppers are smoked, dried jalapeños preserved in a tangy adobo sauce, commonly used in Mexican cooking. The combination of crisp roasted tubers and a creamy, slightly spicy sauce is a cross-cultural favorite that blends rustic European techniques with bold, smoky elements from Mexican pantries.

Seasonal Adaptations

In winter, add rosemary and roasted garlic to deepen the flavor; in spring, finish with lemon zest and lots of fresh herbs like parsley and chives. For summer cookouts, consider roasting on the grill in a cast-iron pan or using fingerling potatoes tossed with fresh thyme. Swap the chipotle for roasted red peppers and smoked paprika in the aioli for a sweeter, milder alternative in late summer.

Meal Prep Tips

For meal prep, roast a double batch and portion into individual containers with a small sealed cup of aioli. Reheat in an air fryer or skillet to regain crispness, then top with fresh chives. The aioli can be made up to three days ahead and will actually benefit from a few hours of rest to let flavors meld. Cut potatoes uniformly and store raw cut potatoes submerged in cold water in the fridge for up to 24 hours to save time on the day you plan to roast them.

Whether tucked next to a roast chicken or presented as the star of a vegetarian spread, these crispy roasted potatoes with chipotle aioli are a reliable, flavorful dish that’s easy to love. Give them a try and then make the tweaks that match your taste—more smoke, more heat, or an herb-forward finish—and watch how quickly this simple side becomes a favorite.