Potato Wedges – Simple Vegan Blog


Potato wedges, a delicious, vegan, and gluten-free side dish that only requires 7 ingredients and 30 minutes. They’re so flavorful and crisp on the outside!

Photo of a potato wedge being dipped in ketchup

Potato wedges, one of the best side dishes I’ve ever tried! They are tender on the inside but crisp on the outside, as well as flavorful and absolutely delicious. Only 7 ingredients and 30 minutes required, they are super easy to prepare!

You can serve them with plenty of different recipes, but I usually eat them with some seitan or tempeh to add some vegan protein to my healthy carbs. I hope you enjoy!

Potato wedges recipe – Short video

How to make potato wedges – Step by step

Step-by-step photos of how to make potato wedges
  • Preheat the oven to 400ºF or 200ºC.
  • Wash and cut the potatoes into chunky wedges (photo 1).
  • Add the potato wedges (photo 2) and all the remaining ingredients to a large mixing bowl (photo 3) and mix until well combined (photo 4).
  • Transfer to a lined baking sheet (photo 5) and bake for 20 to 30 minutes or until they are golden brown, crisp on the outside, and tender on the inside (photo 6).
  • Serve immediately.

Potato wedges ingredients and tips

  • Potatoes: any type of potatoes will do, but waxy potatoes are ideal, like Yukon Gold, Russets, or red potatoes.
  • Extra virgin olive oil: I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is also a good choice. I always use extra virgin oils when possible because they’re healthier. If you don’t consume oil, just use some vegetable stock or water instead.
  • Garlic powder: you can also use minced garlic if you want, but I find garlic powder more convenient.
  • Dried oregano: any type of dried or fresh herb will do. Fresh herbs get burnt easily, so it’s better to add them later once the potatoes are cooked.
  • Paprika: any other spice will do, feel free to add your favorite ones.
  • Salt: I used iodized salt, but any type of salt will work well.
  • Ground black pepper: fresh ground black pepper tastes amazing. However, I find the store-bought one more convenient and also easier to measure with a teaspoon.
  • Feel free to serve your potato wedges with our healthy ketchup, vegan mayo, vegan yogurt sauce, vegan ranch dressing, or even vegan Parmesan cheese.
  • If you want to serve them as part of a bigger meal, you could incorporate some vegan protein such as seitan, tempeh, or tempeh bacon, as well as veggies like veggie stir fry or roasted red peppers.

Looking for more side dishes?

Photo of a plate of potato wedges

Did you make this potato wedges recipe?

Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOKINSTAGRAM, and PINTEREST. I’d love to see what you cook!

Print

Square photo of a plate of potato wedges

Potato Wedges



  • Author:

    Iosune


  • Prep:

    10 mins


  • Cook:

    20 mins


  • Total:

    30 mins

  • 2 1x

  • Side Dish, Appetizer

  • American

  • Vegan


Servings 2 1x


Scale


Tap or hover over number to scale servings

Potato wedges, a delicious, vegan, and gluten-free side dish that only requires 7 ingredients and 30 minutes. They’re so flavorful and crisp on the outside!

Ingredients

  • 1 pound potatoes (450 g)
  • 1 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper

Instructions

  1. Preheat the oven to 400ºF or 200ºC.
  2. Wash and cut the potatoes into chunky wedges. You don’t need to peel them.
  3. Add the potato wedges and all the remaining ingredients to a large mixing bowl and mix until well combined.
  4. Transfer to a lined baking sheet and bake for 20 to 30 minutes or until they are golden brown, crisp on the outside, and tender on the inside.
  5. Serve immediately with our healthy ketchup, vegan mayo, vegan yogurt sauce, vegan ranch dressing, or even vegan Parmesan cheese.
  6. Keep the leftovers in an airtight container in the fridge for up to 1 week.

Notes

  • Feel free to omit the oil and add some water, vinegar, or lemon juice if needed.
  • You can replace the oil with vegetable stock.
  • Add your favorite spices and herbs and use any type of potatoes you want.
  • If you want to serve them as part of a bigger meal, you could incorporate some vegan protein such as seitan, tempeh, or tempeh bacon, as well as veggies like veggie stir fry or roasted red peppers.

Nutrition

  • Serving Size: 1/2 of the recipe
  • Calories: 225
  • Sugar: 3 g
  • Sodium: 248 mg
  • Fat: 7.4 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 37.4 g
  • Fiber: 6 g
  • Protein: 4.2 g

Curved “made this” textMADE THISRecipe?

Update Notes: This post was originally published in February of 2018, but was republished with new photos, step-by-step instructions, and tips in May of 2021.





Source link

Scroll to Top