Baked Potato Wedges
Servings: 6
Whether you need a great side dish or a fun appetizer, these baked potato wedges are delightful. They come out perfectly crispy with just the right amount of seasoning.
Ingredients
- 2 lbs Russet potatoes 6 small or 4 medium, scrubbed clean (don't peel)
- 3 tbsp avocado oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp turmeric
- ½ tsp smoked paprika
- 1 tsp sea salt, unrefined
- ½ tsp black pepper, ground
Instructions
- Cut potatoes into wedges.
- Soak wedges in hot water for 10 minutes. Drain and pat dry.
- Set oven to 400°F.
- Place in a bowl and toss with oil and seasoning.
- Place on parchment paper and roast for about 45 minutes, flipping halfway, until crispy.
Notes
- Soaking the potatoes before baking makes them crispy on the outside and soft on the inside, instead of dry and shriveled up.
- Russet potatoes produce the crispiest baked wedges, however, you can use the potato of your choice.
- Easily turn these into 'cheesy' wedges by topping them with nutritional yeast before serving.
- Delicious dipping sauces include the cashew ranch dip from my cauliflower buffalo wings, vegan avocado crema, or coconut sriracha sauce.
Nutrition
Calories: 185kcal, Carbohydrates: 28g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 396mg, Potassium: 647mg, Fiber: 2g, Sugar: 1g, Vitamin A: 15IU, Vitamin C: 9mg, Calcium: 23mg, Iron: 1mg