Potato Wedges

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

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

• 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 your potato wedges immediately.

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 ranch dressing, or even vegan Parmesan cheese.

Looking for more side dishes?

• Breakfast Potatoes
• Vegan Mashed Potatoes
• Roasted Potatoes
• Smashed Potatoes
• Baked French Fries

Did you make this potato wedges recipe?

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

📖 Recipe

Potato Wedges

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

5 from 4 votes

PRINT PIN RATE

Course: Appetizer, Side Dish

Cuisine: American

Diet: Vegan

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 2

Author: Iosune

---

Ingredients 

½x1x2x

US Customary - Metric

• ▢ 1 pound potatoes
• ▢ 1 tablespoon extra virgin olive oil
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon dried oregano
• ▢ ¼ teaspoon paprika
• ▢ ¼ teaspoon salt
• ▢ ⅛ teaspoon ground black pepper

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 400ºF or 200ºC.
• Wash and cut the potatoes into chunky wedges. You don’t need to peel them.
• Add the potato wedges and all the remaining ingredients to a large mixing bowl and mix until well combined.
• 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.
• Serve immediately or 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.

Nutrition

Serving: 1serving | Calories: 225kcal | Carbohydrates: 37.4g | Protein: 4.2g | Fat: 7.4g | Saturated Fat: 1.1g | Sodium: 248mg | Fiber: 6g | Sugar: 3g

Tried this recipe?Let us know how it was!

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.