Potato Wedges

Crispy potato wedges are quick and easy to make vegan and oil-free. You just have to follow a few steps to create ultra crispy potato wedges. Thanks to the spice combination of garlic, onions, peppers, paprika and turmeric, these potato wedges are a real taste experience, whether as a side dish or as a filling snack.

Course Vegan Sides

Cuisine International

Keyword dinner, french fries, oil-free, oven baked potatoes, side dish, vegan potato wedges, whole food plant-based

Prep Time 30

Cook Time 40

Total Time 1 10

Servings

Calories 121kcal

Author Jasmin

Ingredients

2 lbs ~1 kg waxy potatoes (I use Yukon Gold or Russets)
1 tablespoon tahini liquid
1 tablespoon water
1.5 teaspoon garlic powder
1.5 teaspoon onion powder
½ -1 teaspoon sea salt
¼ teaspoon turmeric powder
Ground black pepper
1 teaspoon paprika powder
1 tablespoon almond flour
Fresh parsley or sesame seeds for garnish opt

Instructions

First, fill a large bowl or pot with enough hot water and cut the potatoes into potato wedges. I cut them relatively thin, so they do not need so much time in the oven. Now leave the potato wedges in the hot water for about 20 min.
You can preheat the oven to 400 °F (200 °C). After the 20 minutes you can sieve the potatoes and dry with a tea cloth.
Now add all ingredients for the spice marinade and add the potatoes. Now mix the potatoes with the marinade so that all the potatoes are evenly covered with it.
Spread the potato wedges on a baking sheet lined with parchment paper. Please make sure that there are no potatoes on top of each other. Bake the potatoes for about 40 minutes. Turn the potatoes after the first 20 minutes.

Notes

Nutrition