Vegan Baked & Crispy Potato Wedges

Vegan Baked & Crispy Potato Wedges

These crispy potato wedges are not only a crowd pleaser but they are kid approved! Yes, in my house my 3 year old is the pickiest of picky eaters but he loves french fries or potato wedges. I guess he gets the love of potatoes from me. They are so addicting you can’t eat a small bowl. The entire batch goes within 15 minutes of serving them.

Whats better than those greasy fast-food french fries? Everything! Ok, ok but for real potato wedges are bigger and better! Everything bigger is usually better right? When it comes to food.


Preheat your oven to 450F. Using parchment paper  line a baking sheet & set aside.

Next, wash and clean the potatoes. Peel the potatoes then slice them into wedges.

Tip: slice in half lengthwise, then cut those halves into thirds or fourths. 

Add the potato wedges to a large mixing bowl with cold water and ice cubes. Be sure to rinse the excess starch off of the potatoes and dry the potatoes really well.

Then, coat the wedges in olive oil and choice of seasonings. Toss to coat evenly.

Add the seasoned potato wedges to the prepared baking sheet. Bake the wedges for 35 minutes.

During the last 10 minutes, remove the pan from the oven, flip them over & bake for the remaining 10 minutes.

Serve with choice of dip. I love sriracha ketchup with my baked wedges.


Print Recipe
Vegan Baked & Crispy Potato Wedges
The best potato wedge recipe! If you like your wedges crispy this recipe is just what you’re looking for!
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Preheat your oven to 450F. Using parchment paper line a baking sheet and set aside.
  2. Next, wash and clean the potatoes. Peel the potatoes then slice them into wedges.
  3. Tip: slice in half lengthwise, then cut those halves into thirds or fourths.
  4. Add the potato wedges to a large mixing bowl with cold water and ice cubes. Be sure to rinse the excess starch off of the potatoes and dry the potatoes really well.
  5. Then, coat the wedges in olive oil and choice of seasonings. Toss to coat evenly.
  6. Add the seasoned potato wedges to the prepared baking sheet. Bake the wedges for 35 minutes.
  7. During the last 10 minutes, remove the pan from the oven, flip them over & bake for the remaining 10 minutes.
  8. Serve with choice of dip. I love sriracha ketchup with my baked wedges.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

Looking for Something Different

Vegan Almost Mediterranean Lentil Tacos There is something so satisfying in a crunchy taco. Don’t get me wrong, I like soft wraps, burritos and enchiladas, actually to be honest I love all o...
Vegan Chickpea & Vegetable Soup This is the perfect soup base to just go crazy with whatever you have on hand or in your pantry. You can add in any additional vegetables or grains {p...
Vegan Sweet Potato Cakes with Sriracha Mayo In between listening to both “Steve and Maggie” on my 3 year olds tablet and listening to “Rolex” and “Wild Thoughts” on my 2 year olds tablet {someho...
Vegan Chickpea & Lemon Spaghetti It’s been years since I made my infamous Lemon Pepper Spaghetti. That used to be a staple for my oldest son when he was younger. The only thing is I u...

Related Posts

Spicy Tempeh Crumbles & Black Bean Taco Bowls

Spicy Tempeh Crumbles & Black Bean Taco Bowls

Some days are just so crazy but then again lately it seems like everyday is crazy hectic. Maybe that’s because my innocent little baby is tearing his three year birthday in a few months so he’s a curious and destructive Toddler. I can’t take my […]

Vegan Sweet & Sour Chickpeas with Veggies

Vegan Sweet & Sour Chickpeas with Veggies

One of my Hubbz favorite Chinese takeout meals is sweet and sour chicken. I on the other hand am tired of ordering takeout because I can only get the same shit all the time— Tofu and Broccoli. Don’t get me wrong I love it, but […]




x Shield Logo
This Site Is Protected By
The Shield →