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!

Course

Appetizer, Side Dish

Prep Time

10 minutes

Cook Time

35 minutes

Servings

Ingredients

• 3 large Potatoes
• 2-3 tablespoons Extra Virgin Olive Oil
• 1 teaspoon Dried Thyme
• 1 teaspoon Paprika
• ½ teaspoon Sea Salt
• ½ teaspoon Ground Black Pepper

Course Appetizer, Side Dish Prep Time 10 minutes Cook Time 35 minutes Servings Ingredients 3 large Potatoes 2-3 tablespoons Extra Virgin Olive Oil 1 teaspoon Dried Thyme 1 teaspoon Paprika ½ teaspoon Sea Salt ½ teaspoon Ground Black Pepper

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!