Vegan Fluffy Oven-Baked Potato Wedges
Try this Vegan Fluffy Oven-Baked Potato Wedges recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 2
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp onion powder
- 3 tbsp olive oil
- 1/2 tsp salt (or to taste)
- 2 tbsp all-purpose flour
- 4 medium sized yellow potatoes (i used yukon gold)
- Carbohydrate 169.577210314987 g
- Cholesterol 0 mg
- Fat 10.5049946897035 g
- Fiber 49.4627710597824 g
- Protein 20.3037850003313 g
- Saturated Fat 1.41361840655493 g
- Serving Size 1 1 -4 (1757g)
- Sodium 716.216062542593 mg
- Sugar 120.114439255204 g
- Trans Fat 2.98038781256952 g
- Calories 585 calories
Preheat oven to 425ºF/220ºC. Scrub and wash potatoes well. Pat dry. Cut into wedges (each potato was cut into 8-10 wedges) and toss with 2 tbsp olive oil to coat (reserve 1 tbsp for the pan). In a small bowl, stir flour, paprika, garlic powder, onion powder, and salt. Sprinkle over oiled potato wedges and toss to coat. Prepare a baking sheet with the remaining 1 tbsp oil. Arrange potato wedges to stand up on the potato skin side. If some fall over, no big deal! Bake for 35-40 minutes until edges are crisp and golden, and the sides are golden. Remove from heat and serve. Feel free to sprinkle a little extra salt here, or serve with my favourite: ketchup and sriracha sauce.
