Roasted Potato Wedges {Gluten-Free, Vegan}

Roasted Potato Wedges are going to be your new favorite side dish, appetizer or snack – perfectly crispy on the outside yet so soft on the inside. Just right and healthier than the fried version. My secret to making sure these roasted potato wedges are crispy every time is revealed in the post! 
Roasted Potato Wedges are going to be your new favorite side dish, appetizer or snack - perfectly crispy on the outside yet so soft on the inside. Just right and healthier than the fried version. My secret to making sure these roasted potato wedges crispy every time revealed in the post!

Roasted potato wedges are a potato lover’s dream recipe aka something I want in my life daily. Essentially you have none of the guilt of deep fried fries yet all of that crisp and crunch. It’s a win win situation here for your taste buds and your body. Everyone’s happy once oven roasted potato wedges come to town. And did I mention they’re vegan and gluten-free too?

The only thing that could stop you from making these right now is an oven. Probably not an issues for all my American readers but definitely a current problem for myself, as a traveling backpacker. When I am traveling in Asia, even if I were to get my hands on an apartment kitchen so many of them come without an oven! I know, too do I live like this? (sarcasm).

Hard to believe, right? No hasselback baked apple recipe, no butternut squash apple crisp,  no roasted vegan cabbage recipes, and most importantly no roasted potato wedges.

No ovens! Even the stoves themselves are usually only two burners and sometimes are portable, so I guess asking for an oven would just be too much. You don’t realize how much you need that oven in your life until it’s suddenly completely out of reach. It’s a good thing I’m not a baker by nature, otherwise I would really be struggling on a daily basis.

Also does anybody else find potatoes to be their most prized comfort food? Any time I need comfort food in my life it has to be potatoes. Every single time.

This dawned on my during a 2 month backpacking trip in China where I mostly ate a ton of rice. It just suddenly hit me, that I needed potatoes. I was having a nostalgic day where I needed something familiar, a comfort food that reminded me of home.

Roasted Potato Wedges are going to be your new favorite side dish, appetizer or snack - perfectly crispy on the outside yet so soft on the inside. Just right and healthier than the fried version. My secret to making sure these roasted potato wedges are crispy every time is revealed in the post!

Potatoes was what I needed, more accurately these oven roasted potato wedges. Now, if you’ve been to China you should know it’s no small feat to find perfectly crispy oven roasted potato wedges, so at the time I had to settle for fast food fries. I know, it’s just not right. Are you horrified too?

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But really what I wanted was these oven roasted potato wedges, which I have to add are out of this world.

The kind of good that you purposely forget how many potatoes you used and continue to chomp down on them until the entire tray is consumed. Or is that just me? Tell me you too are capable of eating an entire tray of oven roasted potatoes wedges. It always seems like a lot when they go in the oven, but then sometimes happens and all of a sudden you find yourself having consumed a whole tray of oven roasted potato wedges.

All the while you’re fighting against your brain, telling you that you’re full and must stop. Can’t stop though, not with these on the table. These are seriously the best oven roasted vegan potatoes wedges ever.

And they’re healthier than the fried version. These are perfectly soft on the inside yet crispy and crunchy on the outside – just the way a potato wedge should be. You always want that balance, it can’t be the other way around and you don’t want them too crispy inside and out or soft inside and out. No, they have to be soft inside and crunchy on the outside.

The first step in this recipe is to pick out your favorite spices — I opted for smoked paprika (my favorite) + black pepper, salt (naturally), garlic powder +. Toss that with the potato wedges and a bit of olive oil until every last wedge is completely coated. Then make sure to lay these flat on the baking sheet, making sure none of them are overlapping — do not crowd the tray!

I always serve these with a spicy aioli for dipping – either a mix of ketchup with Sriracha and vegan mayonnaise or just vegan mayo with Sriracha and a squeeze of lemon juice.

Roasted Potato Wedges are going to be your new favorite side dish, appetizer or snack - perfectly crispy on the outside yet so soft on the inside. Just right and healthier than the fried version. My secret to making sure these roasted potato wedges are crispy every time is revealed in the post!

If you’re a potato lover like me I know you’re going to love these.  If I’ve been away from home for too long, or traveling in a foreign land (aka Asia), every now and then I just get a super nostalgic craving for potatoes and simply need a batch of these oven roasted potato wedges.

*Now my secret to get these crispy on the outside is to first bake the potatoes at 400 degrees F and then increase the temp to 450 for the last 15-20 minutes of baking. The alternating temperature are what really contribute to the contrasting texture.*

What’s your secret to making crispy on the outside yet soft on the inside oven rosated potato wedges? Am I missing anything? Share in the comment below! 

If you love sweet potatoes as much as regular potatoes by sure to try these recipes:

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Roasted Potato Wedges are going to be your new favorite side dish, appetizer or snack - perfectly crispy on the outside yet so soft on the inside. Just right and healthier than the fried version. My secret to making sure these roasted potato wedges are crispy every time is revealed in the post!

How to make oven roasted potato wedges:

Yields 4

Roasted Potato Wedges

Roasted Potato Wedges are going to be your new favorite side dish, appetizer or snack - perfectly crispy on the outside yet so soft on the inside. Just perfect and healthier than the fried version. Stay tuned for the secret to perfectly cooked roasted oven wedges.

10 minPrep Time

40 minCook Time

50 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 4 red potatoes, cut into wedges
  • For Seasoning:
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • Dip:
  • 2 tablespoons Ketchup
  • 1 teaspoon Sriracha
  • 1 1/2 tablespoons Mayonnaise (use vegan mayo for vegan version)

Instructions

  1. Preheat oven to 400 degrees F and using cooking spray grease baking sheet or aluminum foil.
  2. Combine all potato seasoning ingredients in a large bowl, mixing well.
  3. Add potatoes and toss well until potatoes are coated in spice mix.
  4. Place potatoes side by side on baking sheet, making sure none are overlapping.
  5. Bake 20 minutes, flip potatoes over and increase temperature to 450 degrees F for the last 15-20 minutes.
  6. In a small bowl combine dip ingredients.
Cuisine: Healthy | Recipe Type: Side Dish
7.6.4
773
https://avocadopesto.com/2017/06/30/roasted-potato-wedges/
ESHA Logo
Calories
223 cal
Fat
11 g
Carbs
29 g
Protein
3 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

Roasted Potato Wedges are going to be your new favorite side dish, appetizer or snack - perfectly crispy on the outside yet so soft on the inside. Just right and healthier than the fried version. My secret to making sure these roasted potato wedges are crispy every time is revealed in the post!

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28 Comments

I live in Taiwan. The closest you generally get to an oven here is a large toaster oven. Even modern houses, I've been in them. There are few oven/stove combos. Everything is 2 burner... Its soooo hard to prepare good food!
Haha we spent around a year traveling around Asia and it really is crazy how few ovens we saw in that time!! I suppose you could make these in a toaster oven too -- you just would have to make it in batches!
I've made these with both regular and west potatoes and they are AMAZING. I'm planning to bring them to my family's house for dinner tonight. Was that a mistake? Will they be soggy or tough by then? Not quite sure how to reheat them. Probably oven. Should I wait for them to cool before wrapping them to go? So as to not steam them more? Any help would be appreciated!
Apologies for the delayed response! Hope these turned out well! I would always reheat these in the oven (maybe even under the broiler to crisp them up a bit while reheating)!
You can easily make an oven for camping with a box and foil. 8 hot charcoals are 350 degrees and 50 degrees for additional coals.. No need to do without when you are away from a kitchen. Vicki D
I am sooo adding this recipe to my summer list! I love the short ingredient and instruction list. And I can basically smell these through my screen!