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Home » Roasted Potato Wedges {Gluten-Free, Vegan}

Roasted Potato Wedges {Gluten-Free, Vegan}

Last Updated on April 23, 2021 By Vicky 34 Comments

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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! Roasted Potato Wedges in a serving bowlRoasted 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 served with aioli

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?

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.

A roasted potato wedge dipped into aioli

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:

  • Chicken Sausage Sweet Potato Hash {GF, DF}
  • Sweet Potato Tofu Burger {GF, Vegan}
  • Sweet Potato and Chickpea Salad {GF, Vegan}
  • Potato Rosti with Mushroom Sauce – {GF}

Or for other vegan recipe ideas be sure to check out my round up with vegan zoodle recipes.

taking a bite out of my roasted potato wedges

How to make oven roasted potato wedges:

3.2 from 10 votes
roasted potato wedges
Print
Roasted Potato Wedges
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
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.
Course: Side Dish
Cuisine: Healthy, Vegan
Servings: 4
Calories: 257 kcal
Author: Vicky Berman
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.
Nutrition Facts
Roasted Potato Wedges
Amount Per Serving
Calories 257 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 457mg20%
Potassium 992mg28%
Carbohydrates 36g12%
Fiber 3g13%
Sugar 4g4%
Protein 4g8%
Vitamin A 175IU4%
Vitamin C 19.4mg24%
Calcium 21mg2%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
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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Comments

  1. Kayle (The Cooking Actress) says

    March 3, 2013 at 9:51 am

    No oven! The horror!

    These wedges look absolutely PERFECT! I would love a big plate full of them!

    Reply
    • Vicky says

      April 5, 2013 at 5:27 am

      I KNOW! Horror for sure! Thanks so much!

      Reply
      • Melissa says

        April 12, 2014 at 11:22 am

        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!

        Reply
        • Vicky says

          April 16, 2014 at 2:18 pm

          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!

          Reply
      • Carla Reyna says

        December 18, 2019 at 9:08 am

        4 stars
        Made them already im a carb Greek yet have to each my shugers levels i love potatoes
        So good yet soon bad pH why me oi i have to be a carb freek

        Reply
        • Vicky says

          March 30, 2020 at 1:09 pm

          Potatoes are the best!

          Reply
  2. Bree {Skinny Mommy}b says

    March 4, 2013 at 1:25 pm

    Looks like a perfect salty snack. Yum!

    Reply
    • Vicky says

      April 5, 2013 at 5:26 am

      So good! I can never have enough!

      Reply
  3. Meaghan says

    December 23, 2016 at 12:38 pm

    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!

    Reply
    • Vicky says

      January 9, 2017 at 4:57 pm

      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)!

      Reply
  4. Vicki D'Harlingue says

    July 1, 2017 at 1:14 pm

    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

    Reply
    • Vicky says

      July 10, 2017 at 11:23 am

      Wow that’s brilliant! Thanks for sharing — I’ll have to try that next time I go camping!

      Reply
  5. Nicole says

    July 4, 2017 at 9:56 pm

    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!

    Reply
    • Vicky says

      July 10, 2017 at 11:23 am

      YES you must make these! They are soooo good! I can literally eat the whole tray!

      Reply
  6. Jacqueline Meldrum says

    July 14, 2017 at 7:39 am

    I can actually taste them just by looking at them. My mouth is watering here.

    Reply
    • Vicky says

      July 17, 2017 at 4:17 am

      Thanks! They’re the best ; ))

      Reply
  7. Deanna says

    July 14, 2017 at 8:11 am

    I love roasted potatoes!! These look so yummy!!

    Reply
    • Vicky says

      July 17, 2017 at 4:17 am

      Thanks! I love ’em too!

      Reply
  8. Ayngelina Brogan says

    July 14, 2017 at 8:36 am

    My husband is a chef and he brings the potatoes to a boil in a pot first then puts in the oven – a .bit more work though as you’re using a pot and then the oven.

    Reply
    • Vicky says

      July 17, 2017 at 4:18 am

      Definitely will try making them that way too!

      Reply
  9. Lisa | Garlic & Zest says

    July 14, 2017 at 9:06 am

    Roasted potatoes are my go to — but I’ve never tried them with mayonnaise before. What a great twist. I use Dukes mayo all the time!

    Reply
    • Vicky says

      July 17, 2017 at 4:18 am

      Never used Dukes mayo before — will have to look out for it next time I’m at the store!

      Reply
  10. Edyta @ Innocent Delight says

    July 14, 2017 at 9:20 am

    These potato wedges look fabulous. I will be making them often. I love the addition of mayo based dip!

    Reply
    • Vicky says

      July 17, 2017 at 4:18 am

      The mayo based dip truly take these to the next level!

      Reply
  11. Jenny says

    July 17, 2017 at 8:57 am

    I absolutely love roasted potato wedges. However, I prefer sweet potato ones 😀

    Reply
    • Vicky says

      July 21, 2017 at 10:39 am

      Sweet potato wedges are delicious too!

      Reply
  12. Alina says

    August 15, 2017 at 4:29 pm

    So the mayo goes on the potatoes as well ? Or is it for the dip?

    Reply
    • Alina says

      August 15, 2017 at 4:32 pm

      Never mind that lol I just found it at the top

      Reply
      • Vicky says

        August 22, 2017 at 11:49 am

        : )

        Reply
    • Vicky says

      August 22, 2017 at 11:48 am

      Just as a dip!

      Reply
  13. Linda says

    March 12, 2018 at 10:44 am

    5 stars
    Have always wanted to make this at my home.

    Reply
  14. NAVRAJVIR says

    January 7, 2020 at 4:25 am

    I love roasted Potato Wedges! Thanks for the blog!

    Reply
    • Vicky says

      February 4, 2020 at 9:52 am

      They are the best!

      Reply

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About Avocado Pesto

I love to create unique, healthy recipes for people who want to maintain a variety of diets, like Gluten Free, Dairy Free, Vegan, Vegetarian, etc. Read more about how I can help you plan your meals!

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