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Modified: by Jasmin Hackmann · This post may contain affiliate links*. As an Amazon Associate I earn from qualifying purchases.
Let's admit it - potatoes rock! Whether you like them steamed, baked or fried doesn't matter. All potato dishes are delicious, and they sure keep us full for a long time. That being said, we need to make an exception when talking about store-bought fries loaded with oils and preservatives; those aren't exactly healthy treats.
But don’t worry--we have the perfect solution: oil-free vegan homemade crispy potato wedges that will tantalize your taste buds! With just garlic, onions, peppers paprika & turmeric as seasoning, these fully fledged flavorful country potatoes require very few ingredients but promise exceptional satisfaction every single time – so let's get cooking today?
This recipe pairs well with vegan mayo, homemade ketchup and hummus.
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Jump to:
- Ingredients
- Instructions
- Substitutions
- Variations
- Equipment
- Storage
- Serving Suggestions
- Tips
- FAQ
- 📖 Recipe
Ingredients
A quick list of the simple ingredients to make these crispy baked potato wedges.
You can find the ingredients with quantities and the recipe to print out on the recipe card below.
- Potatoes, Yukon Gold
- Tahini
- Water
- Garlic powder
- Onion powder
- Sea-salt
- Turmeric powder
- Black pepper
- Paprika powder
- Almond Flour
- Chopped parsley fresh.
Instructions
First, fill a large bowl or pot with enough hot water and cut the potatoes into potato wedges. I cut them relatively thin, so they do not need so much time in the oven. Now soak the potato wedges in the hot water for about 20 min.
You can preheat the oven to 400°F (200°C). After the 20 minutes, you can drain the potatoes and dry with a tea cloth.
Now mix all other ingredients for the seasoning and add to the potatoes. Now mix the potatoes with the seasoning so that all the potatoes are evenly covered with it.
Spread the potato wedges in an even layer on a parchment-lined baking sheet. Please make sure that there are no potatoes on top of each other. Bake the potatoes in the preheated oven for about 40 minutes until golden brown. Turn the potatoes after the first 20 minutes.
Air Fryer Option: You can also bake them in an air fryer, just lay a some parchment paper in the air fryer basket. You can buy special parchment [a[er for the air fryer.
Substitutions
- Potatoes: Which potatoes are best? We want the potatoes to keep their shape and not fall apart when baking, so use potatoes with less starch. It is hard sometimes to find some, depends on where you live. But I love to use the Yukon Gold Potatoes as an all-around potato. Nice yellow and delicious. You can also try sweet potatoes or red potatoes to make some potato wedges. You do not have to peel the potatoes, and you can simply brush them with the peel and then cut them. Make sure you remove all eyes and green spots on the potato. This is very important. Of course, if you do not like the peel on your potato wedges, you can peel them too. Without peeling, you have one less step. I do not recommend russet potatoes.
- Seasoning: You can always add different seasonings of your choice. Sometimes I make rosemary potato wedges. I love to use fresh herbs to make these.
Variations
- Crispy Garlic Potato Wedges: Who doesn't love some good garlic taste. Make these wedges with some fresh garlic.
- Homemade fries: You can also cut the potatoes like fries and prepare some oil free homemade french fries.
- Spicy: Vegan Potato Wedges are easily made spicy, just add some chili powder or cayenne pepper.
Equipment
Some kitchen tools that will help in making this crispy potato wedges recipe.
Storage
You can store the wedges in an airtight container.
Heat the potato wedges for 10 minutes at 400°F (200°C) in the oven. Check the potatoes after about 5 minutes and watch out that the potato wedges do not burn.
Serving Suggestions
- Eat the potatoes wedges as a dinner or as a snack with different dips like vegan cheese sauce, onion dip, cheeseburger dip, vegan tzatziki.
- Eat them with a homemadeblack bean burger
- Falafel with pita bread
- Vegan kebabor kebab bowl and homemade potato wedges
- With vegan chili.
Tips
- Cut the potatoes into even-sized wedges. So the potatoes bake evenly. First quarter the potatoes and cut potato wedges from the quarters. So you get even potato wedges. Use potatoes of about the same size
- Soak the potatoes for about 10–20 minutes. I just take hot tap water, that's enough.
- If not all potato wedges fit on a baking tray, just use a second.
- Turn the roasted potato wedges halfway through the baking time to get even crispier potato wedges.
- Do not take the potato wedges out too soon. They should turn brownish and crispy.
- Garnish the potato wedges with fresh parsley, sesame seeds or similar herbs.
FAQ
Do you have to cook the potatoes first?
As you have heard, you do not have to boil the potatoes with this recipe. Some recipes require precooking, we soften the potatoes so that the starch is washed off a bit. This makes the potatoes even crisper.
How do the potato wedges get crispy without oil?
Crunchy potato wedges without oil is absolutely no rocket science. The most important thing is to let the potatoes soak in hot water. It releases some starch, and it absorbs moisture, which helps keep the potatoes crispy on the outside and tender and soft on the inside.
If you want to go fast, you can also omit the step. The potato wedges just will not get as crispy as when you soak them. They still taste good. It's potatoes, after all. 😉
📖 Recipe
Potato Wedges
Yield: 4
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Crispy potato wedges are quick and easy to make vegan and oil-free. You just have to follow a few steps to create ultra crispy potato wedges. Thanks to the spice combination of garlic, onions, peppers, paprika and turmeric, these potato wedges are a real taste experience, whether as a side dish or as a filling snack.
Ingredients
- 2lbs (~1 kg) waxy potatoes (I use Yukon Gold or Russets)
- 1 tablespoon tahini, liquid
- 1 tablespoon water
- 1.5 teaspoon garlic powder
- 1.5 teaspoon onion powder
- ½ -1 teaspoon sea salt
- ¼ teaspoon turmeric powder
- Ground black pepper
- 1 teaspoon paprika powder
- 1 tablespoon almond flour
- Fresh parsley or sesame seeds for garnish (opt)
Instructions
First, fill a large bowl or pot with enough hot water and cut the potatoes into potato wedges. I cut them relatively thin, so they do not need so much time in the oven. Now leave the potato wedges in the hot water for about 20 min.
You can preheat the oven to 400°F (200°C). After the 20 minutes you can sieve the potatoes and dry with a tea cloth.
Now add all ingredients for the spice marinade and add the potatoes. Now mix the potatoes with the marinade so that all the potatoes are evenly covered with it.
Spread the potato wedges on a baking sheet lined with parchment paper. Please make sure that there are no potatoes on top of each other. Bake the potatoes for about 40 minutes. Turn the potatoes after the first 20 minutes.
Notes
More Tips in the Post above!
Nutrition Information
Yield 4Serving Size 1
Amount Per ServingCalories 121Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 300mgCarbohydrates 16gNet Carbohydrates 0gFiber 3gSugar 1gSugar Alcohols 0gProtein 3g
The nutrition is calculated automatically and should be used as an estimate.
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