Spicy Baked Potato Wedges (Vegan)
Excellent snack or side. Can modify spice mix to taste. Make a few extra along with any burgers. Most other potato wedges recipes include fats and oils. Fats and oils are unnecessary with the full flavor spice topping, which sticks well with just the potato starch and moisture. Even more flavor comes from dipping in tomato ketchup or barbecue sauce. This is a whole plant food recipe. This recipe is vegan and low fat, but not low salt. Leave out salt if you want. Serves 4. One potato serves 1 person. I often make a few extra for leftovers. One baking sheet holds ~6 cut potatoes.
Excellent snack or side. Can modify spice mix to taste. Make a few extra along with any burgers. Most other potato wedges recipes include fats and oils. Fats and oils are unnecessary with the full flavor spice topping, which sticks well with just the potato starch and moisture. Even more flavor comes from dipping in tomato ketchup or barbecue sauce. This is a whole plant food recipe. This recipe is vegan and low fat, but not low salt. Leave out salt if you want. Serves 4. One potato serves 1 person. I often make a few extra for leftovers. One baking sheet holds ~6 cut potatoes.
- Carbohydrate 34.7714728125 g
- Cholesterol 0 mg
- Fat 0.566849375 g
- Fiber 4.11400324320793 g
- Protein 4.2913296875 g
- Saturated Fat 0.1055711875 g
- Serving Size 1 1 Serving (218g)
- Sodium 1177.6085 mg
- Sugar 30.6574695692921 g
- Trans Fat 0.1319105625 g
- Calories 155 calories
Step-by-step
- Peel and cut potatoes into wedges. Measure spices into ziplock freezer bag and mix. Add potato wedges and shake until coated evenly.
- Cook on non-stick baking sheet or baking sheet with parchment paper in 350 F oven for 30-40 minutes.
- Test with fork. Once done, use broiler to brown top, 2 minutes Serve with side of ketchup or barbecue sauce.
Substituting smoked paprika for standard sweet paprika transforms the flavor profile entirely, adding a deep campfire aroma without requiring any added fats. Omitting oils entirely relies on the natural starches released by raw potato flesh reacting with dry spices in a sealed bag to create a uniform coating. Baking these wedges on parchment paper at 350 degrees Fahrenheit for thirty to forty minutes ensures the interior starches gelatinize completely before the exterior over-browns. Piercing the thickest wedge with a fork should yield zero resistance in the center before transferring the baking sheet to the broiler for exactly two minutes to achieve a crisp finish.
Managing oven space efficiently means arranging cut wedges in a single layer with adequate spacing to prevent steam accumulation, which ruins crispness. Leftovers maintain decent texture for up to two days when stored in an airtight container and reheated in a hot oven rather than a microwave.
