If you’re into rocking the most nutritious potato wedges recipe ever, you’ll want to use organic, unpeeled, twice-baked potatoes. Studies have shown that cooking, cooling, and reheating potatoes boosts nutrients. Reds and purples are also more nutrient-dense.
I love homemade potato recipes so much that I make them every which way ever devised, from loaded potato soups and oven baked fries to these crispy potato wedges.
They rock with parsley, rosemary, basil, chives, and for the most nutritious think reds and purples.
According to this report:
“Within hours of eating a large purple potato, you get a nice 60 percent bump in the antioxidant power of your bloodstream, and this translates into less free radical DNA damage. If you compare the antioxidant activity of white potatoes, yellow potatoes, and purple potatoes, Yukon gold has about twice the antioxidant power as white, but purple has twenty times the antioxidants. . . . A half of a purple potato has about the same polyphenol antioxidant complement as a half cup of blueberries.”
This recipe is organic, vegan, and gluten-free.
Potato Wedges Recipe
Potato Ideas
- Healthy side dish.
- Potato casserole.
- Potato soup.
- Vegan cheesy potatoes.
- Homemade French fries.
- Pan-fried.
- Deep-fried.
- Oven-baked potatoes.
- Scalloped.
- Mashed potatoes.
- Shepherd’s pie.
- Potato salad.
- Twice-baked potatoes.
- Potato pancakes.
Vegan Gluten-Free Potato Wedges
Ingredients
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- Potatoes.
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- Olive oil.
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- Organic Earth Balance.
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- Leeks.
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- Garlic.
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- Pink salt & coarse pepper.
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- Nutritional yeast.
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- Herbs/spices.
Potato Wedges Recipe
Equipment
- Large baking pan or skillet for pan-fried.
- Parchment paper and paper towels.
Ingredients
- 5 large organic potatoes.
- Organic extra-virgin olive oil.
- Organic Earth Balance.
- One organic onion and/or 1 cup of chopped leeks.
- 1 cup fresh organic parsley chopped.
- 1 teaspoon organic garlic granules.
- Himalayan pink salt, Celtic, or unprocessed salt.
- Organic black pepper.
- Any or all of the following to taste: nutritional yeast, raw organic garlic, red onions, leeks, parsley, cilantro, rosemary, thyme.
- For spicy add chili peppers, cayenne, etc.
Instructions
- For baked potato wedges preheat oven to 375.
- Wash, rinse, pat dry, and cut unpeeled potatoes into wedges.
- Spread evenly on a large parchment-paper lined baking pan (I use a cast iron skillet).
- Brush them generously with the following combined: organic extra-virgin olive oil, melted Earth Balance, herbs, garlic granules, salt & pepper (I combine them in a saucepan).
- Bake for 45 minutes to an hour until tender. If they're twice baked potatoes 15-20 minutes.
- Sprinkle with nutritional yeast, salt, pepper to taste.
- Serve potato wedges with your dip of choice.
Pan Fried Wedges
- For pan-fried potato wedges follow the instructions above but remove wedges from the oven about 10 minutes early.
- Drop them well-spaced into a preheated skillet with a smooth layer of organic unrefined oil and fry over medium heat.
- Add some organic Earth balance or vegan ‘butter,’ onions and/or leeks, and sprinkle generously with preferred spices noted above and fresh parsley at the end when the heat is off. It’ll soften but not overcook when exposed to existing heat.
- Cook to desired texture.
Notes
Nutrition
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