• 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.
• Baste generously with the following combined: olive oil, melted vegan butter, all the herbs and spices. (I combine them in a saucepan).
• Bake for 45 minutes to an hour until tender. If they're twice baked, 15-20 minutes.
• Sprinkle with nutritional yeast, fresh cut garlic (raw uncooked), salt and pepper to taste, optional sour cream and chives.
• Serve with dips and entrees of choice.

Pan Fried Air Fryer 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 olive oil and fry over medium heat until golden and crispy.
• You can also fry them raw without pre-baking, but it will take 20 to 30 minutes longer and add herbs and seasonings at the end.
• For air fryer potatoes follow the instructions on the machine.