Potato Wedges Recipe
This recipe is organic, vegan, and gluten-free.
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
This potato wedges recipe is healthiest when made with unpeeled, twice-baked, red or purple potatoes.
Nutrition
Calories: 155kcal
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