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Potato Wedges served with ketchup and dill cashew dressing
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5 from 13 votes

Vegan Potato Wedges (Herb Roasted)

Course: side dish
Cuisine: American
Keyword: corn-free, gluten-free, grain-free, nut-fee, plant based, sugar-free, vegan, wheat-free, yeast-free
Servings: 4 servings
Calories: 109kcal
Author: Judy DeLorenzo

Equipment

  • large cast iron pan such as a 14-inch pizza pan, or large baking sheet

Ingredients

  • 1-1/2 pounds medium-small Yukon Gold potatoes, about 4 potatoes
  • 2 Tablespoons avocado oil or olive oil
  • 1/2 teaspoon Himalayan sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon sage and rosemary blend (see FAQs below), or dried rosemary
  • 1/2 teaspoon paprika of your choice (hot, sweet, or smoked)

Instructions

  • Preheat oven to 425ºF
  • If using a cast iron pan, coat it with a bit of oil using a pastry brush or paper towel. If your pan is well seasoned you can skip this step.
  • Wash potatoes and cut each of them into 8 to 12 wedges (see FAQs below).
  • Measure the oil into a large bowl. Add the potato wedges and toss well so they are evenly coated.
  • Sprinkle with all of the herbs and spices, then toss again.
  • Arrange the wedges single layer on the baking pan. Use a soft spatula to scrape any remaining oil, herbs, and spices from the bowl; drip onto the potatoes.
  • Bake for 30 minutes. Remove the pan from the oven and turn each wedge over. Bake them for another 20 to 30 minutes until crispy.

Notes

There's no need to peel the potatoes unless you are using a variety with a thick skin such as Russet.

Nutrition

Calories: 109kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 217mg | Potassium: 239mg | Fiber: 1g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 11mg | Calcium: 14mg | Iron: 1mg