Crispy Potato Wedges – Vegan!

This recipe came off of a card folded up in my family recipe box. The card looks like it came out of a magazine in the early 90s.


Serves 4.  Ready in just over half an hour. Cooks for 20 minutes, 425 degrees.

  • 4 medium russet or yukon gold potatoes, cut into large wedges
  • 1 tablespoon olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 2 cloves garlic, minced (0r garlic powder)
  • Ketchup, if desired.
  1. Place potatoes in a large bowl, add cold water to cover, and let sit for 15 minutes.
  2. Preheat oven to 425 degrees.  Grease a cookie sheet, and set aside.
  3. Drain potatoes in a colander/strainer.
  4. Transfer potatoes to a large clean bowl.  Sprinkle with oil, pepper, garlic, and salt.   Toss gently to combine.  Arrange seasoned potatoes in a single layer on the prepared cookie sheet.
  5. Bake until golden brown, about 20 minutes.  After 10 minutes in the oven, turn potatoes with a spatula for even browning.
  6. Serve immediately, with ketchup on the side.

Oh yeah – if you want this to be sweeter, you could also try it with sweet potatoes instead of russet!  Proceed as directed in steps 1, 2, and 3. Add 1/2 teaspoon of paprika (and skip the garlic!) when tossing potatoes with spices in step 4.  Bake just as directed in step  5.

This is a great option for vegans who miss the taste of some fast food french fries made with beef flavor and milk derivaties.

Thanks for reading!

– Star

EDIT: Add  +/- 1 TBS cornstarch to the spice-toss for extra crispy wedges.

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