Dairy-Free Crispy Baked Wedge Potatoes
Craving perfectly crispy yet tender potatoes that are 100% dairy-free? These Dairy-Free Crispy Baked Wedge Potatoes are your ultimate go-to side dish or snack! Made with hearty russet potatoes and seasoned with a tantalizing blend of paprika, garlic powder, onion powder, and aromatic dried herbs, these wedges are baked to golden perfection—no frying needed. Their crunchy exterior and fluffy interior are achieved through a simple oven-baking method that locks in bold flavors with every bite. Garnished with fresh parsley for a burst of freshness, these wedges are equally delicious served on their own or paired with your favorite plant-based dipping sauce. Quick to prepare and loaded with wholesome ingredients, this recipe is ideal for weeknight dinners, casual get-togethers, or a guilt-free snack indulgence. Perfectly crispy, dairy-free, and easy to make—these potato wedges are as irresistible as they sound!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 3 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with oil.
Wash the russet potatoes thoroughly to remove any dirt. Pat them dry with a clean kitchen towel. Leave the skins on for extra texture.
Cut each potato in half lengthwise. Then, cut each half into 3 to 4 wedges, depending on the size of your potatoes, to ensure they are even in thickness.
In a large mixing bowl, combine the olive oil, paprika, garlic powder, onion powder, salt, black pepper, dried oregano, and dried thyme. Mix until well combined.
Add the potato wedges to the bowl and toss them until all the wedges are evenly coated with the oil and spice mixture.
Arrange the potato wedges in a single layer on the prepared baking sheet, ensuring that there is space between them. This prevents them from steaming and helps them get crispy.
Bake in the preheated oven for about 35 minutes or until the wedges are golden brown and crispy. Flip the wedges halfway through the cooking time using a spatula for even baking.
Once baked, remove the wedges from the oven. Sprinkle the chopped fresh parsley over the top for a fresh touch.
Serve immediately as a side dish or snack. They are delicious on their own or paired with your favorite dairy-free dipping sauce.
Nutrition Facts
Calories |
1587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2546 mg | 111% | |
| Total Carbohydrate | 272.9 g | 99% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 14.7 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 7076 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
