Soy-Free Crispy Baked Potato Wedges
Transform your weeknight snacking or side dish game with these Soy-Free Crispy Baked Potato Wedges—an irresistible combination of golden crunch and tender flavor that’s perfect for any table. Coated in olive oil and a savory blend of paprika, garlic powder, oregano, and black pepper, these wedges offer a hearty, soy-free option that's both family-friendly and gluten-free. The recipe is easy to whip up, requiring just 15 minutes of prep time before baking to crispy perfection in the oven. For an optional twist, sprinkle with Parmesan cheese for a non-vegan variation that adds a cheesy, savory punch. These homemade potato wedges shine as a healthier alternative to fries, perfect for dipping or serving alongside burgers, grilled veggies, or your favorite main course. Quick, flavorful, and made with simple pantry staples, they’re bound to become a go-to favorite!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried oregano
- 0.25 cup Grated Parmesan cheese (optional for a non-vegan version)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Wash the Russet potatoes thoroughly and pat them dry with a clean towel.
Cut each potato in half lengthwise, then cut each half into 4 to 6 wedges, depending on the size of the potato.
Place the potato wedges in a large bowl.
Drizzle the olive oil over the potatoes and toss them to ensure they are evenly coated.
In a small bowl, mix together the garlic powder, paprika, salt, black pepper, and dried oregano.
Sprinkle the seasoning mixture over the potato wedges and toss to coat them evenly.
If using, add grated Parmesan cheese and toss again for a non-vegan option.
Arrange the coated potato wedges in a single layer on the prepared baking sheet, making sure they do not overlap.
Bake in the preheated oven for 35 minutes, turning the wedges halfway through the cooking time.
The potato wedges should be golden brown and crispy on the outside and tender on the inside.
Remove from the oven and let them cool for a few minutes before serving.
Serve immediately, garnished with fresh herbs if desired.
Nutrition Facts
Calories |
1814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 3436 mg | 149% | |
| Total Carbohydrate | 270.5 g | 98% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 14.2 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 856 mg | 66% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 6855 mg | 146% | |
*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.
