Description
Crispy and flavorful roasted potato wedges seasoned with paprika, onion, and garlic powders. These oven-baked wedges are a perfect side dish or snack, served with your choice of ketchup, vegan ranch mayo dip, or spicy sriracha mayo for a delicious kick.
Ingredients
Scale
Potato Wedges
- 4 medium potatoes
- 1 tbsp vegetable oil
- 3/4 tsp paprika powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder (optional)
- 1/2 tsp salt
- 1 pinch ground black pepper
For Serving
- Ketchup
- Vegan ranch mayo dip
- Sriracha mayo
Instructions
- Preheat the Oven: Set your oven temperature to 425°F (220°C) to ensure it is hot enough for roasting the wedges to a crispy texture.
- Prepare the Potatoes: Wash the potatoes thoroughly and pat them dry. Cut each potato into wedges by slicing each into halves lengthwise and then cutting each half into 3-4 wedges depending on size.
- Season the Wedges: In a large mixing bowl, toss the potato wedges with the vegetable oil, paprika powder, onion powder, garlic powder (if using), salt, and ground black pepper until they are evenly coated.
- Arrange for Roasting: Spread the seasoned potato wedges in a single layer on a baking sheet lined with parchment paper or lightly greased to prevent sticking.
- Roast the Potatoes: Place the baking sheet in the preheated oven and roast for 30-35 minutes, flipping the wedges halfway through to ensure even browning and crispiness.
- Check for Doneness: The wedges should be golden brown and crispy on the outside and tender inside when pierced with a fork.
- Serve: Remove from the oven and serve warm with your choice of ketchup, vegan ranch mayo dip, or sriracha mayo for added flavor.
Notes
- For extra crispiness, soak potato wedges in cold water for 30 minutes before seasoning and roasting to remove excess starch.
- Adjust seasoning according to your taste preference; adding chili powder or cayenne pepper can add more heat.
- Use a high smoke point oil like vegetable oil for roasting to ensure the potatoes crisp nicely without burning.
- Make sure to flip the wedges halfway through baking for even cooking and browning.
- Leftover roasted wedges can be reheated in the oven to maintain crispiness.
