Vegan Parmesan Potato Wedges
Crispy, flavorful potato wedges seasoned with nutritional yeast and spices for an irresistible crunch.
Ingredients
Main Ingredients
- 4 medium potatoes Wash and cut into wedges.
- 2 tablespoons olive oil Can substitute with avocado oil or vegetable broth.
- ¼ cup nutritional yeast Provides cheesy flavor.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- to taste salt
Instructions
Preparation
- Begin by washing your four medium potatoes thoroughly. After washing, cut them into wedges, ensuring they are relatively equal in size for even cooking.
Seasoning
- In a medium bowl, combine the olive oil with nutritional yeast, garlic powder, onion powder, and smoked paprika. Season with salt to taste, and mix until everything is well blended.
Coating
- Add your cut potato wedges to the bowl with the seasoning mixture. Toss the wedges gently, making sure each piece is evenly coated.
Baking
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper. Spread the seasoned potato wedges in a single layer on the sheet, ensuring they’re not overcrowded.
- Bake in the preheated oven for 30-35 minutes, flipping the wedges halfway through for even browning. They should come out golden and crispy!
- After baking, check the wedges and if they’re not crispy enough, bake for an additional 5 minutes.
Serving
- Once cooked, remove the wedges from the oven and allow them to cool for a few minutes before serving hot.
Notes
Serve with vegan ranch dip, spicy sriracha mayo, or fresh salads. These wedges can be stored in an airtight container in the fridge for up to 3-4 days. Reheat at 350°F (175°C) for 10-15 minutes for optimal crispness.