If you’re searching for the best vegan potato wedges recipe, you’re in the right place. Crispy on the outside, fluffy inside, and bursting with flavor, these potato wedges are everything you want in a snack or side dish—without a hint of dairy or animal products.
Whether you’re hosting a game night, looking for a hearty addition to your dinner table, or simply craving comfort food, these wedges hit the spot every time. The magic lies in their simplicity: just a handful of pantry staples, robust seasoning, and the perfect roasting technique.
Potato wedges are a universal favorite for good reason. This vegan version is easy to make, customizable, and guaranteed to impress vegans and non-vegans alike.
Plus, you won’t miss any of the flavor or crunch you’d expect from classic potato wedges. Let’s dive into why this recipe is a must-try for anyone who loves delicious, plant-based eats!
Why You’ll Love This Recipe
- Super Crispy: Achieve a restaurant-style crunch without frying or dairy.
- Simple Ingredients: Everyday pantry staples make this recipe accessible and affordable.
- 100% Vegan: No animal products, but packed with bold, savory flavors.
- Customizable: Easily adapt the seasonings to match your mood or what you have on hand.
- Healthy Comfort Food: Oven-baked, not fried, for a lighter alternative packed with nutrients.
- Perfect for Sharing: Great as a snack, appetizer, or hearty side dish for any occasion.
- Kid-Friendly: Kids and adults alike will devour these golden wedges!
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Russet potatoes | 4 medium (about 2 lbs / 900g) | Scrubbed, skin on |
| Olive oil | 3 tbsp | Or avocado oil |
| Garlic powder | 1.5 tsp | |
| Paprika | 2 tsp | Smoked or sweet |
| Onion powder | 1 tsp | |
| Dried oregano | 1 tsp | |
| Sea salt | 1 tsp | Or to taste |
| Black pepper | 1/2 tsp | Freshly ground |
| Cornstarch | 2 tsp | Optional, for extra crispiness |
| Fresh parsley | 2 tbsp, chopped | For garnish (optional) |
Equipment
- Large baking sheet (or two, for extra space)
- Parchment paper or silicone baking mat
- Large mixing bowl
- Sharp knife
- Cutting board
- Measuring spoons
- Spatula or tongs
Instructions
-
Preheat your oven to 425°F (220°C).
Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup and crispier results.
-
Prepare the potatoes.
Scrub the russet potatoes thoroughly to remove any dirt. Pat them dry.
Slice each potato in half lengthwise, then into 3 or 4 wedges per half, depending on the size. Aim for even wedges so they cook uniformly.
-
Soak the wedges (optional, but recommended).
To achieve ultra-crispy wedges, soak them in a bowl of cold water for 20-30 minutes. This removes excess starch.
Drain and pat very dry with a clean towel or paper towels.
“Don’t skip drying the potatoes thoroughly—moisture is the enemy of crispiness!”
-
Season the wedges.
In a large mixing bowl, combine the potato wedges with olive oil, garlic powder, paprika, onion powder, oregano, sea salt, black pepper, and cornstarch (if using). Toss well to coat every wedge evenly.
-
Arrange on the baking sheet.
Spread the wedges in a single layer on the prepared baking sheet. Make sure they aren’t touching or overlapping—this ensures maximum crispiness.
-
Bake the wedges.
Roast in the preheated oven for 25 minutes. Then, use a spatula or tongs to flip each wedge.
Return to the oven and bake for another 15-20 minutes, or until golden brown and crispy on all sides.
“For extra crunch, broil the wedges for 2-3 minutes at the end—but watch closely to avoid burning!”
-
Garnish and serve.
Remove from the oven and sprinkle with fresh parsley, if desired. Serve immediately while hot and crispy!
Tips & Variations
-
Potato Choice:
Russet potatoes are ideal for wedges due to their starchy texture, but Yukon Golds work for a creamier bite.
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Spice It Up:
Add a pinch of cayenne or chili powder for heat, or try Italian seasoning for a Mediterranean twist.
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Oil Options:
Swap olive oil with avocado oil for a higher smoke point and subtle flavor difference.
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Make it Cheesy (Vegan):
Sprinkle wedges with nutritional yeast before baking for a cheesy, umami kick.
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Serve with Dips:
Pair with vegan ranch, spicy ketchup, or dairy-free garlic aioli for dunking.
-
Batch Cooking:
If doubling the recipe, use two sheets and rotate their positions halfway through baking.
“Experiment with flavors! Smoked paprika, curry powder, or even lemon zest can add a whole new dimension to your wedges.”
Nutrition Facts
| Nutrient | Per Serving (1/4 recipe) |
|---|---|
| Calories | 212 |
| Carbohydrates | 37g |
| Protein | 4g |
| Fat | 6g |
| Saturated Fat | 1g |
| Fiber | 4g |
| Sodium | 480mg |
| Potassium | 950mg |
Note: Nutrition facts are approximate and will vary based on exact ingredients and serving sizes.
Serving Suggestions
-
As a Side:
Pair with your favorite vegan burger or sandwich for a classic comfort meal. They’re perfect alongside dishes like Chipotle Black Beans and Rice or a hearty vegan chili.
-
Party Platter:
Serve with an assortment of vegan dips—hummus, guacamole, spicy salsa, or vegan cheese sauce.
-
Brunch Upgrade:
Top potato wedges with sautéed veggies, vegan cheese, and fresh herbs for a loaded breakfast plate.
-
Game Day Snack:
Serve in a basket with toothpicks and a trio of dipping sauces for a crowd-pleasing snack.
-
Creative Combos:
Try them as a crunchy base for vegan nachos, or alongside a warming soup like Clam Chowder San Francisco (veganized) or Costco Vegan Mushroom Stew.
Conclusion
There you have it—your new go-to vegan potato wedges recipe that’s every bit as satisfying as the classic version. These wedges are a fantastic way to bring people together over good food, whether you’re vegan or simply looking to add more plant-based meals to your routine.
With crispy edges, bold seasoning, and a fluffy center, they’re sure to become a staple in your kitchen.
What’s even better? This recipe is endlessly adaptable.
Try out different seasonings, oils, or add-ins to keep things fresh every time you make it. Don’t forget to check out our other plant-based favorites, like Chocolate Heaven Cake for dessert or get creative with more savory snacks like Cheese Penny (veganized).
Happy cooking, and may your wedges always be crispy!
📖 Recipe Card: Best Vegan Potato Wedges
Description: Crispy on the outside and fluffy on the inside, these vegan potato wedges are packed with flavor. The perfect side or snack for any occasion.
Prep Time: PT10M
Cook Time: PT35M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 4 large russet potatoes, scrubbed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Cut potatoes into wedges and place in a large bowl.
- Add olive oil, paprika, garlic powder, onion powder, oregano, salt, and pepper to the potatoes.
- Toss well to coat all wedges evenly.
- Arrange wedges in a single layer on the prepared baking sheet.
- Bake for 30-35 minutes, flipping halfway, until golden and crispy.
- Serve hot with your favorite vegan dip.
Nutrition: Calories: 220 kcal | Protein: 4 g | Fat: 5 g | Carbs: 40 g
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