For months, I’ve had a delicious new obsession. Oven Baked Oil-Free Potato Wedges are my favorite plant-based side dish! This easy recipe is the perfect addition to your next plant-based meal.
These Oil-Free Potato Wedges are pretty much like eating fries! Making Potato Wedges is easier than making fries though, especially when you use small red new potatoes.
I’ve always enjoyed eating small red new potatoes because they are easier to wash than other potatoes. For instance, russet potatoes have thick skin that require a lot of scrubbing.
The biggest benefit of using the small red new potatoes is their thin skin that most people don’t really notice. One of my kids is a bit on the picky side and doesn’t like the skin. The other doesn’t mind it at all.
Making Oil-Free Potato Wedges
Oil-Free Potato Wedges are easy to make, too! You can customize them based on what you have but all you really need are potatoes and spices of your choice. At minimum, I use salt and pepper but I prefer to add onion and garlic powder.
One of my complaints about making oil-free fries in the oven is that they don’t always get crisp. I struggle getting them the same size. Some burn while others are still too raw. I try to flip them at the right time but I struggle at getting them to cook evenly.
The way I cut the small red new potatoes solves this problem. It is important to find potatoes that are on the small side. Sometimes we get grocery delivery and they give us the larger red new potatoes that are about the size of a lemon and they are a bit trickier to cut, but still work.
How to Cut Your Potato Wedges
Your cut will depend on the size of your red new potatoes.
If your potatoes are the size of a grape, don’t cut them, leave them whole. If they are the size of a lime, cut them in half, then cut three wedges in each half, creating six wedges. If they are larger than a lime, cut them in fourths, then cut each of the fourths in half, creating eight wedges. These aren’t hard and fast rules, do what seems right to you. It’s important that all the wedges are of similar size and thickness so they all cook uniformly.
You want to keep the curved part of the potato intact. You’ll arrange each wedge on a cookie sheet covered in parchment or a silicone baking mat. By placing the potatoes with the peel side down and the freshly cut side up, you can avoid having to flip them over in the oven. They will cook evenly.
This also leaves the freshly cut side ready for a sprinkle of seasonings if you want a short cut. You can easily sprinkle salt, pepper, and any other seasoning straight onto the potatoes wedges on the cookie sheet.
The potato wedges will be better covered if you put them in a bowl and sprinkle the seasonings on them and mix them up, but I’ve done it both ways and they both work.
If you pour the seasonings into the wedges on the cookie sheet, you’ll smell the seasonings as they cook. Toward the end they might start smelling burnt and the spices on the cookie sheet will burn but the spices on the potatoes will be perfect.
Once the potato wedges are cut and the spices are applied, it’s time to bake. Like I said, you don’t have to flip these wedges! You do need to preheat your oven to 400 degrees. After moving into this house over the summer, I learned that our oven thermostat was off. We are just renting so it wasn’t worth a service call but I did buy an inexpensive oven thermometer. It’s important that the oven is completely preheated before putting the potato wedges in.
These need to bake for 40 minutes. That gives me time to make just about anything else!
- 8-10 small red new potatoes
- salt and pepper, to taste
- onion powder, to taste
- garlic powder, to taste
- Preheat your oven to 400 degrees.
- Wash your small red new potatoes.
- Cut them into wedges as describe in the post. They need to be uniform size to cook evenly.
- If seasoning them in a bowl, put the potato wedges in a bowl and generously sprinkle seasonings on tip. Stir them with your hands to distribute the seasoning. Then place them on the cookie sheet with the cut side up (as pictured above).
- If seasoning them on the cookie sheet, place the potato wedges with the cut side up (as pictured above) on a piece of parchment on a cookie sheet. Generously sprinkle salt, pepper, onion and garlic powder on the wedges.
- Place the cookie sheet in the oven for 40 minutes.
- Allow the potato wedges to cool for about 5 minutes before eating.
The potato wedges can be stored in an air tight container in the refrigerator. They need to be reheated in the oven or an air fryer. They don't microwave well.
See notes in the blog post for tips on cutting the wedges.
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