Oil-Free Potato Wedges

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.

oil-free potato wedges

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. 

Oven baked oil-free potato wedges

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. 

oil free potato wedges

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. 

oil-free potato wedges

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! 

Oil-Free Potato Wedges

Oil-Free Potato Wedges

Oven baked oil-free potato wedges use only potatoes and spices in this easy plant-based recipe.

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 5 minutes
Total Time 55 minutes

Ingredients

  • 8-10 small red new potatoes
  • salt and pepper, to taste
  • onion powder, to taste
  • garlic powder, to taste

Instructions

  1. Preheat your oven to 400 degrees.
  2. Wash your small red new potatoes.
  3. Cut them into wedges as describe in the post. They need to be uniform size to cook evenly.
  4. 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).
  5. 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.
  6. Place the cookie sheet in the oven for 40 minutes.
  7. Allow the potato wedges to cool for about 5 minutes before eating.

Notes

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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Plant-Based Recipes Kids Can Make

Instead of our normal weekly plant-based meal plan, I thought I’d switch it up and share Plant-Based Recipes Kids Can Make! Many of us are home with our kids more than ever. If your kids are like mine, they love to help cook.

Plant-Based Recipes Kids can make

Part of our new routine includes me cooking with my boys a couple of times a week. It gives us a chance to have one on one time and helps build their cooking confidence. 

Part of building their confidence means I’m not constantly correcting them. That’s why I choose recipes that don’t have to be exact. The measurements can be a little off and they still turn our great. 

I definitely oversee the cooking and chopping but I do my best to let them do it themselves. 

 

Plant-Based Recipes Kids Can Make

Do you kids love cooking? Try these plant-based recipes kids can make!

2 Ingredient Fruit Dip

2 Ingredient Fruit Dip

This 2 ingredient fruit dip is perfect for little helpers. They only need to stir! Bigger kids can help wash and cut up fruit.

Continue Reading
The World's Best Banana Bread

The World's Best Banana Bread

My kids love helping make Banana Bread. My 10 year old can do it all by himself but I still handle putting it in and out of the oven.

Continue Reading
Chickpea Nuggets

Chickpea Nuggets

Chickpea Nuggets are super fun to eat! Kids will need a little direction because the steps can be complicated but doable for kids old enough to read and write.

Continue Reading
Fruit Salad with Simple Citrus Dressing

Fruit Salad with Simple Citrus Dressing

Fruit Salad is a great way to introduce new fruit to your kids. Include their favorites and something new! The Citrus Sauce is optional.

Tip: If you are nervous about your kids using a knife, let them cut soft fruits (or fruit you've precut and peeled) into smaller pieces with a plastic knife.

Continue Reading
Instant Pot Refried Beans

Instant Pot Refried Beans

Instant Pot Refried Beans is easy because you mostly just dump everything in the pot. If you use a potato masher kids can help mash the beans. If using a food processor they can push the button.

Refired Beans are great because you can use them to make Nachos, Bean Burritos, Tostadas and more!

Continue Reading
Plant-Based Nachos

Plant-Based Nachos

My kids love Plant-Based Nachos! We usually make a nacho bar so everyone can build their own! Your kids will love making their own with only their favorite ingredients. You might be surprised what they will choose! One of mine always tries to take ALL the tomatoes.

Continue Reading
Pineapple and Tofu Kabobs

Pineapple and Tofu Kabobs

I might be in the minority but my kids love tofu! Tofu Kabobs is just a fun way for them to play with food. They can make their own kabobs. I like to offer a little guidance and encourage veggies.

Continue Reading
Tofu Scramble

Tofu Scramble

Tofu Scramble is a great recipe for kids to learn on. I do the seasoning but let them watch and stir it while on the stove. They can't really mess it up!

Continue Reading
Simple Veggie Sandwich

Simple Veggie Sandwich

A Simple Veggie Sandwich is a great way to get your kids to eat more veggies. Pick a bread, a spread like hummus and let your kids pick their favorite veggies.

My youngest son just discovered a love of tomato sandwiches.

Continue Reading
Smoothie Bowl

Smoothie Bowl

My 10 year old is obsessed with Smoothie Bowls! He likes to top his with granola! My youngest loves fresh fruit! They are eating so much good stuff in these bowls!

Continue Reading
Plant-Based Tostadas

Plant-Based Tostadas

Plant-Based Tostadas is one of those recipes everyone in the house loves! Of course, everyone gets to make their own tostada so everyone gets their favorite toppings.

Continue Reading

When it comes to cooking with kids, keep it as simple as possible. Instead of focusing on everything being perfect, focus on creating a good experience for both of you.

If your kid is inexperienced in the kitchen or really young, it’s best not to try to cook together when you are in a hurry. That will just lead to a stressful experience for both of you.

The benefit of cooking with your kids is more than giving them confidence and making memories together. It’s also creating an expectation that food is made at home and not just in restaurants. More important than that, your kids will be more willing to eat food they help make. It’s not “weird” if they make it!

One day, your kids will be able to make meals for the whole family without any help! We aren’t there yet but my kids do often get meals for themselves. 

What are your favorite recipes to make with your kids?

Plant-Based Meal Plan

This week’s plant-based meal plan includes family-friendly vegan recipes for breakfast, lunch and dinner. My kids have been wanting to help with the cooking lately. I’ve been letting them make more of their own meals from breakfast land lunch and a couple of times a week they help with dinner.

This week's plant-based meal plan includes family-friendly vegan recipes for breakfast, lunch and dinner.  

Plant-Based Meal Plan

We didn’t do a lot of meal prep this week because we are all home, pretty much all the time. There is no need for grab and go meals. I do find it helpful to have food prepped when working from home because it helps ensure you actually eat lunch and you don’t spend a lot of your lunch break making things.

Plant-Based Breakfast

This week I do have a double batch of Instant Pot Steel Cut Oats made. If you’ve never seen it, you can watch my Instagram Highlight where I walk you through it. 

We also have bagels or toast with peanut butter and fruit and plenty of smoothie ingredients. One of my kids has been asking for Chocolate Chip Muffins so those will be coming soon.

Plant-Based Lunch

We usually have dinner leftovers for lunch. Since us grown-ups are working, the kids will usually make their own lunch. They like toast with peanut butter, cereal, oatmeal, beans and chips or other easy meals. Sometimes they will have salad or leftovers.

If I don’t have leftovers, I’ll make a big salad. I already have all the produce washed and ready, I just have to cut up the ingredients for that meal. Soup leftovers are one of my favorites because it heats up easily and I eat it quickly, unlike a salad that takes a long time to chew.

Plant-Based Dinner

Monday: Hearty Veggie Soup is a versatile favorite! I’ve got all the ingredients I need for this recipe and we love it. I haven’t been able to find any potatoes at the store but I have one big baking potato that will work.

Tuesday: Vegetable Spaghetti and a nice side salad will be a great way to use a lot of veggies. It’s versatile too, so if I can’t find something I typically use, I’ll just leave it out. Don’t forget the salad dressing!

Wednesday: Lentil Tacos in the Instant Pot are perfect for mid week. I’ll use leftovers in Taco Salad too!

Thursday: Plant-Based Mediterranean Bowls are one of my favorites. I like to include quinoa and I have a giant bag in my pantry that I need to use. There will be plenty of leftovers from earlier in the week if my family isn’t interested.

Friday: Snack Food Night! We did this last Friday night and it was a hit! It was really a ploy to get everyone to eat more veggies. I chopped a bunch of veggies and fruit, put out a dip, chopped some baguette and toasted it in the oven, made little sandwiches, etc. A couple of us made salads and some of us just picked fruit, veggies and sandwiches. Almost everything was eaten! 


Are you new to plant-based eating? I’ve heard from a lot of people recently that are trying to transition to a plant-based diet! If that’s you, I have a free resource that will help you get started. The 7 Day Plant-Based Course is delivered to your inbox for 7 days and walks you through what you need to know to get started. Give it a try, you have nothing to lose!

Plant-Based Meal Plan

Signs of spring are popping up everywhere! The weather has been beautiful here in Arizona. This week’s Plant-Based Meal Plan doesn’t reflect all of the glorious produce we’ve been buying but we are expecting cooler weather later this week so hearty, comfort food is on it’s way.

Plant-Based Meal Plan with Goulash, Mexican Casserole, Oatmeal and Banana Bread.

Plant-Based Meal Plan

It’s Spring Break for my kids this week. While they enjoy a week off of school, we still have daily appointments and the adults will be working. We made one of our favorite soups to enjoy for lunches and dinner this week, Minestrone Soup!

Our oldest son is staying with us and made Veggie Tacos last week and Banana Bread over the weekend. It’s so awesome having him here!

Plant-Based Breakfast

We have a double batch of our Instant Pot Oatmeal made for the week! We store it in individual containers so we can grab it and go if needed. I usually eat mine at home but my husband takes his to go. You can see a step by step video of how I make it in my Instagram highlights

Plant-Based Lunch

Since my kids will be home, I know they will be eating a lot more than usual. They will eat a lot of Refried Pinto Beans with chips or tortillas. They also enjoy peanut butter toast and pasta for lunches. I’m excited to enjoy that Minestrone Soup we made, with a salad.

Plant-Based Dinner

I’m planning to use my Instant Pot a lot this week! I may skip a meal or two if I have too many leftovers.

Monday: Instant Pot Mexican Rice and Bean Casserole is a family favorite! It will be a great one to enjoy for leftover lunches too.

Tuesday: Tofu Scramble, fruit salad and banana bread will be delicious. I always put salsa on my scramble. If I have time, I may add my oil-free potato wedges. 

Wednesday: Instant Pot Plant-Based Goulash is really hearty! We may be getting cool and wet weather this week so this will be the perfect recipe to make. Plus, it makes a lot of leftovers.

Thursday: Chickpea Quinoa Stir Fry is a great way to change up our typical stir fry. 

Friday: Chipotle Black Bean Chili is too spicy for the kiddos but we love it. If I have too many leftovers I’ll skip this one because it makes a lot of food. 

What are you eating this week? Are you using your Instant Pot too?

Vegetable Spaghetti

Pasta is a quick and easy meal, perfect for busy week nights. This Plant-Based Vegetable Spaghetti recipe is incredibly versatile. I used every vegetable I had but you can adapt it to your preferences and use your favorite vegetables.

Vegetable Spaghetti 

I normally prefer pasta with a lot of marinara! I can’t get enough! My family prefers a light hand with the marinara so I decided to up the veggies to see if they could take the place of my red sauce. 

Guess what, all of those delicious, fresh veggies more than made up for it. 

Vegetable Spaghetti ingredients.

Vegetable Spaghetti

This recipe will help you get your fill of veggies! It’s a great way to eat the rainbow! You can use wheat or gluten-free pasta. We choose spaghetti but you could use your favorite shape. 

Ingredients

  • Spaghetti, 16 oz package made according to package directions
  • Zucchini, 1 1/2 cups chopped
  • Broccoli, 1 1/2 cups chopped, about one crown
  • Carrots, 1 cup sliced
  • Mushrooms, 1 cup sliced
  • Onions, 1/4 diced
  • Tomatoes, 1 cup grape tomatoes
  • Garlic, 4 cloves minced
  • Spinach, a handful 
  • Petite diced tomatoes, 15 ounce can
  • Italian seasoning, 1 teaspoon
  • salt and pepper, to taste

Do

  1. Prepare pasta according to package directions.
  2. Dump the Zucchini, Broccoli, Carrots, Mushrooms, Onions, Tomatoes and Garlic into a hot pan. I prefer a skillet or Dutch Oven (something with a large base). 
  3. Cook the veggies for about 7 minutes. If the veggies begin to stick or burn, add a few tablespoons of water as often as needed. Cover with a lid, stir every few minutes. 
  4. Next, dump in the petite diced tomatoes and the Italian seasoning. Give it a stir then cover with a lid.
  5. Cook for another 5, then add the Spinach. Stir occasionally. 
  6. Cook for 5 minutes while the Spinach wilts. The veggies should be tender and the grape tomatoes will have burst. 
  7. Pour the drained spaghetti into the veggies and mix well. Add salt and pepper if needed. 

Vegetable Spaghetti after the cooked veggies are put on top of the cooked pasta.

This simple recipes gets it’s flavors from the veggies. I like to taste the veggies while cutting them to make sure they taste fresh. You won’t create a delicious meal with old ingredients. I’ll chop a few extra veggies and toss them in a salad.

This Vegetable Spaghetti is a nice alternative to pasta with jarred marinara sauce and takes only a little more time. 

Vegetable Spaghetti is an easy plant-based recipe your family will enjoy.

Yield: 6 servings

Vegetable Spaghetti

Vegetable Spaghetti
Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 35 minutes

Ingredients

  • Spaghetti, 16 oz package made according to package directions
  • Zucchini, 1 1/2 cups chopped
  • Broccoli, 1 1/2 cups chopped, about one crown
  • Carrots, 1 cup sliced
  • Mushrooms, 1 cup sliced
  • Onions, 1/4 diced
  • Tomatoes, 1 cup grape tomatoes
  • Garlic, 4 cloves minced
  • Spinach, a handful 
  • Petite diced tomatoes, 15 ounce can
  • Italian seasoning, 1 teaspoon
  • salt and pepper, to taste

Instructions

  1. Prepare pasta according to package directions.
  2. Dump the Zucchini, Broccoli, Carrots, Mushrooms, Onions, Tomatoes and Garlic into a hot pan. I prefer a skillet or Dutch Oven (something with a large base). 
  3. Cook the veggies for about 7 minutes. If the veggies begin to stick or burn, add a few tablespoons of water as often as needed. Cover with a lid, stir every few minutes. 
  4. Next, dump in the petite diced tomatoes and the Italian seasoning. Give it a stir then cover with a lid.
  5. Cook for another 5, then add the Spinach. Stir occasionally. 
  6. Cook for 5 minutes while the Spinach wilts. The veggies should be tender and the grape tomatoes will have burst. 
  7. Pour the drained spaghetti into the veggies and mix well. Add salt and pepper if needed. 

Notes

Wheat or gluten-free pasta can be used.

Only use vegetables you like, skip any veggies you don't enjoy.

Looking for more pasta recipes? You can try my Busy Night Pasta that uses frozen veggies and my Instant Pot or my Pizza Pasta that uses your favorite pizza toppings.