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.

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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.

Plant-Based Meal Plan

Our weekly grocery shopping and meal prep is done and our plant-based meal plan is ready for the week. When we take some time to plan and prep what we want to eat, it makes our week go so much smoother. 

This week we only have 4 appointments, I know it sounds like a lot but it’s not much for us. Hopefully everything goes smooth but it if doesn’t, I know we have some meals prepped, and plenty of fruit and veggies to get us through the week. 

A Plant-Based Meal Plan featuring soups, pasta and easy meal prep recipes.

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Plant-Based Meal Plan

Over the weekend we cooked a big pot of soup. We made my Hearty Veggie Soup with a few changes. I had zucchini leftover from testing some new recipes and used it. It was a great addition to the soup. I didn’t have petite diced tomatoes so I used fresh tomatoes. That changed up the flavor quite a bit. 

We also cooked a big pot of black beans in the Instant Pot. We will use these in several recipes instead of using canned beans. It’s pretty easy to make a big pot to use throughout the week. 

Plant-Based Breakfast

We are all over the place with breakfast these days. One of our son’s has been enjoying our version of Rip’s Big Bowl. Our youngest usually only wants fruit for breakfast. I’ve been on a big Instant Pot Oatmeal kick. My husband has been enjoying Sweet Potatoes we batch cook in our Instant Pot. 

Plant-Based Lunch

Now that I’m recovered from being sick, I’m back to my Big Salads for lunch. I’ll also be eating the Hearty Veggie Soup we made this weekend. I have two portions stored for my husband to take to work, and the rest in a big container for who ever comes first. 

We also have black beans and Mexican Rice. I’ll eat these together in a Burrito Bowl and also in Taco Salad style meals. 

Plant-Based Dinner

Monday: Vegetable Spaghetti with a green salad and whatever veggies we decide to add in. We love to have pasta for a quick meal. 

Tuesday: Green Chili, Cilantro and Lime Soup is perfect for this week. I bought the best tasting cilantro we’ve ever had. I’m determined to use every bit of it. 

Wednesday: Plant-Based Mediterranean Bowl with Cilantro Jalapeno Hummus. We got some great jalapenos to pair with the cilantro! I’ve been wanting to make a new batch of hummus. I may take photos to share a variation of my classic Mediterranean Bowl. 

Thursday: Sheet pan meal that included potato wedges, veggie burgers and other roasted veggies.

Friday: Pineapple and Tofu Kabobs are a favorite because I love tofu and we have a big pineapple that will be perfect for this. In all honesty, I’ll probably skip the skewers and do it all stir fry style. 

I’m also thinking of making some Banana Bread this week. Our oldest son just got out of the Navy and is staying with us for a little while. Growing up he loved banana bread! I’ve been wanting to make Brownies too but that may be too ambitious.

What are you eating this week? 

Plant-Based Meal Plan

We just wrapped up the January Plant-Based Basics class! We had a great group go through the class together and learn how to transition to a plant-based diet. They got weekly lessons, plant-based meal plans and lots of support!

Plant-Based Meal Plan

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That class wrapped up so I’m back to creating weekly meal plans! I’ve been focused on eating as much nutrient rich food as I could. 

Plant-Based Breakfast

I’ve been loving my Instant Pot Steel Cut Oats! My favorite things to add into the oats are a spoonful of peanut butter, a drizzle of maple syrup and banana slices. It’s so good! I’ve been putting it in a thermos on the mornings we have appointments.

The rest of the family loves the oatmeal too. I just found a great deal on organic, gluten-free oats

When we aren’t eating oatmeal, the kids like cereal with rice milk and my husband takes baked sweet potatoes.

Plant-Based Lunch

Our dinner leftovers usually turn into lunch but I’ve been making big salads for lunch! Green leaf lettuce, spinach, cucumbers, tomatoes, carrots, onions and whatever else we have. 

We like to make a few recipes over the weekend so we have plenty of healthy lunches available for the week. 

Plant-Based Dinner

Last week I hurt my back and didn’t get to cook as much as I would like. I’m recovered and hoping to have a great week with lots of delicious food.

Monday: Instant Pot Black Beans and Mexican Rice has been a staple for the last month. We can’t get enough. We will eat it on top of a bunch of greens, or chop up a quick batch of Pico de Gallo

Tuesday: Hearty Veggie Soup is one of those meals that we can enjoy all week. I prefer letting it simmer on the stove but make it in the Instant Pot when I don’t have time to watch it.

Wednesday: Veggie Burgers and Potato Wedges have been a favorite lately. I have a Veggie Burger recipe we like but we really enjoy Hillary’s Southwest Adzuki Bean Burger’s. We love the flavor and they are easy to put in the oven while the potato wedges are cooking. I’ll be sharing the recipe for the potato wedges soon.

Thursday: Veggie Sandwich or leftovers. We have a busy day on Thursday so I want to keep it quick and easy. 

Friday: We may do something easy like Busy Night Pasta but if we have a bit more energy we may make our own Pizza! Either way, we will have salad and veggies to go along with it. 

What are you eating this week?