Dairy-Free Crispy Baked Wedge Potatoes
Meet your new go-to side dish with these Dairy-Free Crispy Baked Wedge Potatoes—perfectly golden, irresistibly crunchy, and bursting with bold, savory flavors. Made with hearty russet potatoes, this recipe keeps things wholesome by leaving the skins on for added texture and nutrients. Coated in a crave-worthy blend of olive oil, paprika, garlic powder, and aromatic herbs like oregano and thyme, these potato wedges achieve their signature crispiness in the oven—no frying required! Ready in just under an hour, they're easy to prepare and completely free of dairy, making them a fantastic option for vegan, gluten-free, and allergy-friendly meals. Garnished with a sprinkle of fresh parsley, these wedges are perfect served alongside your favorite mains or paired with a creamy dairy-free dipping sauce. Whether as a snack or a side, these crispy baked wedges are sure to become a household favorite!
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Ingredients
- 4 large russet potatoes
- 3 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
Directions
Step 1
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with oil.
Step 2
Wash the russet potatoes thoroughly to remove any dirt. Pat them dry with a clean kitchen towel. Leave the skins on for extra texture.
Step 3
Cut each potato in half lengthwise. Then, cut each half into 3 to 4 wedges, depending on the size of your potatoes, to ensure they are even in thickness.
Step 4
In a large mixing bowl, combine the olive oil, paprika, garlic powder, onion powder, salt, black pepper, dried oregano, and dried thyme. Mix until well combined.
Step 5
Add the potato wedges to the bowl and toss them until all the wedges are evenly coated with the oil and spice mixture.
Step 6
Arrange the potato wedges in a single layer on the prepared baking sheet, ensuring that there is space between them. This prevents them from steaming and helps them get crispy.
Step 7
Bake in the preheated oven for about 35 minutes or until the wedges are golden brown and crispy. Flip the wedges halfway through the cooking time using a spatula for even baking.
Step 8
Once baked, remove the wedges from the oven. Sprinkle the chopped fresh parsley over the top for a fresh touch.
Step 9
Serve immediately as a side dish or snack. They are delicious on their own or paired with your favorite dairy-free dipping sauce.
Nutrition Facts
| Serving size | (1279.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1587.4 |
| Total Fat 43.0g | 0% |
| Saturated Fat 6.7g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2545.6mg | 0% |
| Total Carbohydrate 272.9g | 0% |
| Dietary Fiber 24.4g | 0% |
| Total Sugars 14.7g | |
| Protein 36.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 268.2mg | 0% |
| Iron 17.3mg | 0% |
| Potassium 7076.5mg | 0% |
Source of Calories