Vegan Parmesan Crusted Potato Wedges

Crispy potatoes are one of my favorite comfort foods. And these Vegan Parmesan Crusted Potato Wedges have moved their way to the top of that list. They are so simple to make and taste way better than take-out. Just cut up some potatoes and toss them with oil, spices and some grated vegan parmesan. Seriously delicious!

Step One: Prep the Potatoes

You can really use any type of potato for this recipe, but my personal favorite is Yukon gold potatoes!

They have such a creamy texture, but also get a great crispy outer layer when you bake them.

Simply grab your potatoes and cut them into wedges – I like to cut them in half lengthwise and then cut each half into 4 wedges (depending on how big they are). Try to make the wedges as similar in size as possible.

Step Two: Toss & Bake

Add the cut wedges into a bowl and add in some oil, garlic powder, garlic salt, dried oregano & pepper. Get in there with your hands and toss, toss, toss until they are all coated.

Next, add the vegan parmesan. I like to add it after the other ingredients so that it will stick easier to the oil-coated potatoes.

Transfer the wedges to a parchment-lined baking sheet and spread them out so that they are all facing cut-side down. Place in the oven for 40 minutes, flipping halfway.

Step Three: Serve

Once you pull them out of the oven, top with fresh parsley and serve them up.

You can serve these with all kinds of dipping sauces. I went with vegan ranch that I picked up at Whole Foods, but they’d also be great with ketchup, mustard, sriracha ranch, habanero cream sauce, or creamy dreamy green sauce.

These potatoes are the perfect side dish or a great snack. Reheat the leftovers in the air fryer to get them nice and crispy again!

Tips & Tricks

Be sure to give each potato wedge enough space on the baking sheet. If they are overlapping, they won’t get crispy.

Also be sure to cook them with the cut sides down – the skin side should never be on the bottom.