Vegan Parmesan Crusted Potato Wedges
These Vegan Parmesan Crusted Potato Wedges are the most satisfying way to eat potatoes. Perfectly crispy and garlicky!
Equipment
Ingredients
- 1.5 pounds Yukon gold potatoes cut in wedges
- 2 tablespoons avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon garlic salt
- 1 teaspoon dried oregano
- 1 teaspoon pepper
- 1/2 cup grated vegan parmesan I used Follow Your Heart
- fresh parsley chopped, for serving
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Add the potato wedges to a mixing bowl. Pour over the oil and dry seasonings. Use your hands to coat the potatoes.
- Add the vegan parmesan and toss again. Transfer to the baking sheet and evenly space the wedges. Place in the oven on the center rack for 40 minutes, flipping halfway.
- Remove from the oven, top with parsley and serve with your favorite dipping sauces.
Video
Notes
- 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.
Nutrition
Calories: 251kcal | Carbohydrates: 32g | Protein: 7g | Fat: 11g