Do you like your potatoes crispy? Then you are in the perfect place! These crispy seasoned potato wedges are gluten-free, grain-free, vegetarian, with a vegan and paleo option.
Potatoes can sometimes be a bit iffy for me, so I avoided them for such a long time. I have a pretty severe mold allergy, and potatoes are commonly quite moldy.
However, I have found recently that I have better luck with baby potatoes than I do with large russet potatoes. I don’t see as much surface mold on the little guys, as I do on the big ones.
I will sometimes peel my potatoes as well, since most of the mold is found on or just underneath the skin. However, with the little potatoes, I don’t even find that necessary, as long as I give them a good glance and a thorough washing.
It’s nice to be able to eat potatoes again, even if it is just occasionally when the urge strikes.
Yes, yes, I want some!
So if you think these potato wedges look as delicious as I do, then let’s get making them!
First, you’ll want to slice your potatoes up. I try to cut mine into nice uniform, thin wedges. The thinner you can get them, the crispier they will get. Uniformity is also important, because you want them to all cook at the same rate.
Toss the wedges into a bowl, and stir in some melted coconut oil. You’ll want to make sure they are evenly coated, so the toppings stick well.
For the topping, you’ll want to mix Parmesan cheese (can be omitted for vegan and paleo), salt, garlic powder, onion powder, dried parsley, dried oregano, black pepper, and cayenne pepper together in a small bowl.
Sprinkle the topping all over the potatoes, and stir until evenly coated. Spread out onto a baking sheet, making sure to spread out into a single layer.
Even better if you can spread them out so no potatoes are touching. The more air flow around the potatoes, the crispier they will get.
Pop into the oven and bake until super-crispy!
Mine aren’t crispy enough, I want them CRISPY!
Keep cooking, or turn up the heat! You can broil them for a bit at the very end as well. Just watch that they don’t burn!
I can’t do dairy, but I still want that cheesy flavor…help?!
Something I used to use in my vegetarian and vegan days is nutritional yeast, which has a very cheese flavor. That could work really well here instead of the parmesan. I would try adding 2 tablespoons to the seasoning mixture.
If you have a mold or fungi sensitivity, I would not recommend nutritional yeast, or at least start off slow to see how you react to it.
If you enjoyed these potatoes, you will also love these delicious dishes!
Crispy Seasoned Potato Wedges
- 1.5 lb small yellow potatoes (0.7 kg)
- 1 tablespoon refined coconut oil
- 4 tablespoons Parmesan cheese omit or replace with 2 tablespoons of nutritional yeast for vegan and paleo
- 1/2 teaspoon Salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/4 teaspoon fresh-cracked pepper
- 1/4 teaspoon cayenne pepper optional
- Preheat oven to 400F.
- Wash potatoes, then cut into small wedges. Place wedges in a medium bowl.. Melt coconut oil and pour over potatoes.
- Mix parmesan cheese and all seasonings together in a small bowl. Pour over potatoes slowly while mixing, to ensure they are evenly coated.
- Spread potatoes out on a baking sheet in a single layer, preferable with space between each wedge. This way they get extra crispy.
- Bake for 45-55 minutes, or until crispy enough for your liking.