These simple seasoned wedges would make a perfect side served along with burgers, hot dogs, pizza or chilli. Or load them up with meat free mince, melted cheese, non dairy sour cream and guacamole for some vegan loaded wedges.
The trick to getting potatoes to really crisp up in the oven, is removing as much starch as possible beforehand. Starch will trap moisture in the potato, making it difficult to get them crispy. However soaking the potato wedges for a couple of hours in cold water will remove a lot of the starch. That way once they’re baked you’ll have potatoes that are crispy on the outside, while being soft and fluffy on the inside.
Yield; Four servings (290kcal per serving) Cook time; 40 minutes
You’ll need;
- Three large baking potatoes
- Two tablespoons of nutritional yeast
- One tablespoon of the following; onion granules, garlic powder, smoked paprika and dried mixed herbs
- Three tablespoons of oil
- Salt and black pepper to taste
For the dip you’ll need;
- Four tablespoons tomato ketchup
- One tablespoon egg free mayonnaise
- Half a teaspoon of liquid smoke
- Half a teaspoon of sriracha (optional)
- One quarter of a teaspoon of smoked paprika
Method;
- Wash the potatoes and cut them into equal wedges (this will ensure even baking)
- Then soak them in cold water for two hours if you can, one hour minimum
- While the potatoes are soaking, whisk together the dry ingredients in a large mixing bowl (listed in points 2 and 3). Once they’re well combined add the oil and give it a good mix to combine
- Drain the potatoes and pat them dry. Then add them into the mixing bowl and use your hands to evenly coat each wedge with the oil mixture
- Then pop the wedges on to a lined baking tray, skin side down. Bake at 220ºC/200ºC fan assisted/400ºF for 40 minutes, or until brown and crispy
- Whisk together the dip ingredients until well combined, then spoon in a ramekin and serve with the wedges
