It’s been quite a summer already here in QV land–and it’s only just now the “official” start of the season! To celebrate, today’s post is a tasty recipe from Sara at Carob Cherub that makes the perfect side for any summer barbecue. In my opinion, you can’t ever go wrong with roasted potatoes in any form — but especially not the kind that invoke the nostalgia of old-fashioned diner fries.
Over to you, Sara!
Hey, I’m Sara! I’m a health and nutrition coach at Carob Cherub. I lost 70 pounds by eating whole, plant-based foods. I’m passionate about showing the world how to lose weight healthfully. Find more delicious vegan recipes on my website!
I’ve been making these tasty and simple potato wedges for a long time now. The key to making crispy potato wedges without out? Temperature differences.
Drastic temperature differences make crunchy potatoes with temperature shock. The high temperature outside quickly creates a crust and seals the moisture in. The inside steams itself with the moisture from the potatoes trapped inside.
What you get after 30-40 minutes is a crispy, puffy potato wedge with a tender center. The delicious crunch of French fries without the heavy oil from frying.
These Crispy Baked Potato Wedges are perfect to serve with your favorite veggie burger or bean chili. Either way, they’re a delicious way to incorporate more wholesome (and cheap!) carbohydrates into your meal.
I usually make them once a week. They’re that good!
Look at the picture — can you blame her? I’m betting you’ll be hooked as soon as you try them, too. Enjoy!
- 3.3 pounds (1.5 kg) white potatoes
- 1 tbsp. white vinegar
- 1 tbsp. paprika
- ½ tsp. black pepper
- ½ tsp. turmeric
- Preheat the oven and 1-2 large pans to 450° F (230° C).
- Scrub the potatoes well, and remove any eyes or sprouts as necessary.
- Slice the potatoes into eights, lengthwise (i.e. cut the potato in half 4 times the long way).
- Place the potatoes, spices and vinegar in a large bowl. Toss the potatoes to coat them evenly.
- Remove the hot pans from the oven. Stand the potato wedges on their curved sides so the cut edges don’t touch the baking pan.
- Bake for 30 minutes. Taste carefully to test for crispness. If they aren’t crispy enough, bake for 5-10 more minutes.
- Devour with your choice of condiments!