Oven Roasted Garlic Potato Wedges

I’ve been on a bit of a burger kick the last couple of weeks since I picked up a couple of packages of Impossible Ground and you can’t have burgers without fries…but these Oven Roasted Garlic Potato Wedges are, for sure, the next best thing.

This recipe is so easy and simple you can make it as a side dish for any weeknight meal! Soft and pillowy on the outside with a nice satisfying crunch on the outside it’s hard not to eat the entire plateful. Best of all, while they do take a little time, they don’t need a lot of baby-sitting so they are super easy to do while you make the rest of the meal.

What you are going to need to buy:

Potatoes - I used some redskin potatoes I had on hand but use what you’ve got!

Bread Crumbs

Nutritional Yeast (Note: this is what makes these wedges vegan, but if that’s not a concern for you, feel free to use dry Parmesan or even your favorite powdered cheese blend.

Minced Garlic - (we like these jarred options from Spice World!)  

Salt and Pepper, to taste

Paprika

Olive Oil

What you are going to need to do:

Preheat over to 400 degrees

Cut your potatoes into 1” wedges.

In a pot that will fit the amount of potatoes you plan to make, boil the wedges, in salted water, for 5-6 minutes until just fork tender. (This will save you lots of extra time in the oven.)

Drain the potatoes an let sit for 1 minute to make sure they are very dry! This step is what will help make them extra crispy when you make them.

In a sturdy ziplock bag (Freezer bags work great mix together your bread crumbs, nutritional yeast, minced garlic…(make sure to avoid getting too much oil that the garlic is packed in), salt and pepper, and paprika.

Honestly these measurements will depend on how many wedges you are making. I used 1 large potato in the photos you see and below are roughly the measurements that I used:

1/4 cup Bread Crumbs

2 tablespoons Nutritional Yeast

1 tablespoon Minced Garlic - (we like these jarred options from Spice World!)  

1 teaspoon Paprika

Salt and Pepper, to taste

Lightly coat your potatoes in olive oil and then, take 2-3 wedges at a time, place them in the bag with the crust mixture and shake until coated. Repeat until all wedges are coated.

Bake on a cookie sheet for 15 minutes, turning over half-way through cooking to crisp both sides!

These Oven Roasted Garlic Potato Wedges happen to be amazing with the “Special Sauce” recipe from last week! You can find that HERE.

Enjoy!