Ingredients:
- 4 large russet potatoes, scrubbed and cut into wedges
- 2 tablespoons olive oil
- 3 tablespoons nutritional yeast (for a “Parmesan” flavor)
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian herbs (or a mix of dried basil, oregano, and thyme)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions:
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with a bit of olive oil to prevent sticking.
- Prepare the Seasoning: In a large bowl, combine the nutritional yeast, garlic powder, onion powder, Italian herbs, salt, and black pepper.
- Coat the Potatoes: Add the potato wedges to the bowl, drizzle with olive oil, and toss to coat. Sprinkle the seasoning mixture over the potatoes, tossing until each wedge is evenly coated.
- Bake the Potato Wedges: Arrange the wedges in a single layer on the prepared baking sheet, making sure they are spread out to allow even baking. Bake for 30-35 minutes, flipping halfway through, until golden brown and crispy on the outside and tender on the inside.
- Garnish and Serve: Once the wedges are done baking, sprinkle with fresh parsley for a pop of color and extra flavor. Serve hot with your favorite dipping sauces, such as vegan aioli, ketchup, or ranch.
Tips:
- Soak the Potatoes: For extra-crispy wedges, soak the cut potato wedges in cold water for at least 30 minutes, then dry them thoroughly before seasoning and baking.
- Add a Kick: For a bit of heat, add a sprinkle of smoked paprika or cayenne pepper to the seasoning mixture.
- Dipping Ideas: These wedges go great with a homemade vegan garlic aioli, vegan sour cream, or a spicy chipotle dip.
These Vegan Baked Garlic Parmesan Potato Wedges are packed with flavor, and the nutritional yeast provides that cheesy, savory “Parmesan” taste. They’re sure to be a hit as a healthy, plant-based comfort food snack or side dish. Enjoy!
