Crisp on the outside, lightly spiced for dipping
these fluffy oven-baked potato wedges are simple and easy to make.
The support and kind messages from friends and readers have been overwhelming. I’m quickly learning that people are actually reading my blog, and you know what? That’s kind of cool. Thank you for reading. Sometimes I wonder if I sound like a self-absorbed girl, writing about her feelings and her problems. But as I mentioned in my last post, this blog is a way for me to figure out who I am and how I feel. It’s kind of cool that people think I’m at all interesting enough to read along.
I’ve been doing a lot of thinking lately, about how I feel about everything. I’m not sad anymore. I don’t feel empty, I don’t feel broken—honestly? I feel fine. I’m optimistic and invigorated for tomorrow. I hop out of bed, excited to try new things in the kitchen and tick off my checklist of projects for work.
I’m rediscovering all the things that are making me happy. Small things like wiping down my counters after doing the dishes. Basking in the light of the rising sun in the morning. Finally finishing books I had been meaning to read for ages. Even my enthusiasm and motivation for developing and shooting photos to share here have been reinvigorated. I’m relearning how to style and how to play with light in this new place, and I’m loving my results so far. I hope you like them too.
But mainly, I’m learning a lot about what makes me happy: My friends, meeting new people, reading, making delicious food, laughing at silly puns—even talking about insignificant topics like how to optimize how to dip oversized Ruffles chips in a jar of dip. Sounds unimportant, but hey. We all love a good dip, right?
I’m working towards a happier and healthier self, and I haven’t felt this good in a long time.
Don’t worry about me, folks. I’m doing just fine =)
My cousin has been staying with me for the past three weeks, and she being the opposite of me (meaning she loves Western-style food while I prefer Vietnamese food), I’ve been making a lot of traditionally Canadian/American foods like baked potatoes, caesar salad (recipe coming soon!), grilled cheese sandwiches… Not great for my waist, but with my butt goals and arm goals (if you’ve been following along on my facebook page, this sounds less weird), I’ve been doing all these workouts that have already yielded positive results.
These oven-baked potato wedges are crisp and fluffy without the need for deep fryers. Control the amount of salt, the seasoning, and snack happily knowing that potatoes, despite their bad reputation, are actually really good for you. It all comes down to how you’re preparing them. Deep fried wedges will have an irresistible crunch, but you have to deal with all that extra oil and fat that makes them so crunchy on the outside.
Try making these fluffy baked potato wedges as a great side dish for a dinner party, or on the side of some of your favourite proteins, or just on its own as a snack. I’d be lying if I said I haven’t already done this.
As always, thanks for reading!
~Lisa
Vegan Fluffy Oven-Baked Potato Wedges
Don't bother buying potato wedges from the freezer section, you can make your own super fluffy oven-baked potato wedges at home!
Ingredients
- 4 medium sized yellow potatoes (I used Yukon Gold)
- 3 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt (or to taste)
Instructions
- Preheat oven to 425ºF/220ºC.
- Scrub and wash potatoes well. Pat dry. Cut into wedges (each potato was cut into 8-10 wedges) and toss with 2 tbsp olive oil to coat (reserve 1 tbsp for the pan).
- In a small bowl, stir flour, paprika, garlic powder, onion powder, and salt.
- Sprinkle over oiled potato wedges and toss to coat.
- Prepare a baking sheet with the remaining 1 tbsp oil. Arrange potato wedges to stand up on the potato skin side. If some fall over, no big deal!
- Bake for 35-40 minutes until edges are crisp and golden, and the sides are golden.
- Remove from heat and serve. Feel free to sprinkle a little extra salt here, or serve with my favourite: ketchup and sriracha sauce.
Ashley says
Uhm… these wedges are INCREDIBLE! As a small town Canadian of irish/scottish descent, I’ve made and eaten a lot of potatoes in my life (and I mean a LOT), and these are the tops my friend!
Lisa Le says
Hahah thanks Ashley! I think I experimented with this recipe about 4 times before I got it down pat.
Little Vegan Bear says
These look like the perfect wedges :)
Jillian says
Hi Lisa! These wedges look scrumptious. Don’t give up on the blog! I’ve been having the same feelings recently, and I know it can be hard to sometimes get the motivation to keep going. Your pictures are stunning and the food sounds delicious. Can’t wait to give them try :)
Meg @ NomingthruLife says
Oh you are speaking right to my little Irish heart! I love how crispy the edges get with these wedges too… perfection! :)
Sarah | Well and Full says
Hey Lisa! I just read back through all of the posts you link to, and I want to acknowledge how hard it must have been for you for talk about this experience. Every relationship is different, but the pain of severing such a long-lasting bond is unmistakable. When my last long-term relationship ended, I felt so lost – it’s crazy how one person can become such a ubiquitous presence in your life. But like you, I found that period of time to be an amazing opportunity to learn about myself, and what makes ME happy, without the influence of anyone else. And I think there’s beauty in that sort of self-discovery. It’s awesome that you’ve been using this time to refocus on the things you love! And I just wanted to add that as a fairly new follower of yours, I really appreciate the heart you put into your posts. I like following certain blogs for the recipes, but the ones who stick out are the ones with soul. :)
Lisa Le says
Thanks for reading Sarah, it means a lot to me when people read past the one post they stumble upon. I’m glad you figured out yourself and what makes you happy. Break-ups are never easy, no matter how long or short the relationship. Thanks for following along, and thanks for taking the time to comment!
Martha says
Any suggestions for a vegan dip? I’ll use plain Greek yogurt, but for vegans? Thanks!
Lisa Le says
I’ve used chipotle mayo (made with vegannaise), or vegan sour cream, ketchup and sriracha…lots of different choices! =)
Casey says
These were AWESOME! I put a wee bit of Italian spice mix on mine, and they looked and tasted like they came from a nice restaurant. I still feel like I owe someone $7 and a tip. Looking forward to blowing someone’s mind with these!
Lisa Le says
Haha except you can get an entire BAG OF POTATOES for like $5 and you can have potato wedges FOREVER. Glad you enjoyed XD
Gisal says
These are SO GOOD! Thank you for this perfect recipe!
em says
These were really delicious and turned out perfectly – I’ve tried this in the past with sea salt and pepper, but adding some flour and paprika for color was a great idea!
Venus says
The best potato wedge recipes I tried and came across so far ! And I will surely stick with this recipe forever ! Thankh you for the bomb gem !