Loaded Vegetarian Oven Roasted Potato Wedges

Did you know that oven-roasted potato wedges are a delicious and satisfying vegetarian option? With just a few simple ingredients and a little time in the oven, you can enjoy crispy, golden brown potato wedges that are perfect for snacking or as an easy side dish. Serve this easy recipe for Loaded Greek potato wedges with our scallion dipping sauce for a great side dish or main meal.

Tips for Perfectly Crispy Potato Wedges

• To achieve perfectly crispy baked potato wedges, start by using large potatoes for better-sized wedges. This will ensure that the wedges have enough surface area to crisp up nicely in the oven. It’s also important to place the wedges in a single layer on a baking sheet lined with parchment paper or sprayed with cooking spray. This allows for even cooking and prevents sticking.
• For the crispiest baked, soak them in cold ice water in a “water bath” before baking. This helps remove excess starch and moisture, resulting in a crispier texture. For best results, soak the wedges in the cold water for about 15 minutes, then pat them dry before placing them on the baking sheet.
• While baking, remember to flip the wedges halfway through the cooking time to ensure even browning and extra crispy. This will help them crisp up on both sides and prevent burn spots. Once the wedges are done baking, blot them with paper towels to remove any excess oil and ensure they stay crispy.
• If you have any leftover potato wedges, store them in an airtight container to maintain their crispiness. They can be reheated in the oven or toaster oven to regain their crispy texture, making the fluffy potato wedges perfect for enjoying later.

What Kind of Potatoes to Use

When making oven-baked potato wedges, the best potatoes to use are starchy potatoes like russet or Yukon gold potatoes. These types of potatoes have a higher starch content and a lower moisture content, which makes them perfect for achieving crispy fries. They also have a fluffy texture on the inside, which pairs well with the crispy exterior.

Assembling the Loaded Potato Wedges

• After baking the potato wedges, finely dice the red bell pepper, red onion, and cucumber.
• In a small bowl, whisk together the Greek yogurt (or coconut yogurt), minced garlic, sliced scallions, finely chopped mint leaves, lemon juice, and almond milk (or milk of choice) to make the scallion dipping sauce.
• Pour the chopped veggies over the cooked wedges, spreading them evenly.
• Sprinkle the assembled wedges with crumbled feta cheese (or vegan feta), kalamata olives, and chopped cilantro.
• Drizzle the scallion dipping sauce on top of the loaded wedges or serve it on the side.

Loaded Vegetarian Oven Roasted Potato Wedges

Ingredients:

Potato wedges:

• 2 pounds russet potatoes, scrubbed
• Olive Oil
• Salt and Pepper to taste
• 1 red bell pepper
• 1/4 of a red onion
• 1 small cucumber

Scallion dipping sauce:

• 2 cups Greek yogurt (or coconut yogurt)
• 2 teaspoons minced garlic
• 8 scallions, sliced
• 8 mint leaves, finely chopped
• 1 lemon, juiced
• 1/4 cup almond milk or milk of choice

Directions:

To make the potatoes:

1. Preheat the oven to 400°F. Cut potatoes into wedges lengthwise and place on a baking tray. Toss with the olive oil and a pinch of salt and black pepper. Spread the seasoned wedges evenly over the pan and bake for 25-30 minutes or until cooked through and crispy. Broil for 2-3 minutes at the end for added crisp.
2. Meanwhile, finely dice all of the vegetables. Set aside. Then, whisk all the ingredients from the dipping sauce in a bowl and set aside.
3. Assemble the fries by pouring the chopped veggies over the fries evenly, followed by a generous sprinkle of feta cheese, kalamata olives, and chopped cilantro. Drizzle the scallion dipping sauce on top or serve on the side.
4. This Loaded vegetarian Oven Roasted recipe is the perfect side dish for Meatless Mondays! Lightly seasoned and drizzled with olive oil, Greek-style easy-baked potato wedges are a simple and satisfying addition to any meal. Enjoy the crispy, fluffy goodness of these extra-crunchy potato wedges paired with a delicious scallion dipping sauce, and impress the whole family this week!

Loaded Vegetarian Oven Roasted Potato Wedges

Did you know that oven-roasted potato wedges are adelicious and satisfying vegetarian option? With just a few simple ingredientsand a little time in the oven, you can enjoy crispy, golden brown potato wedgesthat are perfect for snacking or as an easy side dish. Serve this easy recipefor Loaded Greek potato wedges with our scallion dipping sauce for a great sidedish or main meal.

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Course Main Course

Servings 4

Ingredients

  

1x2x3x

• 2 lbs. russet potatoes scrubbed
• Olive Oil
• Salt and Pepper to taste
• 1 red bell pepper
• 1/4 red onion
• 1 small cucumber
• 2 cups Greek yogurt or coconut yogurt
• 2 tsp. minced garlic
• 8 scallions sliced
• 8 mint leaves finely chopped
• 1 emon juiced
• 1/4 cup almond milk or milk of choice

Instructions

 

• Preheat the oven to 400°F. Cut potatoes into wedges lengthwise and place on a baking tray. Toss with the olive oil and a pinch of salt and black pepper. Spread the seasoned wedges evenly over the pan and bake for 25-30 minutes or until cooked through and crispy. Broil for 2-3 minutes at the end for added crisp.
• Meanwhile, finely dice all of the vegetables. Set aside. Then, whisk all the ingredients from the dipping sauce in a bowl and set aside.
• Assemble the fries by pouring the chopped veggies over the fries evenly, followed by a generous sprinkle of feta cheese, kalamata olives, and chopped cilantro. Drizzle the scallion dipping sauce on top or serve on the side.

Keyword Potato Wedges