Spiced + Crispy Baked Potato Wedges

  • Happy FRY-day everyone! And what a Friday it is with these Spiced + Crispy Baked Potato Wedges. Omgsh I can’t think of a better way to bring in the weekend.

    These potato wedges are truly glowing from the inside out. Roasted in a 6-spice mix, of nutritional yeast, garlic powder, sea salt, cinnamon, paprika and thyme, you will loose your mind over just how delicious a simple wedge can be.

    Potatoes are one of those comfort foods that everyone adores. Whether you’re young or old, plantbased or not, left or right, we can all come together over a perfectly roasted potato. In our house at least, they are a hot commodity. In fact, my husband works for a potato company, so you can only imagine how much we adore them! hehe.

    And although I’ve had my fair share in learning the various ways of slicing, dicing, twirling, swirling, roasting, baking and shaking a potato (kudos to my husband). I’ve learned my own few tricks over the years for roasting the perfect potato.

    So, here are my top tricks for a flawless fry…

    1. Steaming before roasting. A 5-minute steam will make the world of difference to getting a perfectly roasted potato. Before seasoning these potatoes in my 6-spice mix, I’ve steamed the wedges for just 5 minutes. It helps to slightly cook the veg, so that you can roast them at a higher heat to get those outsides nice and crisp, and still cooked in the middle. What’s more is that when you steam the potato wedges you don’t need to use any oil at all! Bonus for those of you who are oil-free or oil-conscious. I laid them out on a baking dish lined with parchment, and there was no issues of sticking or burning.
    2. Tis’ all about the season. Seasoning your potatoes with a few spices takes the taste to a whole new level. I mean, potatoes don’t have a reputation for being boring and bland for nothing. It’s the seasoning that’s going to take your taters from blazer to gourmet. For this recipe I’ve seasoned them with my 6-spice mix: nutritional yeast, garlic powder, salt, cinnamon, paprika and thyme. It is a wonder good blend! Since we’ve steamed the potatoes they are nice and moist for seasoning, meaning we need no oil for this recipe. How amazing is that!? But, if a spice mix seems too intimidating for you, salt and pepper is a simple seasoning that makes all the difference. Use it lovingly when baking fries. It will repay you tenfold.
    3. Cook on very high heat, and flip halfway. Typically when it comes to roasted veg, I’ll set my oven to 400 or 425F. But for these roasted potato wedges, I’ve upped the ante. These potatoes are roasted at 450F to make them nicely crisped and crunchy. The high heat is possible because we’ve pre-steamed them, so we don’t need to worry about the outsides burning while the insides remain uncooked. After the first 15 minutes I’ve flipped the potatoes to ensure even baking on all sides.

    As you can see, the three steps combined are key to getting that perfectly roasted fry. It’s going to change your potato game.

    And finally, what’s a fry without it’s trusty dip? The one I’ve used is an organic, store-bought tomato ketchup by Quintesens. I’ve been working on a collaboration with them and have shared with you a few of their products now, including their vinaigrettes and cooking oil, featured in my Fig and Arugula Pizza and Roasted Eggplant recipes.

    I must admit, I’m a bit of a bully when its comes to having ketchup in our home! The nutrition facts in a bottle of Heinz is enough to repel me for all time. And I will avoid buying it at all costs. You might not know, but there is SO much sugar in ketchup and hardly any tomato at all! TBH, I felt a bit betrayed by Heinz when I learned this slight detail. And ever since it’s been a no-go.

    Sometimes I will revert to making ketchup myself. Mixing tomato paste with salt, vinegar, and a bit of honey. In fact, it’s pretty damn good. But this tomato ketchup by Quintesens, makes it even easier to get back on board with ketchup. I love that it’s organic and that the ingredient list is minimal. It’s made of only 3.5% sugar (because it’s just unnecessary to add more!), and no artificial colouring or preservatives. Now that’s a ketchup I can get on board with!

    You can tell even when squeezing the Quintesens ketchup out of the bottle that the consistency is different. It’s thicker than normal tomato ketchup, more aromatic and richer in colour. Thanks to Quintesens It seems like I’ll be having ketchup in my fridge once again – now can Quitesens get on making a healthy vegan mayo please?

    All-in-all this is a perfect baked potato recipe you’ll want in your books. No matter who you’re sharing with, it’s a crowd pleaser. And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.


  • Spiced + Crispy Baked Potato Wedges (oil-free)

    These potato wedges are oil-free, yet crispy as can be. First steamed, then tossed in a 6-spice mix and roasted in the oven. They are full of flavour or so more-ish.
    Category Side Dish
    Cuisine French, gluten-free, North American, vegan
    Keyword baked, baked falafel, gluten-free, potato, wedges
    Prep Time 10 minutes
    Cook Time 35 minutes
    Total Time 45 minutes
    Servings 4 people
    Author Hannah Sunderani

    Ingredients

    • 4 large white potatoes (2.2 lb/1 kg)

    6-spice mix

    • 2 tsp nutritional yeast
    • 2 tsp garlic powder
    • 2 tsp thyme fresh or dried
    • 1 tsp cinnamon
    • 1 tsp paprika
    • 1 tsp sea salt

    Instructions

    • Preheat oven to 450F/230C. Bring a pot of water to boil. Chop potatoes into wedges. Place in a steamer basket or large colander and set over pot of boiling water. Cover and steam for 3-5 minutes, or until slightly tender, but not cooked.
    • In a bowl make your 6-spice mix: add nutritional yeast, garlic powder, thyme, cinnamon, paprika, and sea salt. Mix to combine. Transfer lightly-steamed potatoes to a large mixing bowl and sprinkle with 6-spice mix. Toss gently until all the potatoes are covered in spice.
    • Line a baking tray with parchment paper and arrange potatoes in an even layer. Be sure not to overcrowd potatoes (or they won't get as crispy). You may have to use two baking trays.
    • Bake in the oven for 15 minutes, then flip wedges and continue baking for another 10-15 minutes, or until crispy and golden.

    Notes

    This is a completely oil-free recipe! Steaming the potatoes for just 5 minutes allows us to cook at a higher heat, which will really get them crunchy and crisp on the outside and cooked on the inside. It nicely coats the potatoes in water, allowing the 6-spice mix to stick without using oil. 
    Nutritional information is a rough estimate.
     

    Nutrition

    Calories: 111kcal | Carbohydrates: 24g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 751mg | Fiber: 5g | Sugar: 1g | Vitamin A: 265IU | Vitamin C: 20mg | Calcium: 65mg | Iron: 6mg

  • Approvals
     

     
    Allergies
  • VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE – SOY-FREE – NUT-FREE 

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