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.

Course Side Dish

Cuisine French, gluten-free, North American, vegan

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 111kcal

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

US Customary - Metric

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