Vegan Cheesy Baked Potato Wedges
Vegan Cheesy Baked Potato Wedges
Ingredients
For the Vegan Cheesy Wedges
- 2 pounds potatoes, Russet or Yukon Gold, scrubbed and cut into 1/2-inch wedges
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 cup vegan shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, combine the potato wedges, olive oil, garlic powder, paprika, salt, and black pepper. Toss thoroughly until all the potato wedges are evenly coated with the oil and seasonings.
⏱️ 5 min
- 3
Arrange the seasoned potato wedges in a single layer on the prepared baking sheet. Ensure they are not overcrowded; if necessary, use two baking sheets to allow for even crisping.
⏱️ 2 min
- 4
Bake for 25-30 minutes, flipping the wedges halfway through the cooking time, until they are tender on the inside and golden brown and slightly crispy on the outside.
⏱️ 25 min•🌡️ 400
- 5
Remove the baking sheet from the oven. Evenly sprinkle the vegan shredded cheddar cheese over the hot potato wedges.
⏱️ 2 min
- 6
Return the baking sheet to the oven and bake for another 3-5 minutes, or until the vegan cheese is completely melted and bubbly.
⏱️ 4 min•🌡️ 400
- 7
Carefully remove the vegan cheesy potato wedges from the oven. If desired, garnish with fresh chopped parsley before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan Cheesy Baked Potato Wedges
Ingredients
For the Vegan Cheesy Wedges
- 2 pounds potatoes, Russet or Yukon Gold, scrubbed and cut into 1/2-inch wedges
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 cup vegan shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, combine the potato wedges, olive oil, garlic powder, paprika, salt, and black pepper. Toss thoroughly until all the potato wedges are evenly coated with the oil and seasonings.
⏱️ 5 min - 3
Arrange the seasoned potato wedges in a single layer on the prepared baking sheet. Ensure they are not overcrowded; if necessary, use two baking sheets to allow for even crisping.
⏱️ 2 min - 4
Bake for 25-30 minutes, flipping the wedges halfway through the cooking time, until they are tender on the inside and golden brown and slightly crispy on the outside.
⏱️ 25 min•🌡️ 400 - 5
Remove the baking sheet from the oven. Evenly sprinkle the vegan shredded cheddar cheese over the hot potato wedges.
⏱️ 2 min - 6
Return the baking sheet to the oven and bake for another 3-5 minutes, or until the vegan cheese is completely melted and bubbly.
⏱️ 4 min•🌡️ 400 - 7
Carefully remove the vegan cheesy potato wedges from the oven. If desired, garnish with fresh chopped parsley before serving immediately.
⏱️ 2 min