Potato Wedges

By Jen Booker

February 5, 2020


1kg potatoes

Water (for steaming)

3 Tbsp nutritional yeast

1 tsp chilli powder

1/2 tsp garlic powder

1/2 tsp sea salt, plus more to taste (we added about 1/4 tsp more)

1 Dash cayenne pepper


1Preheat oven to 220 and line two (or more as needed) baking sheets with parchment paper.

2Slice potatoes into small wedges. Place in a steamer basket or large colander set over a pot of boiling water. Cover and then steam approximately 5 minutes until slightly tender but not cooked.

3Transfer to baking sheets and top with nutritional yeast, chilli powder, garlic powder, sea salt, cayenne pepper.

4Arrange in an even layer on baking sheet, trying not to overlap, so that fries can get crispy.

5Bake for 15 minutes. Then remove from oven and increase heat to 232 C. Flip to ensure even baking on both sides and bake for an additional 10-15 minutes or until crispy and golden brown.


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