Potato Wedges

AuthorJen Booker
RatingDifficultyBeginner

So much better then oven chips!

Yields1 Serving

 1 kg Potatoes
 Water (for steaming)
 3 tbsp Nutritional yeast
 1 tsp Chilli powder
 ½ tsp Garlic powder
 ½ tsp Sea salt, plus more to taste (we added about 1/4 tsp more)
 1 Dash cayenne pepper

1

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

2

Slice 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.

3

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

4

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

5

Bake 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.

Ingredients

 1 kg Potatoes
 Water (for steaming)
 3 tbsp Nutritional yeast
 1 tsp Chilli powder
 ½ tsp Garlic powder
 ½ tsp Sea salt, plus more to taste (we added about 1/4 tsp more)
 1 Dash cayenne pepper

Directions

1

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

2

Slice 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.

3

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

4

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

5

Bake 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.

Potato Wedges

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