Quite possibly the best thing ever.
A whole basket of fries that I can have all to my own.
I don’t like sharing when it comes to french fries. And this is especially true when it comes to Salt and Peppered Oven Baked Potato Wedges. Yep – 2 potato wedges for Joshua and all the potato wedges for Rebecca is usually how it goes down. And I am so OK with that.
These salt and peppered oven baked potato wedges are, of course, gluten free, very vegan and super easy to make. Like, really easy.
Like, this is a recipe for sliced potatoes put in the oven and then served hot and crispy.
WHY I LOVE THIS RECIPE FOR OVEN BAKED POTATO WEDGES
Healthy french fries. Duh!
Baking wedged potatoes in the oven for about 35 minutes with just a teensy tiny bit of oil and a heavy sprinkling of salt and pepper results in a super crispy outside, an almost creamy potatoey inside and a very happy tummy.
And, I’m going to get a little nutritionist-y here for just a second, you’ll never ever ever have to buy another bag of frozen french fries ever. Bags of frozen fries are loaded with preservatives and added food colours before being fried and then frozen. Preservatives, added colour and fried food all make my tummy angry. Seriously.
I always opt for the real, whole food option when it comes to my french fries. And this is my favourite beyond favourite recipe to do so.
No soaking, pre-cooking, or special tricks here. Just potatoes (about 1 per person should do it), oil (I am looooving avocado oil these days), sea salt (I am all about that pink Himalayan salt – so pretty!), freshly cracked pepper and an oven set to 400F. No gluten, no preservatives, no added colours. Just the potato and it’s potatoey goodness best served with your favourite dip beside a burger or just by themselves.
- 4 potatoes (medium sized works best), washed and scrubbed
- 2 teaspoons of oil
- Sea salt (I like the pink Himalayan salt)
- Black Pepper
- Preheat oven to 400F and line a baking sheet with parchment paper or a silicon baking mat.
- Cut the washed potatoes into wedges. (I cut the potato in half then cut each half in half and then cut each quarter in half. This gives you 8 wedges per serving.)
- Transfer the potato wedges to a mixing bowl. Drizzle with oil (1/2 teaspoon of oil per potato is the perfect amount – any more and the fries are too greasy and any less the fries don’t get as crispy). Sprinkle with salt and pepper and toss to make sure each wedge is evenly coated.
- Transfer the potatoes the prepared baking sheet. Arrange the potatoes so they are evenly spaced being sure not to crowd the pan.
- Bake for 35-40 minutes, flipping the wedges after about 20 minutes. When the cut surfaces of the wedges are bubbly and golden brown they are ready.
- Serve immediately with your favourite dip.