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Oil-Free Roasted Potato Wedges

Oil free roasted potato wedges by very veganish

We’ve been eating a lot of potatoes lately.  And, by a lot, I mean around 15 pounds a week.  We consider them a superfood at our house, comforting, filling and an excellent source of whole food carbs, nutrients and protein.  Did you know a large white potato has about 7 grams of protein? Not to mention a slew of many other vitamins and minerals.  The humble potato has a lot going on beneath the surface.

We’re enjoying learning new ways to prepare them without using oil or butter.  These simple potato wedges disappear from the baking tray within seconds of coming out of the oven.  Pair them with your favorite ketchup and they’re a great breakfast, snack or side.

Oil free roasted potato wedges by very veganish

You can use any kind of potato, but we prefer Yukon Gold potatoes, because they have good consistency and a delightful buttery taste.

You can get fancy with all kinds of spices, but we also love them with just salt and pepper.  Try sprinkling them with lowry’s seasoned salt and parsley.  Go greek with oregano, thyme, garlic, onion and marjoram.  Or, spice them up with cayenne, garlic and onion powder.

Oil free roasted potato wedges by very veganish


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Oil-Free Roasted Potato Wedges
Prep time
Cook time
Total time
Simple oil-free potato wedges to eat for breakfast, a snack or as a side to your favorite dinner.
Recipe type: Side
Cuisine: American
  • Yukon Gold potatoes, however many you want, cut into wedges
  • salt
  • pepper
  1. Preheat oven to 425.
  2. Wash the potatoes thoroughly and cut into wedges. For smallish potatoes, I usually cut them once lengthwise, then cut each half twice, so I end up with 6 pieces per potato.
  3. Line the potatoes up on a non-stick baking tray, skins down. If your potatoes are falling over and a cut side will be on the tray, then line the tray with parchment paper or a silpat mat to prevent sticking.
  4. Sprinkle salt and pepper (and any other seasonings you wish) on the potatoes liberally.
  5. Bake for 25 minutes, or until lightly browned and cooked all the way through.
  6. Enjoy!


oil free roasted potato wedges by very veganish


Abi Cowell
Abi Cowell is a pasta-slinging food and travel blogger with a cup of tea in one hand and her phone in the other. She believes that making even small changes in what you eat can improve your health and quality of life. Her family of four travel for fun and purpose, homeschooling on the road and love sharing their fun adventures and tips for family travel with you.


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