The ultimate healthy & crispy potato wedges get their crunch from a clever oven trick — a dip in seasoned non-dairy milk with nutritional yeast, no deep fryer anywhere. Thirty minutes of baking and you have a pile of golden wedges with crunchy edges and fluffy middles, coated in garlic, onion, and chili powder. They're the side that disappears before the burger does.
The Ultimate Healthy & Crispy Potato Wedges
Who can resist a perfectly seasoned, crispy-on-the-outside, fluffy-on-the-inside potato wedge? Forget deep-frying! These baked wedges are a game-changer. They’re not only a delicious and low-fat alternative to classic fries, but thanks to a magic ingredient—nutritional yeast—they’re also a surprising source of protein and B vitamins. The ‘nooch’ coating gives them an incredible savory, almost cheesy flavor that’s completely addictive. Perfect as a snack, a side dish, or the star of the show with your favorite dipping sauce!
Ingredients
• Makes 18 to 24 wedges
• 3 medium unpeeled potatoes
• 1/4 cup / 60 mL non-dairy milk
• 1/2 teaspoon / 2 mL (0.1 fl oz) salt
• 1/3 cup / 85 mL nutritional yeast
• 2 teaspoons / 10 mL (0.3 fl oz) onion powder
• 2 teaspoons / 10 mL (0.3 fl oz) chili powder
• 3/4 teaspoon / 4 mL (0.1 fl oz) garlic powder
• 1/4 teaspoon / 1 mL (0 fl oz) black pepper
Instructions
1. Preheat your oven to 400°F / 200°C and line a large baking sheet with parchment paper or use a nonstick sheet.
2. Wash the potatoes well and cut each one in half lengthwise. Then, cut each half into three or four wedges, depending on the size of the potato.
3. Pour the non-dairy milk into a shallow bowl or dish. Add the salt and stir until it’s completely dissolved.
4. On a separate plate, combine the nutritional yeast, onion powder, chili powder, garlic powder, and black pepper. Stir well to create a uniform seasoning mix.
5. Dip each potato wedge first into the salted milk, allowing any excess to drip off. Immediately transfer it to the yeast mixture, turning to coat all sides evenly.
6. Arrange the coated wedges in a single layer on your prepared baking sheet, ensuring they don’t overlap.
7. Bake for 30 minutes, or until the wedges are golden brown, crispy on the outside, and tender on the inside.
Nutritional Information
• Nutritional Highlights
• Per 6-8 wedges (approx. 1 potato)
• Calories: 228
• Protein: 10 g
• Fat: 1.5 g
• Carbohydrates: 45 g
• Dietary Fibre: 7 g (0.25 oz)
• A fantastic source of Vitamin B12 (6 mcg), Potassium (1245 mg), and Vitamin C (23 mg).
Pro Tips
• for Perfect Wedges
• For extra crispy wedges, soak the cut potatoes in cold water for 30 minutes before starting. This removes excess starch. Just be sure to pat them completely dry before dipping.
• Don’t overcrowd the baking sheet! Give the wedges space to breathe so they can bake and crisp up rather than steam. Use two sheets if necessary.
• Customize your coating. Try adding a teaspoon of smoked paprika for a smoky BBQ flavor, a pinch of cayenne for heat, or some dried oregano for a Mediterranean twist.
• Don’t toss the extra nutritional yeast coating! It’s delicious sprinkled over popcorn, salads, or steamed veggies for a cheesy, savory boost.
FAQ
Q: Are these potato wedges a good source of vegetarian protein
A: Yes, absolutely. Thanks to the generous coating of nutritional yeast, a single serving of these wedges packs about 10 grams (0.35 oz / 9.9 g) of complete protein, making them a fantastic and flavorful protein source for a vegetarian or vegan diet.
Q: Can I make these wedges without nutritional yeast
A: While nutritional yeast provides the unique cheesy flavor and B vitamin boost, you can substitute it. For a similar savory coating, try using an equal amount of grated vegetarian Parmesan cheese or a mix of fine breadcrumbs with a teaspoon of smoked paprika for a different flavor profile.
Q: What’s the best way to store and reheat these potato wedges
A: Store any leftover wedges in an airtight container in the refrigerator for up to 3 days. To bring back their original crispiness, reheat them on a baking sheet in a preheated oven or an air fryer at 375°F (190°C) for 5-10 minutes. We recommend avoiding the microwave as it will make them soft.
Q: What vegetarian dipping sauces pair well with these wedges
A: These wedges are delicious with a variety of vegetarian and vegan sauces. Try a classic ketchup, a smoky BBQ sauce, a creamy vegan aioli made with cashews or silken tofu, or a zesty avocado-lime dip for a fresh and healthy option.
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The Ultimate Healthy & Crispy Potato Wedges
Ingredients
Method
- Preheat your oven to 400°F / 200°C and line a large baking sheet with parchment paper or use a nonstick sheet.
- Wash the potatoes well and cut each one in half lengthwise.
- Then, cut each half into three or four wedges, depending on the size of the potato.
- Pour the non-dairy milk into a shallow bowl or dish.
- Add the salt and stir until it's completely dissolved.
- On a separate plate, combine the nutritional yeast, onion powder, chili powder, garlic powder, and black pepper.
- Stir well to create a uniform seasoning mix.
- Dip each potato wedge first into the salted milk, allowing any excess to drip off. Immediately transfer it to the yeast mixture, turning to coat all sides evenly.
- Arrange the coated wedges in a single layer on your prepared baking sheet, ensuring they don't overlap.
- Bake for 30 minutes, or until the wedges are golden brown, crispy on the outside, and tender on the inside.
- Don't overcrowd the baking sheet! Give the wedges space to breathe so they can bake and crisp up rather than steam. Use two sheets if necessary.
- Don't toss the extra nutritional yeast coating! It's delicious sprinkled over popcorn, salads, or steamed veggies for a cheesy, savory boost.
