Oil-free Roasted Potato Wedges

If you follow me on Instagram or know about my deep love for potatoes, you most likely know that I make these oil-free roasted potatoes just about every night. And I realized that I've never actually posted this recipe! GASP!!

So that's changing. Right now.

What I absolutely LOVE about this recipe is that you can use whatever spices you have on hand and really love to completely tailor your potatoes to your taste. I've made these potato wedges with curry spices, Italian spices (thyme, oregano, rosemary, parsley, basil, marjoram etc.), garlic + onion powder, dried or fresh rosemary, the Everything Bagel seasoning from Trader Joe's...there are so many flavor options!

You may be full of doubt when you read "oil-free" but I promise you, it works, and you won't miss the oil (or added fat). I was very doubtful when I first started going oil-free, but it just takes time to get used to the fact that you really don't need it. You may miss the flavor, like I did at the beginning, so if you want to drizzle a teensy bit of oil on top of these, you can totally go for it. If you are concerned that your potatoes will burn, they won't! There's enough natural moisture in potatoes (and all veggies) so they won't burn. Yay!!

Ok, enough chit chat...recipe time...

Oil-free Roasted Potato Wedges

Ingredients:

5-7 organic Yukon Gold potatoes (you can always use Russets or Reds if you prefer!)

1-2 tablespoons spices

sea salt + pepper to taste

Directions:

Preheat the oven to 400F. Slice each potato in half, then cut each half into fourths, lengthwise, to make the wedges.

Place all wedges on a baking sheet lined with parchment paper or a silicon baking sheet (which is reusable + I love that!!).

Sprinkle the spices you'd like to use on top as well as the salt + pepper. Toss well. Try your best to not overlap the potatoes.

Roast in the oven for 20 minutes, then turn the wedges over. *This step isn't necessary, but if you want the potatoes to roast evenly, turn them over ;)

Roast for another 10-15 minutes or until the wedges are golden brown.

Serves 1-2

My personal favorite way to eat these potato wedges is with tahini sauce on top of a huge salad filled with veggies, parsley and cilantro!

Tahini Sauce

Ingredients:

2 tablespoons tahini

juice of 1/2 lime or lemon (about 1 tsp)

1-2 tsp water

*optional add-ins: turmeric + chopped raw garlic

Directions:

Spoon the tahini into a bowl or mug (something with tall enough edges so you can stir without getting the sauce everywhere). Add the lime or lemon juice and stir well. Add in 1 tsp of water at a time, stirring well each time so you get the sauce consistency just right. Add the raw garlic and/or turmeric if using. Let it sit for a few minutes and then drizzle over your salad and oil-free potato wedges!

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