Vegan Peri Peri Potato Wedges | Baked Potato Wedges are one of most loved potato dishes ever. They are super crisp on the outside and so soft on the inside. I will share my go-to recipe that comes together in minutes!
These Vegan Peri Peri Potato Wedges | Baked Potato Wedges come together in with just 5 main ingredients apart from the potatoes themselves. That is how easy it is to make the most delicious potato wedges! And trust me, they disappear even before you properly set them on the table. I agree though, they are best eaten piping hot because that is when they are crisp and melt in the mouth yum!
I have made Vegan Peri Peri Potato Wedges | Baked Potato Wedges completely vegan. They are light and not at all oily or greasy. Although the fried wedges taste so good and crispy too, but I personally like the baked version for they are light, easy to do and so much less greasier.
The biggest plus about making your potato wedges is that you can customize the flavor to your liking. I make a variety of wedges but these Vegan Peri Peri Potato Wedges | Baked Potato Wedges are my favorite. My hubby and me, we are total potato lovers and keep innovating ways to make them more delicious!!
You too can experiment with your favorite flavors and bake these or simply fry* them, as you like. I will share the recipe for both versions.
Let us begin.
Wash the potatoes well. Scrub off any dirt/ mud and slice them into thick wedges.
Dip them in chilled water for 30 minutes. This step is crucial for crisp wedges.
Once they have dipped for over 30 minutes, drain the water .
Boil about 4-5 cups of water in a large sauce pan. Add 1/4 tsp. salt.
Once the water comes to a rolling boil, add the drained wedges.
Let them boil for approximately 7-8 minutes. We need not have to cook them. The wedges must not break.
Once these wedges have boiled, drain them again. Pat them dry using a kitchen towel.
In the meanwhile, preheat the oven @220’c for 10 minutes.
In a large baking sheet/ tray, spread the par-boiled wedges.
Drizzle oil, salt, black pepper powder and peri peri seasoning. Give everything a good toss.
Now, bake them for 35-40 minutes @220’c. I did take the tray out half through the baking time and give a light stir to ensure everything is cooking evenly.
After about 35 minutes, they will have turned golden brown and crispy all over. They will also have cooked to perfection on the inside. If not, bake them for another 5-10 minutes.
Serve these wedges piping hot with any dip of your choice. I have not bothered with plating them and all, because they will turn limp quickly so they are really best enjoyed fresh out of the oven!
Vegan Peri Peri Potato Wedges | Baked Potato Wedges
Crispy, super delicous and easy to make, these are hands down The Best Vegan Peri Peri Potato Wedges | Baked Potato Wedges you will ever try.
Ingredients
- 04 nos. large potatoes
- 4-5 cups water for boiling
- salt to taste plus extra 1/4 tsp. added while boiling
- black pepper powder to taste
- 3 tbsp olive oil or refined oil/ vegan butter
- 1 tsp peri peri spice mix
- sea salt as topping optional
- chopped parsley as garnish optional
Instructions
-
Wash the potatoes well. Scrub off any dirt/ mud and slice them into thick wedges.
-
Dip them in chilled water for 30 minutes. This step is crucial for crisp wedges.
-
Once they have dipped for over 30 minutes, drain the water .
-
Boil about 4-5 cups of water in a large sauce pan. Add 1/4 tsp. salt.
-
Once the water comes to a rolling boil, add the drained wedges.
-
Let them boil for approximately 7-8 minutes. We need not have to cook them. The wedges must not break.
-
Once these wedges have boiled, drain them again. Pat them dry using a kitchen towel.
-
In the meanwhile, preheat the oven @220'c for 10 minutes.
-
In a large baking sheet/ tray, spread the par-boiled wedges.
-
Drizzle oil, salt, black pepper powder and peri peri seasoning. Give everything a good toss.
-
Now, bake them for 35-40 minutes @220'c. I did take the tray out half through the baking time and give a light stir to ensure everything is cooking evenly.
-
After about 35 minutes, they will have turned golden brown and crispy all over. They will also have cooked to perfection on the inside. If not, bake them for another 5-10 minutes.
-
Serve these wedges piping hot with any dip of your choice. I have not bothered with plating them and all, because they will turn limp quickly so they are really best enjoyed fresh out of the oven!
-
Optional topping and garnish as mentioned in the ingredient list above.
Recipe Notes
Baking time may vary as every oven is a tad bit different so please adjust factor that too.
Do not over boil the wedges, they will fall apart.
*To make a fried version - after par- boiling, first deep fry the wedges until golden and crisp. Then season with the spices and salt. Serve piping hot.
Love,
Shreya
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