If you’ve been following my blog posts, you’ll notice that this recipe is similar to my last post about breakfast hash browns. Besides having to admit that I do LOVE potatoes in most forms, and that I do eat potatoes
at least once several times a week, I must tell you that these are really a side-dish for my next post. Ever heard of a burger and fries? 😉 Don’t hold your breath, but do get ready…to… cook!!
These potato wedges really couldn’t get more simple – and popular. The first time I threw these together last minute to take to a pot-luck, I kinda hung my head in shame. I mean, my fridge looked like mother hubbard’s cupboard and I didn’t have a lot of fresh options! So I used what I had.
Well, the taters were a hit, to say the least, and several people wanted to know just how they were made. I couldn’t tell them exactly. 🙂 Hadn’t measured a thing! So I went back and made them again and here is what I came up with. Now I even use my own recipe (yes, I’m guilty of generally being a dump-and-pour cook), just so I can replicate that perfect yum! Have fun with these simple and amazing taters!
Bacon (vegan) Baked Potato Wedges
- 8 Large Yukon Gold Potatoes each potato should equal about 1 + cup
- 1 tsp. Himalayan Salt or Sea Salt
- 1 tsp. Onion Powder
- 1 tsp. Garlic Powder
- 1 tsp. Smoked Paprika
- 4 T. Baco Bits Vegan
- 3 T. Chives Fresh or dried
- 3 T. Extra Virgin Olive Oil
- Preheat oven to 475 and prepare baking tray with pan spray or a brush of olive oil.
- Wash and wedge potatoes. 1/4 – 1/2 inch at thickest side.
- Sprinkle all seasonings (including baco bits and chives) over potatoes, pour your measured olive oil over that, and mix well.
- Spread potato wedges over tray as evenly as possible, allowing for some separation if you can.
- Bake for approx 25 minutes, turning once if desired. Fork test for tenderness, and adjust bake time as needed. Enjoy!!!