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 (Obvi, get a vegan kind, however most brands are, unless they say "real")
- 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!!!