In our house, baked wedge fries are a staple. We enjoy them a few nights a week with a range of main dishes. They pair well with steak, fish, homemade chicken tenders, hamburgers, veggie burgers, ribs, and much more. I prefer wedges to French fry shapes because they’re quicker and easier to cut, and we like more tender potato in each bite. But we still enjoy these dairy-free seasoned potato wedges as finger food, and dip them just like French fries.
Dairy-Free Seasoned Potato Wedges that are Baked, Not Fried
I like to say that this recipe for dairy-free seasoned potato wedges is a great starting point. After you get to know your oven (a big factor in results!) and have a baseline for seasoning, you can mix the spices up to go with your meal or cravings. For example, I might use smoked paprika and double it for a tapas night, or double the black pepper for salt & pepper style fries. You can even increase the garlic powder (just shake it on!) if you want garlic fries without the fuss of using fresh garlic. The sky is the limit! But I do have some options and troubleshooting tips followed by dairy-free French fry dips to help you enjoy the best results.
Can I Use Russet Potatoes?
Yes, you can use Russet potatoes or larger yellow potatoes, like Yukon gold potatoes. I use baby or small potatoes because they cut perfectly and easily into six wedges that can stand on their skins. Larger potatoes will need to be cut into eight or more long wedges. do not cut the wedges too thick, or they will brown before they are fully cooked and tender on the inside. If using Russet potatoes, you might want to peel them, but the choice is yours.
Can I Just Use Seasoning Salt?
I use individual spices because I find seasoning salt, and most potato wedge and French fry recipes using it, too salty. And I love salt! I find that half the amount of salt with the same amount of spices is perfect. If you aren’t sure how much salt to start with, I would use the 1/2 teaspoon. Once the dairy-free seasoned potato wedges are cooked, you can taste them and toss with the additional 1/4 teaspoon salt if you think they need it. Some people even prefer the salt on the outside taste like a lot of restaurants do.
My Potato Wedges Aren’t Browning and Crisping. What Can I Do?
How well vegetables roast is all about oven temperature and humidity. In very humid climates, it can be hard to get that perfect crispiness. To help, increase the oven temperature to 425ºF and make sure it is fully preheated. You can even increase it to 450ºF in very humid climates. The wedge fries should be coated in the oil, but there shouldn’t be pools of excess oil. If you use too much oil, this can leave the potato wedges greasy and soggy. Lay the potato wedges on a side instead of upright on their skins. Contact with the pan promotes browning, while the parchment paper prevents sticking. Flip them onto the other non-skin side at 15 minutes. Check in after 10 minutes and then every 5 minutes to make sure they don’t burn.
My Potato Wedges Burned. What Happened?
It sounds like your oven is cooking hot. I would use an oven thermometer to make sure it holds temperature. Also, vegetables can roast faster in dry climates and at high altitude. This means 400ºF should be hot enough, and you might want to check in at 25 minutes for doneness. Once the fries are browned on the outside, they should be tender on the inside.
The Potato Wedges Didn’t Cook Through. What Happened?
If they aren’t cooked through and they aren’t browned, your oven is cooking to cold. Check it with an oven thermometer. You can stick them back in and bake longer. If they fully browned but aren’t cooked through, they are cooking too hot. You can wrap them in foil (not in a single layer – just all together) and bake at a lower temperature until cooked through. They won’t be as crispy, but will still be tasty.
My Oven Just Doesn’t Roast Well. Any Recommendations?
If you have the budget, countertop convection ovens and air fryers are great small appliances to have for roasting. They have a smaller oven space with circulating air, which allows for even cooking and the ability to keep it at a dry and hot steady temperature.
Dairy-Free Wedge Fry Dips
Favorite Fry Sauce: In a small bowl, whisk together 1/4 cup mayonnaise (vegan if needed) and 1/4 cup barbecue sauce. If desired, adjust with more mayo for creamier, more barbecue sauce for more flavor. Use ketchup instead of barbecue sauce for a milder taste.
Honey Mustard Sauce: I usually just wing it and adjust this one to taste. But start with three tablespoons mayonnaise, one tablespoon mustard (preferably Dijon), and two teaspoons honey. Make it tangier with more mustard, mellower with more mayo, or sweeter with more honey as desired.
More Dairy-Free Fry Dips:
- Dairy-Free “Fuddruckers” Cheese Sauce
- Dairy-Free Ranch Dressing
- Plain Ol’ Barbecue Sauce or Ketchup
- Creamy Curry Dip
- Dairy-Free Dill Pickle Dip
Special Diet Notes: Seasoned Potato Wedges
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, added sugar-free, vegan, plant-based, allergy-friendly, and vegetarian.
Dairy-Free Seasoned Potato Wedges
Ingredients
Method
- Preheat your oven to 400ºF (425ºF in a very humid climate) and line a large baking sheet with parchment paper.
- Cut each potato in half, and then cut each half vertically into thirds to make three wedges.
- Place the cut potatoes on your prepared baking sheet and toss them with the oil. Sprinkle on the seasoned salt and toss to coat.
- Spread the wedges out in a single layer, and turn then skin side down, so they are “standing.” This might take a minute, but they cook evenly this way and you don’t need to turn them.
- Bake the wedge fries for 30 to 40 minutes, or until lightly browned.
Nutrition
Notes
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