When crispy baked potato wedges meet rustic and aromatic vegan herb butter, your taste buds are in for a party. Making your own baked potato wedges is a real event! And quite unnoticed, this vegan recipe will creep into the hearts of your family and soon become indispensable. These baked potato wedges are a real go-to recipe!
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And if you’re doing it at the start of the year – good intentions and all 🤫 – you can also modify the recipe and prepare potato wedges in the air fryer.
As far back as I can remember, baked potato wedges were not really known in Switzerland for a long time. In contrast to their thin sister, the fries. The first time I acquired a taste for “potato wedges”, it was about 20 years ago when I was still a teenager. Ok, admittedly I’m an old gal, so some of you readers are probably thinking: “What is she babbling about? I practically grew up with potato wedges”. Well, not everyone is so young at heart 😜. But I think some would agree that potato wedges have sweeped over to us at some point in the last 20 years. And secretly seized world domination.
But back to the actual topic. The first time I tried baked potato wedges was as a teenager in the fast food chain with the capital M. And what can I say? It was love at first bite!
Since that moment, one thing has been clear; if I have the choice, the potato wedges win every time over fries. French fries simply don’t stand a chance here. What’s it like for you? Are you team fries or team potato wedges?
I mean honestly, fries really already nice…. But her fat sister simply has more bite and crunch to offer. And when it’s crispy on the outside and nice and soft on the inside, fries can simply pack their bags and leave the room.
It is best to use waxy potatoes for the baked potato wedges. There are many different varieties here and you can simply choose your favorite. Alternatively, you can of course also use early potatoes or baked potatoes to make your own potato wedges. Note, however, that this will change the baking time in the oven.
The typical cooking time for potato wedges in the oven is between 40 and 50 minutes at 220° Celsius upper and lower heat. However, this clearly depends on the size of the potatoes and the type of oven. It therefore makes sense not to let the potatoes out of your sight after 30 minutes of cooking in the oven.
Of course, you can also prepare the potato wedges in a hot air fryer. The cooking time of the potato wedges in the air fryer depends on the brand of air fryer. I use a Tefal hot air fryer and have found that a good start time is 20 to 30 minutes at 180° Celsius.
The advantage of cooking in a hot air fryer – or airfryer – is that you need little or no oil. However, this recipe actually relies on you turning the potato wedges in the herb butter before baking. If you want a healthier option, you can simply spread the potato wedges with butter. Or serve the herb butter with the baked potato wedges afterwards.
Crispy baked potato wedges are already really cool by themselves, but with the homemade vegan herb butter on top, it becomes the real deal! A rustic feast for the palate, almost like at grandma’s house!
The vegan herb butter is made with parsley and rosemary. If you like, you can add a little bit of chives. As the butter is baked in the oven together with the potato wedges, I recommend using dried herbs. The fresh herbs tend to burn in the oven. You can add fresh rosemary after baking. Or put a little herb butter to aside so that you can baste the baked potato wedges in fresh butter once again before serving them.
Enjoy your meal!
Rustic baked potato wedges
- 1 Bürste for cleaning the potatoes
- 1 Food Cutter alternatively mortar and pestle
- 1 grosses, rechteckiges Backblech in the size of the oven
Rustic Baked Potato Wedges
- 1 kg Potatoes, waxy
vegan herb butter
- 65 g Butter or margarine, vegan
- 2 tsp Onion powder
- 1 tsp Garlic powder
- 1 tsp Salt or smoked salt
- 1 tbsp Parsley, curly, dried
- 2 tbsp Rosemary, dried
vegan herb butter
- Place all the spices and herbs for the herb butter in a food cutter and grind finely*.
- Add the butter to the mixture and mix well.
- Chill 1/3 of the vegan herb butter and serve with the finished potato wedges.
Rustic Baked Potato Wedges
- Brush the potatoes clean under running water and dry them. Then halve the potatoes and cut the halves into wedges.
- Add the vegan herb butter to the potato wedges and mix everything well. Now leave the potatoes to soak for 20 minutes*.
- In the meantime, preheat the oven to 220° Celsius (top and bottom heat).
- Cover the baking tray with baking paper and place the potatoes on the baking tray with the skin* facing upwards, leaving enough space between them.
- Bake the potato wedges in the oven for 40 minutes. After 30 minutes, check regularly whether they are already sufficiently baked. If you want you can turn them upside down. The potato wedges should turn golden-brown and have a crispy skin. For very large potatoes, it can take up to 50 minutes. Therefore, always check the progress well.