Why You’ll Love This Recipe
These potato wedges are crispy on the outside, fluffy on the inside, and customizable to suit any taste. Baking instead of frying keeps them lighter, while the “loaded” toppings turn them into a satisfying meal or impressive appetizer. They’re naturally gluten-free, easy to make vegan, and a guaranteed crowd-pleaser at any table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 medium russet potatoes, scrubbed and cut into wedges
2 tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper, to taste
½ cup vegan cheese shreds
¼ cup chopped green onions
¼ cup diced tomatoes
¼ cup vegan sour cream or cashew cream
2 tablespoons chopped fresh parsley or cilantro
Optional toppings: sliced jalapeños, olives, avocado, or crumbled vegan bacon
Directions
- Preheat the oven: Set oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the wedges: Cut potatoes into evenly sized wedges. Toss them in olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until fully coated.
- Bake: Spread the wedges in a single layer on the baking sheet. Bake for 35–40 minutes, flipping halfway through, until golden and crispy.
- Add cheese: Sprinkle vegan cheese over the hot wedges and return to the oven for 3–5 minutes, or until melted.
- Top and serve: Transfer to a serving plate and load with green onions, tomatoes, vegan sour cream, herbs, and any other toppings you like. Serve immediately.
Servings and Timing
Serves 4
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Variations
- Use sweet potatoes for a sweeter, nutrient-rich twist.
- Add buffalo sauce and vegan ranch for a spicy version.
- Swap vegan sour cream with guacamole or tahini sauce.
- Add black beans or lentils for a protein boost.
- Use taco-seasoned wedges and top with salsa for a Tex-Mex style.
- Turn into a loaded “nacho” tray with melted vegan queso and jalapeños.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 375°F (190°C) for 8–10 minutes to restore crispiness. Microwaving is possible but may soften the texture. Avoid freezing, as potato wedges can become grainy after thawing.
FAQs
What potatoes work best for wedges?
Russet potatoes are ideal due to their starchy texture, which makes for crisp edges and a fluffy center.
Can I make these oil-free?
Yes, use a splash of vegetable broth or aquafaba to coat the wedges before baking.
How do I make the wedges extra crispy?
Soak cut wedges in cold water for 30 minutes, then pat dry before baking. This removes excess starch and improves crispiness.
Are these wedges gluten-free?
Yes, as long as your toppings (like vegan cheese or sour cream) are certified gluten-free.
Can I make them ahead of time?
You can prep the wedges in advance and bake just before serving. Reheating may not retain full crispness but they’ll still taste great.
What can I use instead of vegan cheese?
Drizzle with cashew cheese sauce, vegan queso, or nutritional yeast for a cheesy flavor.
Can I cook these in the air fryer?
Absolutely. Air fry at 400°F (200°C) for 20–25 minutes, shaking halfway through.
What dips go well with these wedges?
Try vegan ranch, sriracha mayo, tahini dressing, ketchup, or BBQ sauce.
Can I make them spicy?
Yes, add cayenne pepper or chili flakes to the seasoning mix, or top with jalapeños.
What’s the best way to cut potato wedges evenly?
Slice the potato in half lengthwise, then cut each half into 3–4 wedges, depending on size.
Conclusion
Loaded Baked Potato Wedges are the ultimate comfort food—crispy, customizable, and layered with delicious toppings. Whether served as a snack, side, or full-on meal, they’re satisfying, fun to make, and endlessly adaptable. Enjoy them hot from the oven with your favorite dips and garnishes for a crowd-pleasing dish that never disappoints.
PrintLoaded Baked Potato Wedges
Loaded Baked Potato Wedges are crispy, oven-roasted potato wedges topped with vegan cheese, sour cream, and fresh toppings—perfect for snacks, sides, or hearty appetizers.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baked
- Cuisine: American
- Diet: Vegan
Ingredients
- 4 medium russet potatoes, scrubbed and cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- ½ cup vegan cheese shreds
- ¼ cup chopped green onions
- ¼ cup diced tomatoes
- ¼ cup vegan sour cream or cashew cream
- 2 tablespoons chopped fresh parsley or cilantro
- Optional toppings: sliced jalapeños, olives, avocado, or crumbled vegan bacon
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Cut potatoes into evenly sized wedges. Toss with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until coated.
- Spread wedges in a single layer on the baking sheet. Bake for 35–40 minutes, flipping halfway through, until golden and crispy.
- Sprinkle vegan cheese over the hot wedges and return to the oven for 3–5 minutes to melt.
- Transfer to a serving plate and top with green onions, diced tomatoes, vegan sour cream, herbs, and any other toppings. Serve immediately.
Notes
- Soak wedges in cold water for 30 minutes before baking to increase crispiness.
- Sweet potatoes can be used as a nutritious alternative.
- Use the air fryer for a faster, oil-light version.
- Customize toppings based on your favorite flavors or dietary needs.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
