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Vegan Parmesan Potato Wedges

No measurements for this recipe


  • Small-Medium Russet Potatoes
  • Oil I used Olive Oil
  • Garlic Powder
  • Onion Powder
  • Paprika
  • Salt
  • Pepper
  • Vegan Parmesan Cheese Violife is my favorite to use!


  • Preheat oven to 450 Degrees Fahrenheit (232 Degrees Celsius)
  • Wash and cut russet potatoes in 4 pieces (cut in half and then in half again). I do not peel the potatoes
  • Place potato wedges into a pot of cold water. Bring to boil. Boil until wedges are soft but not falling apart
  • Drain water and place wedges in a glass baking dish
  • Coat wedges generously with olive oil, spices, and vegan parmesan
  • Bake for 20 to 25 minutes and garnish with sea salt and more parmesan