Perfectly roasted, these baked mustard potato vegan wedges make for a delectable snack, appetizer, or light meal.
If you’re a fan of fries but prefer them oil-free, these low-fat oven-baked wedges are a delicious way to satisfy your cravings. Plus, they are incredibly simple to whip up!
For a flavorful twist on a classic, try indulging in the tangy temptation of these baked mustard-dressed potato wedges.
They are wholesome, healthy, and completely oil-free. Enjoy them with creamy hummus or a delicious bean dip for a satisfying meal.
- Dietary – vegan, whole food, oil-free, nut-free, gluten-free
- Easy to whip up
- Low in fat & high in fiber
- A few simple ingredients
- Oven-baked not deep-fried
- Much healthier than restaurant fries
- Yummy mustard-dressed wedges
- Great as a side dish, snack, or appetizer
Here are the several simple ingredients you’ll need:
- potatoes – I used russet potatoes for this recipe but red and Yukon gold potatoes will also work
- Dijon mustard – it is needed to season the potato wedges, it’s really delicious and not overpowering
- herbs – you’ll need paprika and garlic powder, you can also try red pepper flakes
- bread crumbs – it is an optional ingredient but adds a nice crispy touch to the wedges
For the full ingredients list, measurements, and instructions, please find the printable recipe card below.
How to Make Baked Mustard Potato Wedges
Prepare to bake! Before you start, preheat the oven to 400°F (200°C) and line a baking pan with parchment paper.
Step 1: Cut the potatoes into wedges – To do that slice each potato in half lengthwise. Then cut the halves into two or three pieces depending on the size.
Step 2: Make the mustard paste – In a small bowl, combine the mustard, garlic powder, paprika, salt and water. Mix it well with a spoon.
Step 3: Toss everything together – Put the potato wedges in a large mixing bowl and spread the mustard paste on top. Stir until evenly coated. If you’re using bread crumbs now is the time to add them. Toss again shortly.
Step 4: Bake the potato wedges – Spread the potato wedges over the prepared baking pan in a single layer. Bake for about 40 minutes.
Now you’re ready to enjoy them warm out of the oven. Dip them in this easy homemade hummus or ketchup and enjoy!
- Try to cut the potato wedges into evenly sized pieces – this will ensure they all bake evenly.
- With this recipe for the ultimate oil-free baked potato wedges in your repertoire, feel free to include them in various bowls and dishes for added deliciousness!
- Change it up – use a different herb mix such as cumin, smoked paprika, or basil. I like to sprinkle them with thinly sliced green onion or parsley before serving.
How to Store
Let them cool before storing.
Fridge: Any leftover potatoes can be stored in a sealed container in the fridge for up to 5 days. Reheat: Reheat in a skillet, microwave, or in the oven until warm.
More Potato Recipes to Try
If you try these Baked Mustard Potato Wedges, please let me know! Leave a comment and ★★★★★ recipe rating below. I would love to see your remakes and hear what you think.
Baked Mustard Potato Wedges
- Preheat the oven to 400°F (200°C) and line a baking pan with parchment paper.
- Peel the potatoes and cut them into wedges. To do that slice each potato in half lengthwise. Then cut the halves into two or three pieces depending on the size.2 lbs russet potatoes
- In a small bowl, combine the mustard, garlic powder, paprika, salt and water. Mix it well with a spoon.
- Put the potato wedges in a large mixing bowl and spread the mustard paste on top. Stir until evenly coated. If you're using bread crumbs now is the time to add them. Toss again shortly.
- Spread the potato wedges over the prepared baking pan in a single layer. Bake for about 40 minutes.
- Dip them in homemade hummus and enjoy!
- Try to cut the potatoes into evenly sized wedges – this will ensure they all bake evenly.
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