My Vegan Parmesan Garlic Potato Wedges are flavorful and crispy. They make a great appetizer or part of almost any dinner menu. You can also serve them during your favorite football game. The vegan parmesan cheese, Italian seasoning, and minced garlic are nicely baked into some fresh russet potatoes.
Mom’s Organic is another great place to buy fresh veggies and baking ingredient’s. Their assortment of fresh produce is outstanding. Check out my Shop Page for a nice selection of kitchen essentials like slicers, cutting boards, and baking sheets like the one I used for this delicious recipe.
If you try this recipe then leave a comment below the recipe. I would enjoy hearing from you.
Vegan Parmesan Garlic Potato Wedges
1 lb (3 to 4) russet potatoes, with the skin on
2 Tablespoons of olive oil
1 Cup of vegan parmesan cheese
1/2 Teaspoon of black pepper
1 Tablespoon of fresh minced garlic
Sprinkle of Himalayan salt, as desired
1 Tablespoon of Italian seasoning
Fresh basil, chopped for garnishing
-Preheat your oven to 425F/220C. Line a baking sheet with parchment paper and set aside. Rinse the potatoes and pat dry . Cut into wedges and place in a large bowl.
-In a small bowl mix together the vegan parmesan cheese, Italian seasoning, Himalayan salt and pepper. Add the olive oil and seasoning to the large bowl with the potato wedges. Toss to coat.
-Place the potato wedges on the prepared baking sheet in a single layer. Bake for 25 minutes until fork tender and golden brown.
-When the potatoes are done, remove from the oven and sprinkle with chopped basil. Add to a serving platter with a cheese dip or your favorite ketchup. Enjoy!