504 Main by Holly Lefevre: Oven Baked (No Oil) Potato Wedges
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Thursday, January 12, 2017

Oven Baked (No Oil) Potato Wedges

When I was younger and we would go to dinner I would always ask my mom if I could get "mashed potatoes, hash browns and french fries," - and only that...YUM! (By the way, she always said no.) But I am an adult now. I could order that if I wanted too...but alas I try to stick to one kind of potato per meal. Now, however, I have learned how to cook my potatoes in different ways and to create healthier versions of my favorites...hence these delicious Oven baked (No Oil) Potato Wedges. And guess what...everyone in the family gives them a thumbs up!
A healthy "fry" alternative

Since I know other people love potatoes as much as me...here's the recipe for Oven Baked (No Oil) Potato Wedges.

Don't overlook your spice cupboard when making healthy fries!


  • 5+ red potatoes (medium size, but there were a few big ones in my bag). I have also made these with fingerlings. You just have to adjust your baking time.
  • 1/4 cup +/- Vegetable Stock
  • Spices: I used a spice combination similar to the one I use in my Baked Chili Brie. You can use your favorite spices or simply salt and pepper.
  • Here is my combination:
  • 2 tsp chili powder
  • 1 tsp dry mustard
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp black pepper

Ingredients are simple pantry staples


  • Preheat your oven to 375F
  • Line a baking sheet with parchment paper
  • Mix your spices together (you may not use the entire mixture, it depends on your taste)
  • Wash and dry your potatoes
  • Cut them into wedges (to be fair, mine do not all look like wedges, but I tried) and try to keep the thickness similar. I cut each potato in half lengthwise, laid it flat, cut it in half again lengthwise and then cut diagonally into the center to create my (mostly) wedges. You could also cut disks (just adjust the baking time).
  • In a bowl, coat the wedges with vegetable stock
  • Sprinkle in your spices and toss to coat as much as possible.
  • Lay the wedges in a single layer on the lined baking sheet.
  • If there is extra liquid/spice mixture, go ahead and drizzle it over the potatoes.
    Get ready to bake some fries!
  • Bake for 30 minutes. Check and flip the wedges over. Bake for another 15 minutes.
  • NOTE: if you are using thinner wedges (like when I used fingerlings or disks) check for doneness at 30 minutes and then check every 5 minutes.

Serve warm and enjoy your healthy potatoes!
Make them extra fun and portable by serving in my cute paper trays!

Healthy "french fries"

What's your favorite potato dish?
This post is written and created at 504 Main by Holly Lefevre
These blog posts - tutorials and recipes and advice - are meant for inspiration. You must always keep your own skill level in mind when attempting a project. You should take proper safety precautions and wear proper safety equipment. Undertaking a project with my tutorials, suggested products or tools is at your own risk.

1 comment:

  1. Wow! These potato wedges were a big hit in my house. Thank you for the great recipe!


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