Crispy Baked Lemony Potato Wedges

If you’re looking for a simple, satisfying side dish with a bright twist, these baked lemony potato wedges are a must-try. They come out crispy on the outside, fluffy on the inside, and packed with herby, savory flavor.

🌿 Ingredients (Serves 2–3)

• 600 g spring potatoes

• 1 tbsp brewer’s yeast (or nutritional yeast )

• 1 tbsp cornstarch

• 1 tbsp dried oregano

• 10g rapeseed oil with lemon flavor

• 1tsp vegan broth (powder)

  
  

• 1 tsp salt (for boiling water)

• About 1000ml water

• Extra salt, to finish

• Lemon wedges, to serve

• Fresh greens (optional)

Instructions

1. Preheat the oven

Preheat your oven to 250°C. Line a baking tray with parchment paper.

2. Prepare the potatoes

Wash the potatoes well and cut them into wedges.

3. Parboil

Bring a pot of water to a boil and add 1 tsp salt.Add the potato wedges and boil for 7 minutes, until just al dente (slightly tender but still firm).

4. Drain

Drain the potatoes and return them to the (hot) pot.

5. Season and shake

Add:

• Oil

• Oregano

• Brewer’s yeast

• Vegan broth (powder)

Cover the pot with a lid and gently shake to coat the wedges evenly.

6. Add crispiness

Sprinkle in the cornstarch and give the potatoes a rough mix—this helps create that crispy outer layer.

7. Bake

Spread the wedges out on the tray in a single layer (no overlapping!).Bake for 15 minutes at 250°C (convection oven)until golden and crispy.

8. Finish & serve

Sprinkle with a little extra salt while hot.Serve with fresh lemon wedges and a handful of greens.