Golden-brown, seasoned potato wedges baked until crisp on the outside and tender inside, paired with a creamy homemade guacamole and classic ketchup. This wholesome, plant-based side dish is flavorful, satisfying, and ideal for casual gatherings, movie nights, or as a hearty snack.

Why You’ll Love This Recipe

• Crispy without frying – Oven-baked for a healthier alternative to deep-fried wedges.
• Packed with flavor – A bold seasoning blend ensures each bite is well-seasoned and satisfying.
• Simple and accessible – Made with basic pantry staples and fresh produce.
• Naturally vegan – No animal products, making it suitable for a variety of dietary preferences.
• Kid-friendly – Crispy potatoes and dipping sauces are always a hit with children.
• Versatile serving options – Works as a side dish, appetizer, or standalone snack.
• Perfect texture – Soft and fluffy inside with a golden, crispy exterior.
• Easy preparation – Minimal hands-on time and straightforward steps.
• Customizable dips – Guacamole and ketchup are just the beginning—try other dips as well.
• Great for sharing – Ideal for parties, picnics, and game days.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Potato Wedges:
russet potatoes, scrubbed
olive oil
smoked paprika
garlic powder
onion powder
dried oregano
salt and black pepper
fresh parsley or basil (for garnish)

For the Guacamole:
ripe avocados
lime juice
sea salt
chopped red onion
chili flakes (optional)
black sesame seeds (optional garnish)

For Serving:
ketchup

Directions

1. Preheat the oven: Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Prepare the potatoes: Cut each scrubbed potato into 8 equal wedges. Place them in a bowl of cold water and soak for 15 minutes to remove excess starch, which helps achieve a crispier texture.
3. Dry and season: Drain the potatoes and pat them completely dry with a clean towel. In a large bowl, toss the wedges with olive oil, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper until evenly coated.
4. Arrange and bake: Spread the wedges on the prepared baking sheet in a single layer, skin side down. Bake for 35–40 minutes, flipping halfway through, until golden brown and crisp.
5. Make the guacamole: While the wedges are baking, mash the avocados in a bowl with lime juice, sea salt, and chopped red onion. Add chili flakes for heat and sprinkle with black sesame seeds if desired.
6. Serve: Garnish the hot wedges with chopped parsley or basil. Serve immediately with guacamole and ketchup on the side for dipping.

Servings and timing

• Servings: 4
• Prep time: 15 minutes
• Cook time: 40 minutes
• Total time: 55 minutes

Variations

• Spicy version: Add cayenne pepper or chili powder to the seasoning mix.
• Cheesy wedges: Sprinkle grated vegan cheese over the wedges during the last 5 minutes of baking.
• Sweet potato alternative: Substitute russet potatoes with sweet potatoes for a sweeter flavor.
• Different herbs: Use thyme, rosemary, or dill instead of oregano for a new flavor profile.
• Yogurt dip: Serve with vegan yogurt mixed with garlic and lemon as a refreshing dip.
• Loaded wedges: Top baked wedges with black beans, salsa, and avocado for a more filling dish.
• Lemon zest: Add a bit of lemon zest to the seasoning for a citrusy brightness.
• Taco-style: Toss cooked wedges with taco seasoning and serve with salsa and guacamole.
• Bacon-flavored: Add smoked paprika and nutritional yeast to mimic bacon flavor in vegan versions.
• Crunchier finish: Bake for an additional 5 minutes or broil for the last 2 minutes for extra crispiness.

Storage/Reheating

• Storage: Store leftover wedges in an airtight container in the refrigerator for up to 3 days. Guacamole is best enjoyed fresh but can be stored with plastic wrap pressed directly onto the surface for up to 1 day.
• Reheating: Reheat potato wedges in the oven at 375°F (190°C) for 10–15 minutes, or in an air fryer for 5–7 minutes to restore crispiness. Avoid microwaving, as it can make them soggy.
• Freezing: Not recommended, as texture will suffer upon thawing and reheating.

FAQs

Why soak the potatoes before baking?

Soaking helps remove excess starch from the potatoes, leading to a crisper exterior when baked.

Can I skip the guacamole?

Yes, though it adds great flavor. You can substitute with hummus, vegan aioli, or another dip of your choice.

What kind of potatoes are best for wedges?

Russet potatoes are ideal due to their starchy texture, which crisps up nicely in the oven.

How do I make the wedges extra crispy?

Ensure the wedges are completely dry before seasoning, and don’t overcrowd the baking sheet. You can also finish under the broiler for 1–2 minutes.

Can I cook these in an air fryer?

Yes. Cook at 400°F (200°C) for 20–25 minutes, shaking halfway through for even crisping.

Is this recipe gluten-free?

Yes, all ingredients listed are naturally gluten-free. Always check packaging to confirm there are no hidden gluten sources.

Can I use other oils?

Yes, avocado oil, sunflower oil, or vegetable oil work well. Choose a high smoke point oil for best results.

How do I store leftover guacamole without it browning?

Press plastic wrap directly onto the surface to limit air exposure, and store it in an airtight container.

Are the wedges still good cold?

They lose some crispness but are still flavorful. They make a good addition to lunch boxes or wraps.

Can I use pre-cut frozen wedges?

Yes, but baking times and texture may vary. Be sure to follow package instructions and add your own seasoning blend.

Conclusion

Crispy Baked Potato Wedges with Guacamole & Ketchup offer a satisfying and flavorful plant-based alternative to traditional fried sides. With bold seasoning, wholesome ingredients, and creamy guacamole on the side, this dish is versatile, easy to prepare, and always well-received. Whether served as a side or a stand-alone snack, it’s sure to become a staple in your kitchen.

Print