Vegan baked garlic parmesan potato wedges are golden, crispy, and bursting with flavor, making them the perfect side dish or snack. Each wedge has a crisp exterior while remaining soft and fluffy on the inside. The combination of roasted garlic, fresh herbs, and vegan parmesan-style seasoning creates a savory, irresistible flavor that pairs beautifully with dips or as a complement to burgers, sandwiches, or salads.

These potato wedges are easy to prepare and baked instead of fried, making them a healthier alternative while still achieving that satisfying crunch. The secret lies in evenly coating the potato wedges with olive oil, garlic, and seasonings before baking, which enhances browning and ensures maximum flavor in every bite. Using starchy potatoes like Russets gives the perfect soft interior and crispy edges.

Vegan parmesan adds a nutty, salty, cheesy note that elevates the dish without dairy. You can use store-bought vegan parmesan or make a simple version at home using nutritional yeast, cashews, and a touch of salt. Fresh parsley or rosemary sprinkled on top adds brightness and aroma, giving these wedges a fresh, vibrant finish.

These wedges are versatile and perfect for casual meals, game-day snacks, or family dinners. They reheat well in the oven, making them ideal for meal prep or entertaining. With their golden color, crunchy texture, and bold garlicky flavor, vegan baked garlic parmesan potato wedges are guaranteed to be a crowd-pleaser.

Vegan Baked Garlic Parmesan Potato Wedges Recipe

Ingredients (4 servings)

• 4 medium Russet potatoes, washed and cut into wedges

• 3 tablespoons olive oil

• 3 cloves garlic, minced

• 2 tablespoons nutritional yeast

• 2 tablespoons finely chopped cashews (for vegan parmesan, optional)

• 1 teaspoon dried oregano or Italian seasoning

• Salt and black pepper, to taste

• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Preheat and Prep

1. Preheat oven to 425°F (220°C).

2. Line a baking sheet with parchment paper.

2. Season the Wedges

1. In a large bowl, toss potato wedges with olive oil, minced garlic, nutritional yeast, cashews, oregano, salt, and pepper until evenly coated.

3. Bake

1. Arrange the wedges in a single layer on the baking sheet.

2. Bake for 25–30 minutes, flipping halfway, until golden and crispy on the outside and tender inside.

4. Serve

1. Garnish with fresh parsley.

2. Serve immediately with ketchup, vegan mayo, or your favorite dipping sauce.

Optional Variations

• Add smoked paprika or chili powder for a spicy kick

• Toss with truffle oil after baking for a gourmet touch

• Serve with a vegan ranch or garlic aioli dip