Baked Potato Wedges with Onions


6 medium Potatoes
1 onion sliced
2 Tbsp olive oil
1 ½ Tbsp nutritional yeast flakes
2 tsp onion powder
1 tsp garlic powder
½ tsp parsley
½ basil
½ tsp oregano
½ tsp rosemary
½ tsp paprika
1 tsp sea salt
pinch of cayenne pepper (opt)


Preheat oven to 425 degrees. Scrub and wash potatoes, cut potatoes (including skin) into wedges by cutting each one into half, then cutting each half into four wedges, having a total of 8 wedges per potatoes. Place into a bowl and add sliced onions. Then add olive oil and seasoning and toss to coat. Place potato wedges on greased baking sheet (I used parchment paper to line sheet). Bake for 45 minutes, turning halfway or until golden brown.


Enjoy the yummy goodness of potato wedges without all the fat you find in the fried ones. These taste exceptionally good without the guilt. Go on and leave the skin on so you can receive the added nutritional benefits of vitamin B6, Vitamin C, iron, calcium, zinc, copper, and fiber. I also added an onion for a sweet baked finish, goes great with the potatoes; you may omit if you choose. Nutritional yeast flakes is a cultured yeast, a yellow powder or flakes similar in appearance to cornmeal. Found in the bulk sections of many health food stores and is popular with vegan/vegetarians to use in recipes for a creamy, nutty or cheesy taste. It is also popular as a source of protein and B vitamins-especially Vitamin B12. I especially like it to make vegan cheese sauces, gravies, soups and on popcorn.

Other Names:

Oven roasted potatoes


4-8 servings


Monday, January 16, 2012 - 8:16pm

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