Looking for a healthier way to enjoy crispy, flavorful potato wedges? These oil-free oven-baked potato wedges are your answer! They’re perfectly seasoned, easy to make, and have all the crispiness of fried wedges without any added oil. With just a few ingredients and some time in the oven, you’ll have golden, delicious wedges that are ideal for pairing with your favorite dips or serving as a side.

These wedges are seasoned with Italian herbs, garlic, and a hint of tamari for extra depth, making them anything but ordinary. Enjoy them as a savory snack or a side dish to elevate any meal.

Why You’ll Love Crispy Oil-Free Oven-Baked Potato Wedges

Crispy without Oil: Achieve that satisfying crunch without any added oils or fat.
Easy to Prepare: Minimal ingredients and a straightforward recipe.
Perfectly Seasoned: Italian seasoning, garlic, and tamari create a tasty, balanced flavor.
Healthy Comfort Food: Satisfy cravings without the guilt, thanks to low sodium and zero fat.

What You Need to Make Crispy Oil-Free Oven-Baked Potato Wedges

To make these crispy potato wedges, you’ll need the following ingredients (full measurements are in the recipe card below):

Large russet potatoes, cut into wedges
Low-sodium tamari or soy sauce
Italian seasoning
Sea salt, ground black pepper, and garlic powder

How to Make Crispy Oil-Free Oven-Baked Potato Wedges

Prep the Potatoes: Place the potato wedges in a bowl of ice water and let them soak for 20 minutes. This step removes excess starch, helping them get nice and crispy in the oven.
Season the Wedges: Preheat your oven to 475°F and line a baking sheet with parchment paper. Drain the potato wedges, then toss them in a bowl with tamari, Italian seasoning, salt, pepper, and garlic powder until evenly coated.
Bake: Spread the seasoned wedges on the baking sheet in a single layer. Bake for 15 minutes, then flip the wedges. Continue baking for an additional 15 minutes, or until the wedges are golden brown and crispy.
Serve: Enjoy these wedges hot from the oven with your favorite dip, like ketchup, mustard, or a vegan aioli.

Commonly Asked Questions

Why soak the potatoes in ice water before baking?

Soaking removes excess starch, which allows the wedges to bake up crispier. It’s a small extra step that makes a big difference!

Can I use sweet potatoes instead of russet potatoes?

Yes, but note that sweet potatoes may not get as crispy as russets due to their higher sugar content.

What can I use instead of tamari?

You can substitute tamari with low-sodium soy sauce or coconut aminos for a slightly different flavor.

How do I make these wedges even crispier?

For maximum crispiness, space the wedges evenly on the baking sheet without overlapping. This helps the heat circulate and avoids steaming.

Can I make these potato wedges in an air fryer?

Definitely! Air fry at 400°F for about 20 minutes, flipping halfway through for even crisping.

Crispy Oil Free Oven Baked Potato Wedges

Enjoy crispy, oil-free oven-baked potato wedges with this easy recipe! Perfectly seasoned and baked to golden perfection, they’re a healthy, delicious side or snack.

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Ingredients

▢ 2 large russet potatoes cut into wedges
▢ 1 tablespoon low sodium tamari or soy sauce
▢ 1 teaspoon italian seasoning
▢ ½ teaspoon sea salt
▢ ½ teaspoon ground black pepper
▢ ½ teaspoon garlic powder

Instructions

Soak the potato wedges in a bowl of ice water for 20 minutes to remove the excess starch, this will allow them to crisp up nicely when baked.
Preheat the oven to 475°F. Line a baking sheet with parchment paper.
Drain the potatoes and toss with tamari, italian seasoning, salt, pepper, and garlic powder. Transfer to the prepared baking sheet, bake for 15 minutes, flip the potatoes. Bake for an additional 15 minutes until crispy and golden brown.