| 9 | 50 | 493 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 40 min | 4 |
| 6 large | Russet potato (medium) |
| 1/4 cup | Nutritional yeast |
| 2 tsp | Cornstarch |
| 1 tsp | Garlic powder |
| 1 tsp | Salt |
| 1 tsp | Garlic (minced) |
| 1 tbsp | Italian herb seasoning (fresh(cilantro, basil, parsley, rosemary, dill, thyme)) |
| 1 tsp | Chili powder |
| 1 dash | Black pepper (generous twists of) |
1. Preheat oven to 450℉.
2. Slice potatoes into halves and then each half into quarters. Slice to achieve your desired thickness.
3. Place sliced potatoes into a metal colander and rinse well under cold water.
4. Place metal colander on top of pot with boiling water and cover with a lid. Allow the wedges to steam for 5 minutes until just slightly tender but not so long that they begin to break. (This could also be done in the pot.)
5. Place potato wedges into a large bowl, add spices, and stir to coat evenly.
6. Place potato wedges onto baking pan, ideally not touching each other to achieve maximum crispiness.Use parchment paper to avoid wedges sticking to pan.
7. Cook potatoes at 450℉ for 20 minutes, then remove from oven and fl ip wedges.
8. Bake for another 10–15 minutes until edges are golden brown and slightly crispy.
| Vegetables | 2.5 |
