Kick off World Meat Free Week with ultra crispy, spicy and delicious potato wedges. Dipped in thick and creamy vegan mayo, this dish is gluten-free and bursting with flavor.
1: Preheat the oven to 200°C and line a baking sheet with parchment paper.
2: Cut the potatoes into wedges.
3: Place the sliced potatoes into a large bowl and cover them with hot water. Let them soak for 10 minutes.
4: Drain the potatoes and lightly pat them dry with a lint-free tea towel.
5: Place the potato wedges on the prepared pan and drizzle them with the olive oil.
6: Season with salt, pepper, and paprika.
7: Toss until the potatoes are evenly coated in oil and spices.
8: Arrange them in even columns across the pan so each wedge has a cut side against the pan.
9: Bake for 30 minutes, then flip the wedges over.
10: Bake until the wedges are deeply golden, crisp, and easily pierced through by a fork, about 25 to 30 more minutes.
11: Sprinkle with coriander.
