These golden and crispy Oven Roasted Potato Wedges with Vegan Mustard Butter are so incredibly simple to make! Pair with your favorite vegan burger, or enjoy ‘as is’. You can’t go wrong 🙂
Since I’m leaving the skins on, it is imperative to thoroughly wash and scrub the Russet potatoes. I love this little vegetable scrub brush, found on Amazon.com (of course).
I sliced the potatoes in half and then each half into three wedges. There’s no real science here, just try to keep them relatively the same thickness so you have even cooking.
In a large bowl, toss the wedges with olive oil, salt and pepper. I began with a smaller amount of oil but learned quickly that the potatoes will want to stick to the baking sheet if you use too little. I have adjusted this accordingly in the printable recipe.
Arrange the wedges onto an unlined baking sheet, keeping a good distance from one another to ensure even browning.
While the potatoes are baking, whip together vegan margarine, whole-grain mustard and agave syrup (or any similar liquid sweetener). Give this a taste and adjust to your personal preference. I added more sweetener to offset the bite of the mustard.
You can use a hand mixer and get this vegan butter mixture super fluffy by incorporating more air, but I simply used a fork to incorporate it. Room temperature butter is the key here.
I prefer to give each person their own little bowl of butter so that double-dipping is not an issue.
Did you make these Oven Roasted Potato Wedges with Vegan Mustard Butter? If so, leave me a comment below and let me know what you thought! As always, I appreciate your likes, comments, shares and PINS 🙂
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Oven Roasted Potato Wedges with Vegan Mustard Butter
Ingredients
FOR THE POTATOES:
- 3 medium Russet Potatoes washed, dried and cut into wedges
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1/2 tsp Pepper
FOR THE VEGAN WHOLE-GRAIN MUSTARD BUTTER:
- 4 tbsp Vegan Stick Margarine room temperature
- 1 tsp Whole-Grain Mustard
- 1 1/2 tsp Agave Syrup or more to taste
Instructions
FOR THE POTATOES:
- Preheat oven to 425 degrees.
- Wash, dry and cut potatoes into wedges.
- Toss with oil, salt and pepper.
- Place onto an unlined sheet pan.
- Bake for 25-30 minutes (or more, if necessary) flipping halfway through until crisp and golden. If they are sticking a bit, just add a very small amount of additional oil to the pan. They should move easily with a spatula.
FOR THE VEGAN WHOLE-GRAIN MUSTARD BUTTER:
- Combine (either with a fork or a hand mixer for a lighter, fluffier butter) vegan margarine, whole-grain mustard and agave syrup.
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