Oven Roasted Potato Wedges with Vegan Mustard Butter
Oven Roasted Potato Wedges with Vegan Mustard Butter
Course Appetizer
Cuisine American
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Servings 2servings
Author Aimee Stock
Equipment
Sheet Pan
Ingredients
FOR THE POTATOES:
3mediumRusset Potatoeswashed, dried and cut into wedges
2tbspOlive Oil
1tspSalt
1/2tspPepper
FOR THE VEGAN WHOLE-GRAIN MUSTARD BUTTER:
4tbspVegan Stick Margarineroom temperature
1tspWhole-Grain Mustard
1 1/2tspAgave Syrupor 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.