• 2-3 medium potatoes that have been steamed, boiled, or baked and cooled in the refrigerator 
  • garlic salt 
  • onion powder 
  • smoked paprika 
  • pepper


Preheat the oven to 425°. Slice potatoes into thick wedges and place in a pot that has a lid. Season generously then place the lid on the pot and shake the potatoes vigorously to roughen them up. This helps make the potatoes extra crispy when you bake them. Place on a parchment lined baking sheet and roast for 20- 30 minutes or until crispy. Enjoy with ketchup or cheese sauce. Remember to fill half your plate with veggies and always eat your veggies first. 


Makes 1 Serving.

Get this recipe and more of my plant-based recipes in my Plantifully Lean Cook Book

1 Comment

  1. LaMesha on November 18, 2020 at 12:09 pm

    I will be eating this today! What type of potatoes did you use in this recipe? Russet or red?

Leave a Comment