Crispy Autumn Purple Potatoes

  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

When autumn comes around, sometimes you just need a crispy seasoned potato wedge, and these delicious oven baked ones do the trick. I used  purple/blue potatoes because they were on sale at our local market, but you can use any waxy potato. Just cut into 1/2 thick wedges, throw on baking sheet, and toss in seasoning mix. The key to crispy potatoes is to not overcrowd the tray. Be sure there’s plenty of room between them, even using two trays if necessary. Use as a tasty side dish, or as a snack and serve with condiments of choice!


  • 1lb waxy potatoes (purple, yukon gold, reds, etc)
  • 1 Tbsp medium-high heat oil (avocado, canola, grape seed, etc)
  • 1/2 tsp salt
  • 2 Tbsp potato starch (or corn starch
  • 2 Tbsp nutritional yeast (you can leave out if you don't have it)
  • 1 tsp paprika
  • 1/4 tsp chili powder (or more)
  • freshly ground black pepper, to taste


Step 1

Preheat oven to 450 degrees. Spread tablespoon of oil on baking sheet and set aside.

Step 2

Cut potatoes into 1/2" thick wedges, the key is to not make them too thick, or they'll take quite a bit longer to bake. Lay them on baking sheet, sprinkle with remaining ingredients, and toss potatoes in oil and seasoning with your hands until evenly coated.

Step 3

Spread out into an even layer, with space between potatoes (transferring some to additional sheet if necessary) and bake for 10 minutes, then give them a shake and a toss, and bake for another 8-10 minutes until crispy and golden on all sides. Serve immediately as a side, or snack with condiments of choice. Enjoy!

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone.

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