This Crispy Potato Wedges and Whipped Pesto Feta is completely dairy-free and the perfect spring side dish! The crispiest oven roasted potato wedges spiced with paprika, parsley, salt and pepper, layered over a dairy-free whipped pesto feta and a drizzle of olive oil to finish it off. This recipe is sure to be a hit! It is a delicious way to enjoy potatoes (might I even say restaurant-quality) and is the perfect side for Easter, a Mother’s Day lunch or even the first BBQs of the season!
I’ve always loved crispy potato wedges. But I find they never got that crisp exterior and fluffy interior when I bake them myself! The best ones are always deep fried, but I really wanted to find a healthier way to get that same crispness! Well, look no further everyone – I have the key to the best potatoes ever!
The Key to Perfect Oven-Baked Crispy Potato Wedges
Alright, here’s my trick, for the most perfect oven-baked crispy potato wedges that are fluffy inside. Boil the potatoes in salted water first, until fork-tender. Once the potatoes are cooked, drain and transfer to a parchment-lined baking tray. Add avocado oil (a great healthy oil for high-heat cooking) and spices. Bake at a high temperature of 425 F for 15 minutes, then flip the wedges and add a good drizzle more of oil. Bake another 15 minutes until deep golden brown and crisp. Season with some salt and pepper. Thats it! Trust me, these are SO GOOD.
But to take it to the next step, you HAVE to serve them over whipped feta.
The Dairy-Free Pesto Whipped Feta:
Next we have to make the pesto whipped feta. It’s just a vegan cashew-based feta style cheese, whipped together with olive oil, a heaping spoonful of pesto (I used a homemade one), and a splash of water. Seriously, its so easy! This is easiest to do in a food processor and I have this mini one that was like $50 and I use it daily! Its the perfect size for everyday cooking like this.
Finish it all off with some fresh herbs like dill or parsley, and a drizzle of olive oil. You’ll love it!
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