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Crispy Potato Wedges and Whipped Pesto Feta (dairy-free)

  • Author: Liv B
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2-3 servings 1x


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.



Crispy Oven-Baked Potato Wedges:

  • 2 large potatoes
  • 4 tbsp avocado oil
  • 1 tsp paprika
  • 1 tsp dried parsley
  • 1/2 tsp each garlic
  • 1/2 tsp onion powder
  • Salt and pepper
  • optional: fresh herbs for garnish

Whipped Pesto Feta:

  • 1 cup vegan feta cheese (I used Fresh Start Fauxmage)
  • heaping spoonful of dairy-free pesto
  • drizzle olive oil
  • splash of water if desired


  1. Preheat oven to 425 F. Line a sheet pan with parchment paper.
  2. Cut potatoes into wedges. Boil in a large pot of salted water about 10 minutes, or until fork-tender.
  3. Drain and transfer a bowl. Add 2 tbsp avocado oil and spices. Toss and transfer to prepared sheet pan.
  4. Bake in preheated oven for 30 minutes, flipping halfway through and adding the remaining 2 tbsp oil halfway as well.
  5. Meanwhile, add the whipped feta ingredients to a food processor and whip until smooth, fluffy and creamy.
  6. Spread onto serving plate, then top with potatoes, fresh herbs (if using) and a drizzle of olive oil

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