Oil-free Crispy Potato Wedges

Oil-free Crispy Potato Wedges

Recipe By Alexandra Andersson of FiveSec Health

It's actually super simple to cook without oil, it's even easier in the oven! And who doesn't loooove some potato wedges?

I also did a little oil-free dip to the oil-free potato wedges.. YUM. This dip is also super simple because it's based on avocado and then you just add spices and a splash of plant milk to get it smooth.




    • 600g regular yellow potatoes
    • 1 tsp chili pepper
    • 0.25 tsp sea salt


    • 1 avocado
    • 2 tsp plant milk
    • 1 tsp lime juice
    • 0.25 tsp sea salt
  1. Preheat the oven to 220C/428F
  2. Cut the potatoes into wedges and put them into a pot
  3. Boil the potatoes for 5 minutes and then drain the water
  4. Add the spices into the pot, close the lid and give it a shake (it doesn’t matter if some wedges break)
  5. Spread the wedges on an oven tray lined with parchment paper
  6. Bake the potatoes in the oven for about 20-30 minutes 
  7. Meanwhile, prepare the avocado dip by combining all these ingredients in a bowl
  8. Mash and whisk until it’s creamy
  9. When the potatoes are ready, serve them into your favourite Coconut Bowls with the avocado dip!



Alexandra Andersson a plant-based vegan foodie from Sweden currently escaping the Swedish winter by living in Bali. She is certified within Plant-Based Nutrition and has dedicated her last years educating and exploring the vegan plant-based lifestyle. She runs the Fivesec Health community together with her boyfriend Pontus to make it simple and attractive to adopt a plant-based lifestyle.

Blog: https://fivesec.co

Instagram: https://www.instagram.com/fivesechealth/

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