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Salt and Pepper Potato Wedges

These salt and pepper potato wedges are deliciously simple to make, and full of piquant flavor. Vegan and Gluten Free!


  • 4 Large Russet Potatoes
  • 2 Tbs Extra Virgin Olive Oil
  • 1 Tsp Salt
  • 2 1/2 Tsp Black Pepper


  1. Preheat the oven to 450 degrees F.

  2. Wash and dry your russet potatoes. Cut them into fairly even-sized wedges (see photos for reference). 

  3. Toss the potato wedges with the olive oil, salt, and pepper, until they're all evenly coated.

  4. On a baking sheet lined with parchment paper, bake potatoes for 40-50 minutes, turning halfway, or until desired doneness is reached. Please note that cooking time may vary based on how big you cut your wedges. 

  5. When done, top with a little extra fresh-cracked black pepper (if desired), and serve warm.

  6. Enjoy!