Homemade French Fries - 3 Ways

vegan recipes

Choose Chive, Paprika, and Parsley; Lemon Pepper Thyme; or Garlic, Rosemary, and Basil, for deliciously piquant potato wedges that are equally delicious alongside a dinnertime comfort food entrée or lunchtime burger or sandwich.

Roasted Potato Wedges in 3 Flavors

By Allison Rivers Samson

Serves 4

1 tablespoon olive oil
4 russet potatoes, scrubbed and each cut into 8 long wedges

Chive Paprika Parsley
1/2 teaspoon paprika
1 1/2 teaspoons salt
2 tablespoons thinly sliced fresh chives
2 teaspoons minced fresh parsley

Garlic Rosemary Basil
1 garlic clove, minced
1 1/2 teaspoons salt
2 tablespoons fresh rosemary
1 tablespoon chiffonaded fresh basil

Lemon Pepper Thyme
Zest of 1 lemon
1 1/2 teaspoons salt
1 tablespoon minced thyme
3/4 teaspoon freshly ground black pepper

1. Preheat oven to 450°F. In a large bowl, whisk together oil with your choice of herb combinations (above). Add potatoes and toss until well coated.

2. Spread potatoes on a baking sheet with skin sides down. Cover with foil and bake for 30 minutes. Uncover and roast until golden-brown, about 10 more minutes.

© Recipe by Allison Rivers Samson, Self-care Coach, award-winning vegan chef and author of 
Quick + Easy DIY Salad BarThe Dairy-Freedom Cookbook, Comfortably Yum, and Co-Founder of The Dairy Detox.


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