Smoky Garlic Potato Wedges with Crispy Vegan Quinoa Parmesan
Topped with Vegan Garlic Lemon Aioli
Try out these amazing Smoky Garlic Potato Wedges with Crispy Vegan Quinoa Parmesan topped with Vegan Garlic Lemon Aioli. You can not go wrong! This one is a game changer even for non vegans. Bring this to your next Holiday meal or Super Bowl party.
This dish has so many layers, it is a tasty palate extravaganza. I wanted to make a new type of parmesan that wasn’t made with nuts because so many people are allergic to them. Plus the Smoky Garlic Potato Wedges just felt as if they needed that rich parmesan taste. To push it over the top I added the tang and sharpness of the Vegan Garlic Lemon Aioli. Then for confetti and a fresh pop I added the fresh herbs and spring onions. What a combo! I was so pleasantly surprised that I have made them three times this month. Of course every time pushing the layers up a natch until I created this final piece.
Making Smoky Garlic Potato Wedges
I make these Smoky Garlic Potato Wedges with russet potatoes. I use these because they stay very firm and I like the skin texture on them. It is like a really good thick french fry. Plus, these large wedge sizes can hold a lot of topping. Make sure not to make them too thin. They need to be cut at least 3/4 of an inch wide. Do not rinse in water after you cut them. It is best to wash the potatoes before cutting and pat them dry. This way the oily spicy sauce will stick to the potatoes.
When making the sauce be mindful that the smoky taste comes from the smoked paprika not the cooking of the potato wedges. So make sure to use smoked paprika and not regular paprika if you want that taste of smoke. I used 2 large minced cloves of garlic, but you can use more if you want it to be more of a garlic taste. That all depends on your personal preference.
The key to making these crispy is to turn them over half way through cooking. Make sure to watch it so they don’t burn. It all depends on the temperature of your oven. My oven is gas so it fluctuates a little.
I also use a sheet of parchment paper over my baking sheet because the oils can burn into your baking sheet and bake into it. This ends up in a lot of scrub work. It can also ruin your surface. If you have nice quality baking sheets you want to keep them as nice as possible. If this does happen to your sheets try to use hot water and baking soda in the baking sheet to sit over night and it may help lift it up off the surface.
Making Crispy Vegan Quinoa Parmesan
This is the game changer right here. These Smoky Garlic Potato Wedges with Crispy Vegan Quinoa Parmesan are not complete without this new alternative parmesan tasting quinoa topping. It is the new cheese alternative to top on all of your favorite foods.
You can use any quinoa when making this recipe. Although, I really like the contrast of this color on the Smoky Garlic Potato Wedges. Just be very mindful when cooking it in the vegan butter that you do not over cook it. It can get very crunchy and hurt your teeth. It is still going to be a little moist when it is done. Just like cheese. Try this on top of your next hot vegan pizza. (After it is cooked) It is the bomb!
Making Vegan Garlic Lemon Aioli
When making Smoky Garlic Potato Wedges with Crispy Vegan Quinoa Parmesan it just seemed to be missing something. Yes! You guessed it, something sour and a pinch of spice to mingle it all up. This was the extra punch it needed.
First and foremost I use vegan mayonnaise. The garlic can very, all depending on how much garlic you like. I used four medium cloves of garlic in this recipe. Of course fresh squeezed lemon is key. The kicker to this recipe is the cayenne pepper. This helps round up this Smoky Garlic Potato Wedges and Crispy Vegan Quinoa Parmesan. It was just the right amount of sour and spice. Top it all off with the fresh herbs and spring onion and your ready for a wonderful feast. I hope you enjoy this new found creation that I have created.
Smoky Garlic Potato Wedges with Crispy Vegan Quinoa Parmesan
Equipment
- Large baking sheet
- Extra large mixing bowl
- Large mixing spoon
- Parchment paper
- Cutting board and chopping knife
- Large frying pan
- Wooden spoon
- Large platter of plate
- Blender
- Small bowl
Ingredients
Smoky Garlic Potato Wedges
- 4 Lg Russet Potatoes
- ⅓ cup Olive Oil
- 2 Lg Garlic Cloves minced
- ½ tsp Onion Powder
- 1½ tsp Sea Salt
- 1 tsp Smoked Paprika
Crispy Vegan Quinoa Parmesan
- ¾ cup Quinoa cooked and drained
- ¼ cup Nutritional Yeast
- 2 Tbsp Vegan Butter
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ¾ tsp Sea Salt
Vegan Garlic Lemon Aioli
- 1 Cup Vegan Mayonnaise
- 2 Tbsp Fresh Lemon Juice
- 4 Cloves Garlic minced
- 1½ Tbsp Dijon Mustard
- ¼ tsp Cayenne Pepper
- Sea Salt to taste
Toppings
- ½ cup Parsley chopped
- ½ cup Cilantro chopped
- ½ cup Spring Onions chopped
- Cracked Black Pepper optional
Instructions
- Wash and scrub the skins of the Russet Potatoes until clean. Dry with a paper towel
- Cook your Quinoa according to instructions, drain and set aside or cook the day before. Take cover off after draining to extract the steam and moisture. You want the quinoa to have as little moisture as possible
- Preheat the oven to 400°
- Cut potatoes into 8 wedges each. Place in a large bowl
- In another large mixing bowl mix together the olive oil, minced garlic, onion powder, sea salt and smoked paprika.
- Pour mixture over the potato wedges and mix with the potato with a large spoon. Make sure all the potatoes are covered with the oil mixture.
- Transfer the potato wedges onto a baking sheet lined with parchment paper. Lay them down flat, try not to over lap them. Pour all the remain mixture in the bowl over the potatoes
- Put the potatoes in the oven and cook for 45 to 50 minutes or until golden brown and soft when pocked with a fork. Turn the potatoes over half way through.
Crispy Vegan Quinoa Parmesan
- Heat a large skillet over medium heat.
- Add the vegan butter. When completely melted, add the quinoa. Mix with the butter and stir regularly over the medium heat. Add garlic powder, onion powder and sea salt. Cook for 6 Minutes or until a little crisp. Not too much it can burn. Watch closely. When done turn off heat and add the nutritional yeast. Mix it thoroughly until the nutritional yeast is mixed in.
- Transfer the mixture into a small bowl until needed.
Vegan Garlic Lemon Aioli
- In a blender or small mixing bowl mix together the vegan mayonnaise, dijon mustard, lemon juice, minced garlic, cayenne pepper and salt. Blend in blender until smooth or mix in a bowl with a spoon. If you mix in a bowl make sure the garlic is minced very small.
Construction of the Plate of Smoky Garlic Potato Wedges
- After the potato wedges are cooked arrange them on a platter or plate. You can over lap them. Sprinkle the crispy vegan quinoa parmesan over them. Sprinkle the fresh herbs of parsley, cilantro and spring onions. Continue layering like this. Top the center of the pile with a dollop of the vegan garlic lemon aioli. Serve the aioli on the side to be spooned onto individual servings.