Crispy Baked Potato Wedges With Maple Mustard Sauce

Course Appetizer
Cuisine Dairy Free, Gluten Free, Refined Sugar Free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4
Author Sara - Ms. Health-Esteem


Potato Wedges

  • 3 Yukon Gold or Russet Potatoes Cut into even wedges
  • 1 Tsp Garlic Powder
  • 2 Tsp Dill
  • 2 Tsp Oregano
  • Coconut Oil To grease the baking sheet

Mustard Maple Sauce

  • 2 Tbsp Maple Syrup 100% Pure Canadian
  • 2 Tbsp Mustard Like Simply Natural Organic Yellow Prepared Mustard


Maple Mustard Sauce

  1. In a small bowl mix the mustard and maple syrup together until well blended. Set aside and start on the fries. 

Potato Wedges

  1. Pre-heat the oven to 350 F.

  2. Generously coat a baking sheet with coconut oil.

  3. Clean and chop the potatoes in even wedges or strips.

  4. Transfer fries to the baking sheet and arrange them into a single layer.

  5. Sprinkle half of the herbs on top (1/2 tsp garlic, 1 tsp dill, 1 tsp oregano) and pop the baking sheet into the oven.

  6. Bake for 30 minutes, then remove the pan from the oven and flip the fries with a spatula. Do your best to keep them in a single layer to ensure even baking. 

    Add the remaining herbs and place the fries back into the oven. Bake for 20 more minutes.

  7. Remove from the oven once more and drizzle the fries with the mustard maple sauce. Make sure they are well covered (you can even create more sauce if you'd like more, you saucy thing you). 

    Place back in the oven for 5 minutes. 

  8. Remove from the oven and season with a pinch of Himalayan pink salt if desired. Serve warm.