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  • Writer's pictureCheryl Ferguson

"Oh My God" Potatoes

This recipe comes to us from Ann Hodgman's book "Vegan Food for the Rest of Us". This book is chock-full of vegan recipes designed to please even the non-vegan! There are many delicious recipes in this book, and a good share of foods that are not conventionally associated with a vegan diet transformed to be vegan-friendly.

I chose the "Oh My God" Potatoes for today because...I have yet to find a person who does not appreciate a good fried potato. What's not to love? Have you ever wanted fries or potato wedges but felt a little sketchy about making a trip out to get take out JUST for the fries? Kiss those feelings goodbye because these potatoes will satisfy every craving you have for fried potatoes...without the deep fat fryer.

Side note: I once watched a weight loss show where the trainer noticed a personal deep fat fryer on the counter in someone's house and questioned why those things are legal to have in personal homes, as the food they prepare is the worst food a human being can consume. Unfortunately, I had just prior to that episode been price shopping to have one of these in my home...after seeing that I'm not sure I can buy one... Another dream dashed.

The ingredients (no shopping - I bet you have all of these on hand!):

6 tbsp olive oil

3 pounds russet potatoes (the recipe says peeled but I left the skin on and it was yummy)

1 tsp course salt

1 tsp pepper

2 cups vegetable stock (I made mine from dried bouillon powder - yum)

The first shocking moment was having to set my oven to 500 Degrees F! I'm not sure I can remember another instance where I had my oven this high!

Cut the potatoes lengthwise and then crosswise, and make three wedges out of each resulting chunk. Then pour the olive oil on a rimmed baking sheet, add wedges and mix with your hands until all are coated. Season away with salt and pepper.

This is where the baking cycle begins:

Bake 15 minutes, then flip.

Bake 10 minutes, then flip.

Bake another 10 minutes.

Remove from oven. (I tried one at this point and it was crispy and could stop here.)

Now you pour the vegetable stock over the potatoes and return to the oven for 15 minutes.

The result is delicious, "fried" on the outside and smooth on the inside potatoes.

Caution: In the last step, my smoke detector went crazy. The alarm company called our house twice to see if we were being burned to a crisp. My husband assured them that it was, in fact, the potatoes that were crispy, not the humans in the house. Be warned. Open your windows when you make this recipe, as the smoke that comes out of the oven in the last 2 steps is significant.

I'm so sorry I don't have a photo of the finished product, but they were all eaten before I had a chance...which brings me to the reviews:

Vegan rating: ⭐⭐⭐⭐⭐ Crisp on the outside, smooth on the inside...everything you want from a fried potato. 'Nuff said.

Simplicity rating: ⭐⭐⭐⭐⭐ Easy. Got so many things done while these potatoes were cooking and had all ingredients in my cupboard.

Carnivore rating: ⭐⭐⭐⭐⭐ "Really excellent."

Kid rating: ⭐⭐⭐⭐⭐ "Oh my gosh Mom. Seriously amazing."

So, there you have it. A winner all around. How can you go wrong with potatoes, oil and salt? I will say the vegetable broth really helps to cook the inside and make it smooth, which is not always the case with home-fried potatoes. Test it out and decide for yourself! Enjoy!

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