I love all things potato, mashed, baked, au gratin, french fries, tater tots…so many ways to enjoy something that comes out of the dirt! They’re also a blank canvas for flavor, and the profile for today is Greek, so think fresh herbs and oil, roasted to delicious perfection. Greek Fingerling Potato Wedges are also vegan. If you’ve wondered at all what eating vegan might be like, take this as one example of how flavorful and satisfying it is to go vegan, at least on occasion.

Here’s my tip to take a roasted potato to the level of perfection that we all desire: parboil the potatoes and add baking soda to the cooking water. The baking soda will work its magic on the exterior of the potato, helping it to crisp up during roasting while keeping the interior soft.

We’re really giving these potatoes the spa treatment, because after the parboiling, the wedges take a long, luxurious soak in an herby marinade, made with both lemon juice, olive oil, garlic and fresh oregano. The effects of this soak are entirely positive, infusing the potato with all kinds of goodness.

Roasted potatoes fundamentally exude comfort, and here we’re getting comfort and flavor. Just before serving, I’ll give the potatoes a gentle toss with parsley for freshness and a vegan butter for richness. Listen, don’t let the word “vegan” get in the way of the opportunity to enjoy amazing food. Vegan doens’t mean depriving yourself of flavor and satisfaction, and one bite of these potatoes will encourage you to explore even more vegan options that are equally as delicious.

Greek Roasted Potato Wedges are from My Big Fat Vegan Dinner menu at Table for 12. They are served with homemade hummus with pita and quick pickles, Vegan Spanakopita, Spicy Tomato Orzo Paella, and a Caramel and Apple Pistachio Crumble.