May 25, 2018 1 min read

Recipe By Alexandra Andersson of FiveSec Health

It's actually super simple to cook without oil, it's even easier in the oven! And who doesn't loooove some potato wedges?

I also did a little oil-free dip to the oil-free potato wedges.. YUM. This dip is also super simple because it's based on avocado and then you just add spices and a splash of plant milk to get it smooth.




    • 600g regular yellow potatoes
    • 1 tsp chili pepper
    • 0.25 tsp sea salt


    • 1 avocado
    • 2 tsp plant milk
    • 1 tsp lime juice
    • 0.25 tsp sea salt
  1. Preheat the oven to 220C/428F
  2. Cut the potatoes into wedges and put them into a pot
  3. Boil the potatoes for 5 minutes and then drain the water
  4. Add the spices into the pot, close the lid and give it a shake (it doesn’t matter if some wedges break)
  5. Spread the wedges on an oven tray lined with parchment paper
  6. Bake the potatoes in the oven for about 20-30 minutes 
  7. In meanwhile prepare the avocado dip by combining all these ingredients in a bowl
  8. Mash and wish until it’s creamy
  9. When the potatoes are ready, serve them into your favourite Coconut Bowls with the avocado dip!



Alexandra Andersson a plant-based vegan foodie from Sweden currently escaping the Swedish winter by living in Bali. She is certified within Plant-Based Nutrition and has dedicated her last years educating and exploring the vegan plant-based lifestyle. She runs the Fivesec Health community together with her boyfriend Pontus to make it simple and attractive to adopt a plant-based lifestyle.