Crispy Baked Potato Wedges {Grain & Gluten Free}
One of the biggest motivator behind the recipes I create is what we have on-hand from our garden. This year we had an unexpected abundance of potatoes, which is always awesome except if you’re trying to eat very low carb like I am 🙁
But it’s ok, Ray isn’t nearly as strict as I am and he’s always eagerly excited to try any of my new potato creations. And with some strategic planning, I did make some carb-room for a few of these delicious Crispy Baked Potato Wedges too, because they are too good to resist!
Crispy, with a lightly seasoned breading on the outside, with tender and soft potato-goodness inside, these Crispy Baked Potato Wedges are the perfect side dish or a delicious snack all on their own.
They are even better when served with my {2 Ingredient} Creamy BBQ Dip you can feel free to dip & eat…
or my favorite way is to generously drizzle the dip over top…. Sure it’s a little messy but oh so delicious!
I also like to give them heavy garnish of grated parmesan cheese and chopped fresh parsley, not only does it taste YUM, it looks like you really have your cooking-game together.
Ingredients
- 2 large potatoes cut into roughly 8 long wedges
- 2 tablespoons avocado oil
- 1/4 cup cassava flour
- 1 tablespoon Arrowroot Starch
- 2 teaspoons Homemade Seasoned Salt (click for my homemade recipe)
Instructions
- Preheat oven to 425 and line a baking sheet with a silpat or parchment paper.
- Toss potato wedges with oil, set aside.
- In a bag or bowl, combine dry ingredients and toss oiled potato wedges.
- Arrange seasoned potato wedges in a single layer on prepared baking sheet.
- Bake at 425 for 45 minutes or until potatoes are cooked through and the seasoned coating is crispy.
- Several times during baking, flip over each individual wedge to ensure they are getting crispy on both sides. If your breading seems dry, lightly spritz with additional oil https://healthstartsinthekitchen.com/wp-content/uploads/2015/09/IMG_0760.jpg
