Oven Roasted Potato Wedges

I babysit a cute little 5 year old boy in the afternoon a few days each week. He brings his own lunch, so on the days he runs errands with his mom in the morning sometimes they’ll pick something up instead of packing a sandwich at home. One day last week he brought some fried chicken and crispy potato wedges from the deli section. You know, those crispy potato wedges that are so well seasoned they are dark on the outside, but are super fluffy and white on the inside.

I love them!

Takes only a few minutes to toss in the oven, these potato wedges are gluten-free unlike the ones you may find in the deli section of your local grocery store. Crispy  on the outside and fluffy inside, salty and just a little spicy. You won't want to share!


What you may or may not know is that those steaming hot wedges from your local grocery store probably have flour on them.

The solution… make your own. Even when you live 10 minutes away you can probably make your own in the same time it would take you to make a grocery store run. (Assuming of course you spend more than 10 minutes at the store. How can anyone spend less time?)

Takes only a few minutes to toss in the oven, these potato wedges are gluten-free unlike the ones you may find in the deli section of your local grocery store. Crispy  on the outside and fluffy inside, salty and just a little spicy. You won't want to share!

The flour isn’t a bad thing, it is actually creates truly amazing results. The flour enables you to get that crispy coating that you crave, without heating up a big pan of oil. That means your wedges will be healthier and lots easier to make. Instead of babysitting a pan of flaming hot oil for an hour you just throw them in the oven and forget about them. So easy!

Takes only a few minutes to toss in the oven, these potato wedges are gluten-free unlike the ones you may find in the deli section of your local grocery store. Crispy  on the outside and fluffy inside, salty and just a little spicy. You won't want to share!

The day that the little boy I babysit brought potato wedges for lunch I made my own. I cut the potatoes and put them in the oven while he and my little miss E ate their lunch and then I threw them in the oven while we read some books. It wasn’t a decision I regretted for even a second.

Takes only a few minutes to toss in the oven, these potato wedges are gluten-free unlike the ones you may find in the deli section of your local grocery store. Crispy  on the outside and fluffy inside, salty and just a little spicy. You won't want to share!

Takes only a few minutes to toss in the oven, these potato wedges are gluten-free unlike the ones you may find in the deli section of your local grocery store. Crispy  on the outside and fluffy inside, salty and just a little spicy. You won't want to share!

Takes only a few minutes to toss in the oven, these potato wedges are gluten-free unlike the ones you may find in the deli section of your local grocery store. Crispy  on the outside and fluffy inside, salty and just a little spicy. You won't want to share!
So cut up some some potatoes and make these wedges, stat!

Oven Roasted Seasoned Potato Wedges

by Brianna Hobbs
Prep Time: 15 minutes
Cook Time: 45-55 Minutes
6060327

Ingredients (Serve 1 (or 2 if you can share)
  • 2 large baking potatoes
  • 2-3 Tbs Oil
  • 2 Tbs GF Flour ( I used my GF blend, you could also use straight up rice flour or cornstarch.)
  • 1 Tbs cajun seasoning (or a combination of paprika, garlic and onion powder or whatever your favorite seasonings are.)
  • 1 1/2 tsp. salt
  • freshly ground pepper, to taste (probably about 1/4-1/2 tsp)
Instructions
Preheat the oven to 375F. Line a baking sheet with tinfoil for easy clean-up.
Wash the potatoes and peel if desired.
Cut each potato in half lengthwise, and then cut each half into 4-6 wedges.
Place the potatoes in a large mixing bowl and toss in the oil to coat. Sprinkle with the flour, seasonings, salt and pepper. Toss to coat.
Place the wedges on the prepared baking sheet in a single layer with the peel side (with peel removed or still intact whichever you chose. Both are tasty!) on the bottom and bake for 45-55 minutes until they are soft through, but crispy on the outside.
Let cool just enough so that you don’t burn yourself, but eat while hot.
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Notes:

  • I only used probably 1 1/2 tsp the first time I made these, they are so much better with a little extra spice. I used more the second time I made a batch (did I mention it was later the same afternoon?) So good!
  • You can EASILY make more wedges. Just slice up as many potatoes as you think you’ll need to feed your crowd and adjust the flour and seasonings proportionately. You’ll need a few baking sheets, if you over-crowd the pan they will take forever to cook and won’t get nearly as crispy. Yup, I did that.  

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This recipe is linked up at Gluten-Free Wednesdays on Gluten-Free Homemaker. Check it out for more great gluten-free recipes/ideas.

Comments

  1. says

    Ohh so that’s the trick! Baking them with the skin-side down. I’ve made wedges before but I never got the same crispy outsides and fluffy insides. Love this! And I had no idea they were covered in flour. Good to know =) I definitely will be making this with my leftover potatoes sometime in the next couple days!

    • says

      Yeah, baking them skin side down leaves more of the potato exposed, and more room around the potatoes. The flour makes a huge difference in the crispy outside! Let me know how they work for you. :)

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