Tuesday, August 27, 2013

Baked Potato Wedges

Simple and delicious.  
Crispy on the outside and soft on the inside!
You will enjoy this simple recipe over and over again.  Without the hassle of deep frying, it can't get any better than that!


Baked Potato Wedges:
Oven: 450 degrees
Large baking sheet: lined with parchment paper

6 - 7   Russet Potatoes- scrubbed clean and dry

4 TB  Brown Rice Flour
2 TB  Tapioca Starch
1/8 tsp.  Xantham Gum
2 tsp.  Garlic Powder
2 tsp.  Onion Powder or Bits
2 tsp.  Paprika
1 tsp.  Sea Salt
1 tsp.  Black Pepper

4 TB  Olive oil

Preheat oven to 450 degrees.  Line a large baking sheet with parchment paper and add the 4 TB of olive oil, spread around.  Set aside.
Cut each potato into 8 even wedges.
In a food processor or mini chopper, combine brown rice flour, tapioca starch, xantham gum, garlic powder, onion powder, paprika, sea salt and pepper.  Blend until well incorporated and pour into a large zip lock bag.  Adding a few potatoes at a time to the bag, seal and shake until wedges are completely coated with the dry mixture.  Shake off excess coating and place the coated wedges onto the baking sheet cut side down.  Place into oven and bake for 20 minutes.  Turn each wedge over and bake a additional 20 minutes until done.  Sprinkle with extra sea salt.  Serve hot and enjoy!

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Also shared at:Allergy Free Wednesday,Gluten Free Wednesdays,Waste Not Want Not Wednesday,Healthy 2Day Wednesday,Gluten Free Fridays,Wellness Weekend,Simple Meals Friday

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