Breezy is the pickiest eater on the planet. I know, I’ve checked. But there are two things that the child never turns down: meat and POTATOES – any kind, any form. Not to toot my own horn (toot toot), but I make some pretty garsh darn good mashed potatoes. I’ve made them so much, my husband refuses to eat them now. To avoid mashed potato burn out in my tiny, world’s pickiest eater I figured I needed to change things up a bit. So, I took to the internet. When I easily got overwhelmed by typing in the word “potato”on Pinterest (don’t do it, man), I decided to do some experimenting myself. Thus, the “Easy Oven Baked Potato Wedges” (Gluten and Top 8 allergen free) recipe was born, and has received the pickiest eater on the planet’s stamp of approval. Enjoy!
First, You need about 4-6 russet potatoes, washed and scrubbed. The skins make them that much better.
Time to cut them into wedges. I cut each in half, long ways, then into 3-5 individual wedges, judging on the size wedge I want and the size of the potato.
Put all those wedges into a bowl, and cover them with ice water for around 30 minutes to reduce the starchiness.
While, you’re letting those soak, time to get spicy! Grab a large plastic baggy, that zips REALLY well and throw some spice racked goodness in there! About a teaspoon each of sea salt, seasoning salt, black pepper, garlic powder (or more – I like garlic-y), and paprika.
Add about 1/4 cup of olive oil to the bag to marry your seasonings together. You can use whatever kind of oil you like, I was just trying to be healthy(ier).
CRUCIAL STEP HERE: When your potatoes are done soaking, dry them REALLY WELL with paper towels. Drying will help the oil stick to the wedges, so they can get nice and crispy in the oven. Put your dry potato wedges in your bag of spiced olive oil, zip it up TIGHT, and give it a good shake ensuring that all the wedges get coated with the mixture.
Lastly, pour those wedges out on a baking sheet lined with aluminum foil for easier clean up laying them as flat as possible, and pop them in a 450°F oven for about 35-40 minutes or until golden brown.
I like to add just a little more salt and pepper when they come out of the oven, and maybe even some Parmesan cheese (hubby’s suggestion – he’ll eat anything covered in Parmesan). If you are managing a milk allergy, you can leave the Parmesan out and the potato wedges will still be delish!
Note: I did not show which brands of ingredients I used in this recipe to avoid allergen labeling confusion. Each individual has different dietary restrictions and different comfort levels based on food labeling. Please exercise caution when avoiding food allergens.
I hope you love this recipe as much as Breezy does! Enjoy!
Be sure to check out this recipe and many other YUMMY gluten free recipes over at vegetarianmamma.com .
Also, go see this one and many other “free from” recipes over on Free From Farmhouse!