Crispy on the outside and fluffy on the inside, these perfectly spiced gluten-free and vegan red potato wedges are the perfect addition to any meal!

 

Yield: 2-4 servings
Prep time: 10 minutes
Cook time: 30 minutes

Gluten-Free Vegan Red Potato Spiced Wedges

Potatoes have always been my favourite food;they're my green eggs and ham: I'll eat them anywhere; I'll eat them here or there. And I'll eat them any way they come: steamed, boiled, fried, baked. I'll eat them in cubes or wedges or thin strings or chunky chips or crinkly fries or pillows of gnocchi or piles of mash. I do not care; just give me the potatoes.

If you're like me and constantly need the starchy carb-laden goodness of potatoes in your life, you will fall head over heels for this super simple recipe. I used red potatoes because I absolutely love the texture they give wedges--by far the best potato for wedges, if you asked me. Plus, the subtle and natural flavour they have is a bit earthier than other potatoes and it marries with the smoked paprika to create an unreal flavour combo. Oh and keep the skin on the potatoes; all the goodness is in the skin!

Ingredients:

For the seasoning mix
1/4 teaspoon ground cumin
1/2 teaspoon onion powder/granules
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon garlic powder/granules
2 teaspoons smoked paprika

For the wedges
1 tablespoon liquid coconut oil
4 large red potatoes
Need a conversion? Use this handy chart.

Perfect Gluten-Free Red Potato Wedges

 I especially love the versatility of these wedges. We've had them with everything--burgers, fish for a twist on classic British fish and chips or even on their own piled high with cheese and chilli and sour cream and chives. If you need more, just chop up more potatoes and make more of the rub. Any leftover seasoning can be stored in a jar or baggie and stay fresh for up to 3 months. But believe me, you won't last as long as that before you start craving it again!

Instructions:

1. Preheat the oven to 200c/400f.
2. Wash the potatoes well and cut into wedges.
3. Fill a pan with cold water and add the wedges and bring to the boil.
4. Combine all of the ingredients for the seasoning mix and warm the pan you will roast the potatoes in the oven.
5. Parboil the potatoes for 5 minutes and strain, being gentle so they don't break.
6. Refresh the potatoes by covering them in cold water and straining. Do this twice-you want to stop the cooking process so the potatoes cook twice and get extra crispy on the outside.
7. Douse the potatoes lovingly in coconut oil and then coat in the spice mix.
8. Place on the preheated baking tray(s).
9. Bake for 25 minutes, then serve alongside a dish or all on their own.