Potato Wedges

Ingredients

6 medium potatoes, washed and peeled

⅓ cup white rice flour

1 garlic clove, minced

1 small onion minced

3 tsp paprika

Pepper to taste

Coarse salt to taste

½ cup olive oil

Ground pepper

6 medium potatoes washed and peeled

50 grams white rice flour

1 garlic clove minced

1 small onion minced

3 tsp (15 ml) paprika

Pepper to taste

Coarse salt to taste

118 ml olive oil

Ground pepper

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Dietary Therapies

CDED P1

MED

Dietary Requirements

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Vegan

Egg Free

Nut Free

Place the potato wedges into a pot of water, bring to a boil and continue cooking until the potatoes are soft, but firm (be careful not to overcook!). Drain and set aside to cool.
Pre-heat the oven to 430 °F (220 °C)
Line a baking sheet with aluminum foil and grease it lightly with a bit of the olive oil.
Mix rice flour, garlic clove and onion, sweet paprika and ground pepper in a large bowl.
Add the potatoes, one by one, to the bowl and gently roll the wedges in the mixture until evenly coated, and place on the baking sheet.
Bake for 45 min.
After 10 min. turn the wedges over.
After another 10 minutes brush the potato wedges with the remaining olive oil, sprinkle with the course salt and continue baking until they are crispy, but soft on the inside.
Place the ready wedges on a serving platter and allow to cool for 10 min.