Crispy Oven-Baked Potato Wedges

I’ve searched high and low for a crispy baked potato wedge or fries recipe, and I have never been able to find one that truly gives me what I’m looking for while being gluten free and vegan. So I developed my own recipe that gives me the perfect salty crunch on the outside and tender potato inside. Serve alongside your favorite dip or aioli and its a match made in heaven. P.S. This is super kid-friendly, so serve it up and sit back and listen to your kids ooo and aaah over the crunch :)

Ingredients

1 lb red potatoes (about 4 medium)

1/4 cup arrowroot flour/starch or tapioca flour/starch

1 tsp garlic powder

1/2 tsp dried parsley

1/2 tsp salt

2 tbsp water (may need a couple drips extra)

1 tbsp avocado oil

Directions

Preheat oven to 425 degrees. Grease or line a baking sheet with parchment paper (spray parchment with oil to help with crispness.) In a medium bowl whisk together dry ingredients, then add water. This is where it gets fun. Use a rubber spatula to combine dry mixture with water; it will be like your elementary science experiments when you made the slime that was hard to the touch, but dripped off a spoon. Next, quarter each potato, and slice into wedges. Coat well in batter, then arrange on baking sheet. Do not overcrowd or they will steam instead of oven fry. Spray or brush with avocado oil. Bake for 18-20 minutes, or until crispy on the outside, and fork tender on the inside. Pair with your favorite dipping sauce!

If you make this and love it, don’t forget to share it on Instagram and tag me @theglowblueprint so I can see your versions!