When autumn is well and truly in the air one of our first winter food cravings is gluten free wedges. An all time fav and next to a no brainer to mess up! We love this recipe using sweet potato. What are you favourite style of wedge?
Cook Time: 45 Minutes
Equipment needed: Oven.
Serves: 2 – 4
8-10 Small Potatoes – preferably Sweet Potatoes where possible (our fav!)
1/2 tsp Himalayan Pink Salt or fine sea salt
1/8 tsp Smoked Paprika
lemon wedges, to serve
1. Line a baking sheet with parchment paper, and preheat the oven to 425 degrees Fahrenheit.
2. Peel and cut the potatoes into wedges.
3. Toss with salt and smoked paprika, and transfer to the prepared sheet ensuring that no wedges are overlapping.
4. Bake in the hot oven for 20 minutes, flip each piece over, and then bake an additional 15-20 minutes. The wedges are ready when browned each wedge is lightly browned and “puffed up”.
Wedges with Aioli and avocado!? Avocado Aioli recipe here
This recipe was created by: Christine DesRoches ‘@mynaturalkitchen’
Christine loves to create gluten free and mostly vegan recipes that are nourishing and healthy and shares them her food blog, My Natural Kitchen. Focusing on the season and the foods that make her feel at her best, experimenting in the kitchen is a favourite pastime. Christine lives in the Niagara region of Southern Ontario, Canada with her husband. You can see more from Christine at mynaturalkitchenblog.com.