Crispy Seasoned Potato Wedges
Do you like your potatoes crispy? Then you are in the perfect place! These crispy seasoned potato wedges are gluten-free, grain-free, vegetarian, with a vegan and paleo option.
crispy potatoes, gluten-free
small yellow potatoes
refined coconut oil
omit or replace with 2 tablespoons of nutritional yeast for vegan and paleo
Preheat oven to 400F.
Wash potatoes, then cut into small wedges. Place wedges in a medium bowl.. Melt coconut oil and pour over potatoes.
Mix parmesan cheese and all seasonings together in a small bowl. Pour over potatoes slowly while mixing, to ensure they are evenly coated.
Spread potatoes out on a baking sheet in a single layer, preferable with space between each wedge. This way they get extra crispy.
Bake for 45-55 minutes, or until crispy enough for your liking.
Nutrition Facts (per serving, assuming recipe is split into 4 servings): 185 calories, 5 g fat, 30 g total carbs, 2 g fiber (28 g net carbs), 6 g protein
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